This fudgy and decadent Chocolate Tahini Pecan Pie is easy to make and corn syrup-free, unlike most pecan pies. Tahini creates the thick and creamy texture and enhances the gooey, brownie-like center of this pie. Chocolate and pecan lovers unite for this one of a kind holiday pie!
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Pecan pie is one of those pies that is never left out during the holidays. For me and my family, we always have pumpkin pie, apple pie and pecan pie for thanksgiving and Christmas and I can never choose just one! Out of those 3 pies, I will say that the pecan pie is the easiest and healthiest to make. A majority of pecan pies use corn syrup as the thickening agent, which doesn’t fly in my household. My fiancé has a corn syrup intolerance so I’ve had to get creative with many recipes so that he isn’t left out. Tahini is the secret thickener in my recipe for chocolate tahini pecan pie and adds a level of creaminess that you just can’t get out of a traditional pecan pie. The texture of my pie can be easily descirbed as a gooey brownie loaded with pecans. The chocolate cookie crust takes this pie over the top, but you can certainly use a regular butter pie crust if you prefer less chocolate.
Ingredients for Chocolate Tahini Pecan Pie
What makes this the easiest pie recipe in my collection? Simplicity and quality of ingredients! The filling for this pie requires just 11 simple ingredients and just minutes to prepare. The filling has a blend of gooey and crunchy textures which creates a nice balance in every bite!
Double Chocolate Cookie Crust
- crisp double chocolate cookies – I recommend Tate’s brand.
- brown sugar
- unsalted butter
Chocolate Tahini Pecan Pie Filling
- unsalted butter
- semisweet chocolate chips
- brown sugar
- granulated sugar
- fine sea salt
- large eggs
- tahini
- vanilla extract
- milk
- all-purpose flour
- pecans
Here’s what else you’ll need:
- 9-inch tart pan with removable bottom
- food processor
- microwave-safe bowl
- mixing spoon
- whisk
- medium mixing bowl
- measuring cups and spoons
How to Make Chocolate Tahini Pecan Pie
You can have this entire pie finished in less than 1 hour! The curst and the filling take just minutes to prepare and I think it is more satisfying to eat when you’ve made everything from scratch. The crust adds a level of chocolate intensity to the pie which meshes well with the creamy chocolate tahini filling.
Double Chocolate Cookie Crust
- Grease a 9-inch tart pan with a removable bottom.
- Combine chocolate cookies, brown sugar and melted butter in a food processor until the cookies form crumbs.
- Pour the crumb mixture into the tart pan and spread the mixture evenly out to the edges of the pan.
- Bake the crust then let cool while making the filling.
Chocolate Tahini Pecan Pie Filling
- Melt butter and chocolate in a microwave. Set aside.
- Whisk together brown sugar, granulated sugar, salt and eggs. Add tahini, vanilla and milk and whisk to combine. Sprinkle flour over the filling and whisk until smooth.
- Pour melted chocolate and butter mixture into the bowl and gently stir.
- Place half of the pecans at the bottom of the chocolate pie crust, then carefully pour the filling over the pecans. Place the remaining pecans on top.
- Bake until the pie is nicely browned and crisp. Let cool at room temperature.
More Holiday Dessert Recipes
- Maple Poached Pear Pumpkin Pie
- Apple Spice Ale Cake with Cream Cheese Frosting
- Apple and Brie Galette with Pretzel Walnut Crust
- Nutella Bomb Cookies
- Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
- Baked Pumpkin Pudding Cups
- Chai Pumpkin Sticky Toffee Cakes
Please let me know how your Chocolate Tahini Pecan Pie turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Chocolate Tahini Pecan Pie
This fudgy and decadent Chocolate Tahini Pecan Pie is easy to make and corn syrup-free, unlike most pecan pies. Tahini creates the thick and creamy texture and enhances the gooey, brownie-like center of this pie. Chocolate and pecan lovers unite for this one of a kind holiday pie!
Preheat oven to 350°F and grease a 9-inch tart pan with a removable bottom.
Add the chocolate cookies to a food processor and blend until the cookies form crumbs. Next, add the brown sugar and pulse until just combined. Pour the melted butter in last then pulse until evenly combined. The consistency should feel like wet sand.
Pour the crumb mixture into your greased tart pan and spread roughly into an even layer. Using a 1-cup measuring cup to press the crust into shape. Start in the center of the tart pan by pushing the measuring cup to flatten the crust. Work your way to the edges of the tart pan and try to make the edge an even thickness the whole way around (it will be very thick).
Bake the crust for 5-7 minutes, then remove and let cool slightly while making the filling. Increase the oven temperature to 375°F.
In a microwave-safe bowl, add the butter and chocolate chips. Microwave in 20 second intervals, stirring in between, until the butter is melted. Continue to stir the mixture until the chocolate is completely melted. Be careful not to overheat the chocolate. Set aside.
In a medium mixing bowl, whisk together brown sugar, granulated sugar, salt and eggs. Add tahini, vanilla and milk and whisk to combine. Sprinkle flour over the filling and whisk until smooth.
Pour the melted chocolate and butter mixture into the bowl and gently stir using a spatula to combine.
Place half of the pecans at the bottom of the chocolate pie crust, then carefully pour the filling over the pecans, just shy of the top of the crust. Place the remaining pecans on top to fill in any empty spaces. It doesn't need to be perfect!
Bake the pie for 30 Minutes or when the top is nicely browned and crisp. Allow the pie to cool for 10 Minutes, then remove the base of the tart pan. Do this by placing the tart pan on top of an upside down jar or glass to push the bottom of the pan upwards. Let the pie cool completely at room temperature before serving. Enjoy!
Ingredients
Directions
Preheat oven to 350°F and grease a 9-inch tart pan with a removable bottom.
Add the chocolate cookies to a food processor and blend until the cookies form crumbs. Next, add the brown sugar and pulse until just combined. Pour the melted butter in last then pulse until evenly combined. The consistency should feel like wet sand.
Pour the crumb mixture into your greased tart pan and spread roughly into an even layer. Using a 1-cup measuring cup to press the crust into shape. Start in the center of the tart pan by pushing the measuring cup to flatten the crust. Work your way to the edges of the tart pan and try to make the edge an even thickness the whole way around (it will be very thick).
Bake the crust for 5-7 minutes, then remove and let cool slightly while making the filling. Increase the oven temperature to 375°F.
In a microwave-safe bowl, add the butter and chocolate chips. Microwave in 20 second intervals, stirring in between, until the butter is melted. Continue to stir the mixture until the chocolate is completely melted. Be careful not to overheat the chocolate. Set aside.
In a medium mixing bowl, whisk together brown sugar, granulated sugar, salt and eggs. Add tahini, vanilla and milk and whisk to combine. Sprinkle flour over the filling and whisk until smooth.
Pour the melted chocolate and butter mixture into the bowl and gently stir using a spatula to combine.
Place half of the pecans at the bottom of the chocolate pie crust, then carefully pour the filling over the pecans, just shy of the top of the crust. Place the remaining pecans on top to fill in any empty spaces. It doesn't need to be perfect!
Bake the pie for 30 Minutes or when the top is nicely browned and crisp. Allow the pie to cool for 10 Minutes, then remove the base of the tart pan. Do this by placing the tart pan on top of an upside down jar or glass to push the bottom of the pan upwards. Let the pie cool completely at room temperature before serving. Enjoy!
Notes
Notes
MAKE IT AHEAD: Make this pie the day before you need it and let refrigerate overnight. You can freeze the pie for up to 1 month by covering with plastic wrap and aluminum foil. Let thaw at room temperature.
PRO TIP: Before making the pie, line a baking rack in your oven with aluminum foil in case some of the filling seeps out. I don’t recommend placing the tart pan on a baking sheet, because they can sometimes warp in the oven, leading to an pie that is not level.
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