Chocolate chip pecan pie combines the traditional flavors of pecan pie with the addition of decadent chocolate chips. This pie will quickly be a favorite!
Chocolate Chip Pecan Pie
Pecan pie has been a staple during the holiday season, ranking as one of the most popular pie flavors each year. The origin of pecan pie is hard to pinpoint, but Karo brand syrup (which is an important ingredient for pecan pie’s thick filling) is credited with its popularity. Chocolate chip pecan pie is a variation of the classic and contains layers of crunchy pecans and decadent chocolate chips that are surrounded by a rich, gooey filling that is baked into a flaky pie crust. This pie will quickly become your favorite pie and not just at the holiday season!
How to Make Chocolate Chip Pecan Pie
Making chocolate chip pecan pie is fairly easy. An important step in this recipe is when the eggs need to be whipped with granulated until extremely light. A stand or electric hand mixer works best for this. Be sure to use a high quality chocolate baking chip, since you want the chocolate flavor to stand out (Ghirardelli and Guittard are some of my favorites).
Need an easy pie crust for this recipe? Check out my recipe for no-fail pie crust.
Ingredients
1 – 9” prepared pie crust
3 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
6 Tablespoons unsalted butter, melted and slightly cooled
1/2 cup light corn syrup, such a Karo
1 cup semi-sweet chocolate chips
1 1/2 cups whole pecans, separated
Instructions
Roll out the prepared pie crust and press into a 9” pie plate. Trim and flute edges of crust.
In the bowl of a stand mixer or a large mixing bowl, combine the eggs and granulated sugar. Using a mixer, beat on high until the mixture turns pale yellow, about 4-5 minutes.
Add in the vanilla extract, salt, melted butter and corn syrup. Add in the all-purpose flour.
Roughly chop 1/2 cup of the pecans and add to the filling along with the chocolate chips. Pour the mixture into the prepared pie crust. Top the filling with the remainder of the pecans. Use a pie shield or foil to protect the pie crust from browning too quickly and place the pie on a sheet pan or cookie sheet to catch any of the filling that boils over.
Bake at 350F° for 55 minutes to 1 hour, or until the filling has set in the middle (it should not jiggle when you gently shake the pie). Allow the pie to cool completely on a wire rack; serve with whipped cream or ice cream. Refrigerate any leftovers.
Pie will keep 3 days refrigerated; frozen up to 45 days. Allow to thaw completely in refrigerator before serving.
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Want more pie recipes?
Chocolate Chip Pecan Pie
Equipment
- 1 9" pie plate
- mixing bowls of various sizes or stand mixer
- pie shield or foil
- cookie sheet or sheet pan
Ingredients
- 1 9" prepared pie crust
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup light corn syrup, such a Karo
- 1/2 cup all-purpose flour
- 1 cup semi-sweet chocolate chips, use high quality baking chips such as Guittard, Ghiradelli etc.
- 1 1/2 cups whole pecans, separated
Instructions
- Roll out the prepared pie crust and press into a 9” pie plate. Trim and flute edges of crust.
- In the bowl of a stand mixer or a large mixing bowl, combine the eggs and granulated sugar. Using a mixer, beat on high until the mixture turns pale yellow, about 4-5 minutes.
- Add in the vanilla extract, salt, melted butter and corn syrup. Add in the all-purpose flour.
- Roughly chop 1/2 cup of the pecans and add to the filling along with the chocolate chips. Pour the mixture into the prepared pie crust.
- Top the filling with the remainder of the pecans. Use a pie shield or foil to protect the pie crust from browning too quickly and place the pie on a sheet pan or cookie sheet to catch any of the filling that boils over.
- Bake at 350°F for 55 minutes to 1 hour, or until the filling has set in the middle (it should not jiggle when you gently shake the pie).
- Allow the pie to cool completely on a wire rack; serve with whipped cream or ice cream. Refrigerate any leftovers.
Notes
- Pie will keep 3 days refrigerated; frozen up to 45 days. Allow to thaw completely in refrigerator before serving.
- Makes 8 larger slices or 12 smaller slices
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