- (1) 9 inch gluten free pie crust
- 4 eggs
- 2 egg yolks
- 1 1/2 C light corn syrup
- 1 C sugar
- 1 C brown sugar
- 3 Tbsp vegan butter melted (can use regular butter)
- 1 Tbsp molasses
- 1 Tbsp vanilla extract
- 5 oz. semi-sweet chocolate chips
- 1 C pecans roughly chopped (plus more for decorating if desired)
Preheat oven to 350 degrees and place pie crust in a 9 inch pie plate.
Whisk the eggs and yolks in a bowl until frothy. Whisk in the corn syrup, sugar, brown sugar, butter, molasses, and vanilla extract.
Evenly sprinkle the chocolate chips and pecans over the pie crust. Pour the filling over the chocolate chips and pecans.
Bake at 350 degrees for 1 hour and 10 minutes or until the stop is dry and firm to the touch but the center is still a bit soft.
Cool completely before serving.
Serving: 1g | Calories: 1296kcal | Carbohydrates: 149g | Protein: 17g | Fat: 70g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 32g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 880mg | Potassium: 405mg | Fiber: 7g | Sugar: 49g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 7mg
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.