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5 from 1 vote

Chocolate Chip Pecan Pie

This gooey, chocolatey, decadent pecan pie is loaded with chocolate chips and sits on top of a flakey homemade crust. It's simple to make and makes an impressive addition to your Thanksgiving pie line up! 
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 1 9" pie
Author: Lori Vaughn

Ingredients

Pie Crust

  • 1 cup flour, + more for working
  • ½ tsp salt
  • ½ cup shortening
  • 1 tsp vinegar
  • About 3-4 TB ice water
  • egg + dash of milk (for egg wash prior to baking)

Filling

  • 1 ½ cups chopped pecans
  • ½ cup pecan halves*
  • 1 cup semi-sweet or dark chocolate chips
  • 1 cup corn syrup or pure maple syrup
  • 3 large eggs
  • ½ cup dark brown sugar (light brown sugar will work too)
  • 1 tsp vanilla extract
  • ¼ cup butter, melted
  • ½ tsp salt
  • ½ tsp cinnamon

Instructions

Pie Crust

  • Fill a glass with ice water. Set aside.
  • Combine the flour and salt in a large bowl. Add the shortening. Using a pastry cutter or fork, cut the shortening into the flour. You should be left with small clumps of shortening in the mixture. (See picture above)
  • Add vinegar and then add the ice cold water, one tablespoon at a time. Mix it in with a fork. The mixture should resemble something like biscuit dough, but slightly more moist. It will be somewhat sticky, hold shape, but not stick TO you.
  • Gently wrap your ball of dough in plastic wrap and let it rest in the fridge for 30-60 minutes.** This will make it easier to roll out.
  • When the dough is chilled, gently roll it out on a floured work surface. I love using a silicone mat for this for easy transfer to the pie dish. Roll it out until the dough is about 1" larger than your pie dish. (Flip your pie dish over for easy measurement against the dough)
  • Transfer (see pie transfer tips in notes above) to your 9" pie dish. Crimp the edges and place in the fridge until your filling is ready.

Filling & Baking

  • Preheat oven to 350°F.
  • In a large mixing bowl, whisk together corn syrup/maple syrup, eggs, brown sugar, vanilla, melted butter, salt, and cinnamon. Gently fold in the chocolate chips and chopped pecans.
  • Brush an egg wash (whisked egg and a dash of milk) on the edges of the crust. Pour filling into the unbaked pie crust. Line the inside with the pecan halves as shown in the picture.
  • Bake for 45-50 minutes. The pie is done when it is no longer jiggly. Let is rest at room temperature for an hour, and then store in the fridge until ready to serve. Enjoy!

Notes

*The pecan halves are to line the top of the pie as pictured in the recipe. However, if you prefer the look of just chopped pecans, just add an additional 1/2 cup chopped pecans to the recipe to replace the halves.
**You can make pie dough in advance. It stores in the fridge (a couple days) and freezer (a couple months) well. If freezing, let it thaw in the refrigerator for a few hours before rolling out.