Pecan Chocolate Chip Pie


I started adding chocolate chips to my pecan pies years ago when I catered a lot of big holiday parties. We’d make miniature versions in 2″ pie shells and serve thousands of these delicious treats. The chocolate makes this pie even more decadent. Here is the 9″ pie version.

Pecan Chocolate Chip Pie

Author: A Passionate Plate
  • 4 eggs
  • 1 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp. salt
  • 4 Tbsp. melted butter
  • 1 tsp. vanilla extract
  • 2 cups chopped pecans
  • 1/2 cup mini chocolate chips
  • 1/3 cup pecan halves
  • 1 unbaked pie shell, in a 9″ pie pan
  1. Preheat oven to 400 degrees (375 for convection oven). In a large bowl, combine eggs, brown sugar, corn syrup, salt, vanilla, and melted butter. Use a wire whip to mix well.
  2. Sprinkle the chopped pecans and the mini-chocolate chips evenly over the pie crust, then pour the egg mixture over the top. Arrange the pecan halves around the outside edge of the pie for a nicely decorated look.
  3. Bake the pie on the middle rack in the oven for ten minutes. Turn the oven down to 325 degrees (300 for convection oven) and continue cooking for 25 to 30 minutes longer. Note: the pie will be firmly set at the edges, but still a little loose in the center. Don’t worry – it will set up completely as it cools. Cool the pie completely at room temperature, then serve with whip cream.

One comment

  1. This pie always puts me in Thanksgiving mode! I’m very thankful you shared it. 🙂

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