Chocolate Chip Pecan Pie

When it comes to festive desserts that truly impress, a chocolate chip pecan pie holds a special place on the table. Rich, nutty, and studded with melty chocolate, this pie brings together the classic flavors of pecan pie dessert with an irresistible chocolate twist. Every bite offers a perfect balance of sweet, buttery filling and crunchy pecans, making it a favorite for holiday gatherings or cozy weekends at home.

This pie is ideal for those who love chocolate pecan desserts but want something a little different from the usual holiday offerings. The chocolate chips add a smooth, decadent touch without overpowering the natural caramel-like richness of the pecans. It’s a dessert that feels both classic and indulgent, perfect for sharing with family and friends.

Making a chocolate chip pie doesn’t have to be complicated. With a few simple ingredients and a straightforward process, even beginner bakers can master it. Learning how to make chocolate pecan pie at home opens the door to creating homemade pies for Thanksgiving or the best pies for Christmas, and it’s a treat that everyone will remember.

Whether you’re planning a festive spread or just want a sweet treat to enjoy with coffee or tea, this easy chocolate chip pecan pie is a perfect choice. Pecan pie treats like this combine the joy of traditional baking with a touch of chocolatey decadence that elevates every occasion. Once you know how to make pecan pie with chocolate chips, you’ll likely find yourself reaching for this recipe again and again.

Why You’ll Love It

• Perfect blend of flavors: The combination of rich chocolate and buttery pecans creates a harmony that makes every bite irresistible. It’s the chocolate pecan desserts dream come true!
• Crowd-pleaser for holidays: Whether it’s Thanksgiving or Christmas, this pie is among the best pies for Christmas or the go-to homemade pies for Thanksgiving that will have everyone asking for seconds.
• Simple to make: Despite tasting decadent, this easy chocolate chip pecan pie doesn’t require complicated techniques—perfect for bakers of all levels.
• Versatile dessert: Serve it warm with a scoop of vanilla ice cream, or let it cool for a classic presentation. Either way, it’s a pecan pie dessert that works for any occasion.
• Chocolatey twist on tradition: Adding chocolate chips turns a classic pecan pie into something extra special. Once you learn how to make pecan pie with chocolate chips, it might just become your new holiday favorite.

Ingredient List

For the Crust

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3–4 tablespoons ice water

For the Filling

• 1 cup light corn syrup
• ¾ cup packed brown sugar
• 3 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups pecan halves
• 1 cup semi-sweet chocolate chips

Ingredient Notes

• Pecans: I always toast my pecans lightly before adding—they taste nuttier and more flavorful. Don’t skip this step!
• Chocolate chips: Semi-sweet works perfectly for that rich chocolate pecan dessert flavor. I like using Ghirardelli—it melts beautifully without losing shape.
• Corn syrup: Light corn syrup keeps the filling smooth and gooey. Dark works too but adds a stronger molasses taste.
• Butter: Use real unsalted butter—it makes a huge difference in both crust and filling richness.
• Vanilla extract: Always use pure vanilla if you can; it lifts all the flavors and gives the pie a warm, comforting aroma.

Kitchen Equipment Needed

• 9-inch pie pan: For shaping and baking the pie perfectly. I love glass pans so I can watch the filling bubble.
• Mixing bowls: One for the crust, one for the filling. I always use medium-sized glass bowls—they’re sturdy and easy to clean.
• Pastry cutter or fork: To cut butter into flour for a flaky crust. A pastry blender makes this super quick.
• Whisk: For beating the eggs and mixing the filling smoothly.
• Measuring cups and spoons: Essential for getting the sweet and salty balance just right.
• Spatula or wooden spoon: To fold in chocolate chips and pecans gently. I like silicone spatulas—they scrape every bit from the bowl.
• Oven mitts: Definitely needed! Protects hands when pulling the pie out of the oven.

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, combine the flour and salt.
2. Add the chilled butter cubes. Using a pastry cutter or fork, cut the butter into the flour until it resembles coarse crumbs.
   • Pro Tip: Work quickly so the butter stays cold—this keeps the crust flaky.
3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
4. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

---

Step 2: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Place a rack in the lower third of the oven to ensure even baking.

---

Step 3: Roll Out the Crust

1. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
2. Carefully transfer it to a 9-inch pie pan, pressing gently to fit.
3. Trim excess dough, leaving a slight overhang, and crimp the edges as desired.
   • Pro Tip: Keep the dough chilled while shaping—it prevents shrinking during baking.

---

Step 4: Make the Filling

1. In a medium bowl, whisk together the eggs, brown sugar, and corn syrup until smooth.
   • Pro Tip: Whisk continuously to prevent lumps and ensure a silky filling.
2. Stir in melted butter, vanilla extract, and salt.
3. Fold in the pecan halves and chocolate chips evenly.

---

Step 5: Assemble the Pie

1. Pour the filling into the prepared crust, spreading evenly.
2. Tap the pan lightly on the counter to remove any air bubbles.
3. Optional: Sprinkle a few extra chocolate chips or pecans on top for a decorative finish.

---

Step 6: Bake the Pie

1. Bake in the preheated oven for 50–60 minutes, or until the filling is set but still slightly jiggly in the center.
   • Pro Tip: If the crust edges start to brown too quickly, cover them with foil to prevent burning.
2. Remove from oven and let the pie cool completely on a wire rack.

---

Step 7: Serve and Enjoy

1. Slice the pie using a sharp knife for clean edges.
2. Serve warm with a scoop of vanilla ice cream or let it cool for a classic chocolate pecan pie dessert.
3. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tips and Tricks for Success

• Keep butter cold: Cold butter in the crust ensures a flaky, tender base. Chill your tools and workspace if possible.
• Toast pecans: Lightly toasting the pecans before mixing enhances their flavor and adds a pleasant crunch.
• Avoid overbaking: The center should still jiggle slightly when done; it will firm up as it cools.
• Even chocolate distribution: Fold in chocolate chips gently to prevent them from sinking to the bottom.
• Protect crust edges: Cover edges with foil if they brown too fast for a perfectly golden finish.

Ingredient Substitutions and Variations

• Crust: Swap all-purpose flour for a gluten-free blend to make it suitable for dietary needs.
• Chocolate chips: Use dark chocolate or milk chocolate depending on your preference for sweetness and richness.
• Sweeteners: Replace corn syrup with maple syrup or honey for a different flavor profile.
• Nuts: Mix in walnuts or almonds for a twist on classic pecan pie treats.
• Mini pies: Make individual pies using a muffin tin—perfect for parties or gifting.

Serving Suggestions

• I love serving a warm slice of chocolate chip pecan pie with a scoop of vanilla ice cream—it balances the rich, gooey filling perfectly.
• Pair it with a dollop of freshly whipped cream and a sprinkle of cinnamon for a simple yet elegant dessert.
• Serve alongside a hot cup of coffee or spiced chai; the chocolate pecan dessert flavors shine even more.
• For holiday gatherings, cut into mini squares and plate with fresh berries for a festive presentation.
• I sometimes drizzle a little caramel sauce over the top—it adds an extra layer of indulgence without being overpowering.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 3 days; filling stays soft and flavorful.
• Refrigeration: Keep covered in the fridge for up to a week; bring to room temperature before serving.
• Freezing: Wrap tightly in foil and freeze for up to 2 months; thaw overnight in the fridge.
• Reheating: Warm individual slices in the microwave for 15–20 seconds or the whole pie at 300°F (150°C) for 10–15 minutes.
• Tip: Avoid overheating; it can dry out the filling and make the chocolate chips too firm.

Frequently Asked Questions

How do I prevent the crust from getting soggy?

Blind bake the crust for 10 minutes before adding the filling, and make sure the filling isn’t too liquidy. This helps keep the crust crisp and golden.

Can I use a store-bought pie crust?

Absolutely! A pre-made crust works well and saves time, though a homemade crust adds extra flakiness and flavor.

Can I make this pie ahead of time?

Yes! You can assemble it a day in advance and bake it just before serving, or bake and store it in the fridge for up to a week.

What type of chocolate works best?

Semi-sweet chocolate chips are ideal for a balanced flavor, but dark or milk chocolate works too depending on your preference.

Can I freeze this pie?

Yes! Wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How do I know when the pie is done?

The center should jiggle slightly when you gently shake the pan. It will firm up as it cools to a perfect gooey consistency.

---

Did you try this chocolate chip pecan pie? Let me know in the comments how it turned out—I’d love to hear your tips and favorite ways to serve it!