This pie is one of my childhood favorites. It’s perfect gluten-free and buckwheat flour naturally tastes really delicious with chocolate. This does have sugar, so it’s a once-in-awhile treat.

1 pie crust

Filling:

2 eggs

3/4 cup butter (room temperature)

1/2 cup buckwheat flour

1/2 cup sugar

1/2 cup brown sugar

3/4 cup dark chocolate chips

1/3 cup chopped pecans

Method

1. Preheat oven 350F/180C.

2. Blind bake the pie crust for 10 minutes. I used a tart pan, but any pie pan will do.

3. Reduce oven to 325F/160C.

4. In a large mixing bowl, beat the eggs until fluffy.

5. Beat in the butter, flour, sugar and brown sugar in intervals to avoid splatter.

6. Fold in the chocolate chips and pecans.

7. Pour the batter into the pie crust.

8. Bake 25-30 minutes until golden. Cool slightly, and serve warm.