Chocolate Chip Pecan Pie
Rich, nutty, and studded with melty chocolate, this pie brings together the classic flavors of pecan pie dessert with an irresistible chocolate twist.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Pastry cutter or fork
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Oven Mitts
Ingredients
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
Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine the flour and salt.
- 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.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Place a rack in the lower third of the oven to ensure even baking.
Step 3: Roll Out the Crust
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer it to a 9-inch pie pan, pressing gently to fit.
- 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
- 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.
- Stir in melted butter, vanilla extract, and salt.
- Fold in the pecan halves and chocolate chips evenly.
Step 5: Assemble the Pie
- Pour the filling into the prepared crust, spreading evenly.
- Tap the pan lightly on the counter to remove any air bubbles.
- Optional: Sprinkle a few extra chocolate chips or pecans on top for a decorative finish.
Step 6: Bake the Pie
- 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.
- Remove from oven and let the pie cool completely on a wire rack.
Step 7: Serve and Enjoy
- Slice the pie using a sharp knife for clean edges.
- Serve warm with a scoop of vanilla ice cream or let it cool for a classic chocolate pecan pie dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Nutritional Value (Per Serving)
- Calories: ~520
- Carbohydrates: ~58g
- Protein: ~5g
- Fat: ~30g
- Saturated Fat: ~10g
- Fiber: ~2g
- Sugar: ~42g
- Sodium: ~220mg