Print
Pin Recipe
Save Recipe
This easy chocolate chip pecan pie recipe is perfect for Thanksgiving and the holidays! If you're looking for a pecan pie with chocolate chips recipe, you're in the right place! This recipe for chocolate chip pecan pie is SO good!
Servings: 10 slices
Calories: 483kcal
Equipment you may need
- pie shield
Ingredients
- 1 pie crust - unbaked; homemade or store-bought pie crust
- 1 cup (341 g) light corn syrup - dark corn syrup works too
- ¾ cup (165 g) light brown sugar - packed
- 4 tablespoons (56 g) unsalted butter - melted and slightly cooled
- 2 teaspoons (10 ml) pure vanilla extract
- ½ teaspoon (3 g) salt
- 3 large eggs - room temperature
- 1½ cups (149 g) chopped pecans - plus additional pecan halves for topping, if desired
- ⅔ cup (120 g) semisweet chocolate chips - plus additional chocolate chips for the top of the pie, if desired
Instructions
- Preheat oven to 425°F. If necessary, roll out pie dough, press into the bottom of your pie pan, and crimp the sides if you like.1 pie crust
- In a large mixing bowl, combine brown sugar, corn syrup, melted butter, vanilla, and salt. Whisk well.1 cup light corn syrup, ¾ cup light brown sugar, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, ½ teaspoon salt
- Whisk in eggs, then fold in chopped pecans and chocolate chips.3 large eggs, 1½ cups chopped pecans, ⅔ cup semisweet chocolate chips
- Pour into pie crust and if you want, top with additional pecans halves and/or more chocolate chips.
- Bake in preheated oven for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 minutes. You may need to tent the top of the pie loosely with aluminum foil or a pie shield halfway through baking to prevent the crust from browning too much. Pie is done when an instant-read thermometer entered into the filling shows 200°F.
- Allow to cool completely before slicing and serving, at least two hours but preferably overnight.
Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰
Video
Notes
Equipment: If you use a rolled pie dough (or make my flaky butter pie dough) for this recipe, you'll need a pie pan! My current favorite is my Lodge cast iron pie pan, which cooks super evenly and has never left me with a soggy bottom crust!
*One note is that the cast iron pie pan cooks a bit more quickly than your average pie pan, so if you use it, begin checking the pie 5-10 minutes before bake time is up.
You'll also need a whisk, a rubber spatula, and a large mixing bowl to mix up your filling. I also like to use an instant-read thermometer in the center of the pie to check for doneness -- the thermometer should show 200℉.
Make Ahead: This pie actually tastes better the next day. Bake it, let it cool completely, then cover and store it at room temperature for up to 2 days or in the fridge for up to 5 days.
Storage and Freezing: Keep leftover pie in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 10–15 seconds to bring back that gooey chocolate filling.
To freeze, let the pie cool fully, and wrap tightly in plastic wrap, then in foil, and freeze it for up to 3 months. When you’re ready to serve, let it thaw overnight in the fridge, then warm it in a 300°F oven for about 15 minutes to bring back that gooey texture.
Nutrition
Serving: 1 slice | Calories: 483 kcal | Carbohydrates: 59 g | Protein: 5 g | Fat: 27 g | Saturated Fat: 8 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.2 g | Cholesterol: 69 mg | Sodium: 235 mg | Potassium: 197 mg | Fiber: 3 g | Sugar: 47 g | Vitamin A: 236 IU | Vitamin C: 0.2 mg | Calcium: 50 mg | Iron: 2 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!