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Chocolate Chip Pecan Pie Recipe

Chocolate Chip Pecan Pie

iamwinfred
This Chocolate Chip Pecan Pie recipe takes everything you already love about a classic pecan pie and folds in pockets of melty semisweet chocolate for good measure. It has a buttery, flaky crust on the bottom and a gooey, caramel like filling studded with toasted pecans and chocolate chips on top.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

Equipment

  • 9 inch ceramic pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie crust shield or strips of aluminum foil
  • Wire cooling rack
  • Rimmed baking sheet to catch drips
  • Spatula

Ingredients
  

  • 1 unbaked 9 inch pie crust homemade or store bought
  • 3 large eggs room temperature
  • 1 cup light corn syrup
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.33 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 1.5 cups pecan halves plus extra for topping, toasted if desired
  • 1 cup semisweet chocolate chips plus extra for topping
  • 1 tablespoon all-purpose flour optional, for tossing with chocolate chips to prevent sinking

Instructions
 

  • Preheat oven to 350°F. Roll out pie dough and fit into a 9 inch pie dish. Trim excess, fold under, and crimp edges. Chill crust in refrigerator while making filling.
  • In a large mixing bowl, whisk eggs until combined. Add corn syrup, granulated sugar, and brown sugar, and whisk until smooth and glossy. Slowly stream in melted butter while whisking constantly. Whisk in vanilla and salt.
  • Add pecan halves to egg mixture and stir gently with a spatula until evenly coated. Fold in chocolate chips, tossing them in a spoonful of flour first if desired to prevent sinking.
  • Remove chilled crust from refrigerator and place on a rimmed baking sheet. Pour filling into crust and spread evenly. Arrange extra pecan halves and chocolate chips on top.
  • Bake for 50 to 60 minutes. Check at 30 minutes; if crust edges are browning too quickly, cover with a pie crust shield or foil strips. Pie is done when center is mostly set but still has a slight jiggle.
  • Remove from oven and cool on a wire rack for at least 2 hours before slicing. Serve alone or with vanilla ice cream.

Notes

  • Use room temperature eggs so they blend smoothly into the corn syrup mixture.
  • Toast pecans in a dry skillet for a few minutes before adding them for deeper flavor.
  • Don't skip chilling the crust before baking, as it helps prevent shrinking.
  • Place the pie on the lowest oven rack for the last 15 minutes if the top is browning faster than the center is setting.
  • Let the pie cool completely before slicing for the cleanest cuts.
  • Store leftover pie covered in the refrigerator for up to 4 days.
  • Freeze the fully cooled, unsliced pie wrapped tightly in foil for up to 2 months.
  • Thaw frozen pie overnight in the refrigerator before serving.
  • Warm individual slices in the microwave for 10 to 15 seconds if preferred slightly warm.
  • For a boozy twist, swap in bourbon for a splash of the vanilla extract.
  • Use dark chocolate chips instead of semisweet for a more intense chocolate flavor.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 58gProtein: 6gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 42gVitamin A: 8IUCalcium: 4mgIron: 10mg
Keyword chocolate pecan pie, christmas dessert, holiday dessert, Thanksgiving pie
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