An easy, rich, Chocolate Chip Pecan Pie made from scratch! This decadent twist on a classic pecan pie is sure to impress at any holiday table.
I was in high school the first time I tasted a pecan pie with chocolate, and I've been hooked ever since. It's everything you love about a traditional pecan pie, gooey, nutty filling and a butter, flaky crust, only better thanks to the chocolate chips in every bite.
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As a recipe developer who loves baking timeless desserts from scratch, I've created other favorites you might enjoy like my Pecan Pie Brownies and French Silk Pie. These tried-and-true recipes highlight the kind of from scratch cooking I share here on Simply Scratch Made.
Key Ingredients & Substitutions
- Pie Dough - I use my favorite Flaky Pie Dough recipe, but any homemade crust or store-bought dough works.
- Dark Corn Syrup - Gives the filling that classic pecan pie sweetness and a rich deep flavor. You can substitute light corn syrup or use ½ cup each for a milder taste.
- Granulated and Brown Sugar - I like the mix because it adds extra depth and a caramel like richness. All of either sugar can be used.
- Pecans - Use halved or chopped, your choice!
- Chocolate Chips - I prefer dark chocolate chips to balance the sweetness, but semi-sweet or even milk chocolate chips can be substituted.
How To Make Chocolate Chip Pecan Pie
This pecan pie with chocolate is super easy to make. I'll guide you through each step so you can make this delicious pie with minimal fuss!
- Step 1: Line a 9-inch pie dish with your pie dough and crimp the edges. Place in the refrigerator to chill.
- Step 2: In a large bowl whisk together the sugars, eggs, melted butter and vanilla extract until fully combined.
- Step 3: Now whisk in the corn syrup.
- Step 4: Stir in the pecans and chocolate chips.
- Step 5: Pour into the prepared pie dish. Bake for 50-60 minutes or until the center is just set and the top is golden brown.
- Step 6: Cool completely before slicing so the filling sets. Enjoy!
Tips
- I like to place to place strips of foil around the edges of the pie dough to keep it from browning too quickly.
- Pre-shaping the foil pieces to fit the pie before baking makes it so much easier to place them on after the first 10 minutes of baking.
- Let the pie cool completely before slicing so the filling can set up properly.
- The pie is done baking when the edges are set, and the center has a slight jiggle.
This Chocolate Chip Pecan Pie is always a crowd-pleaser! I hope you enjoy making (and eating) it as much as my family does.
-Sky🩷
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📖 Recipe
Chocolate Chip Pecan Pie
Equipment
- 9-inch pie dish
Ingredients
- 1 pie dough see notes
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup dark corn syrup
- 1 ½ cups pecans halved or chopped
- 1 cup dark chocolate chips or semi-sweet
Instructions
- Prepare the pie dough. Once the dough has chilled, lower the oven rack to the lower third position (or bottom position) and preheat the oven to 350°F.
- Roll out the pie dough to about ⅛-inch thick and carefully place it in a 9-inch pie dish. Crimp the edges and place in the refrigerator to chill while you prepare the filling.
- In a large bowl, whisk together both the sugars, eggs, melted butter, vanilla extract, and salt until smooth. Stir in the corn syrup until fully combined.
- Fold in the pecans and chocolate chips.
- Pour the filling into the prepared pie dish. Bake for 10 minutes.
- After 10 minutes, place strips of foil around the edges of the pie to prevent over-browning. Continue baking for and additional 40-50 minutes, or until the edges are set and the center has a slight jiggle when tapped.
- Remove from the oven and cool completely before serving. Enjoy!
Notes
- Flaky Pie Dough Recipe
- I like to place to place strips of foil around the edges of the pie dough to keep it from browning too quickly.
- Pre-shaping the foil pieces to fit the pie before baking makes it so much easier to place them on after the first 10 minutes of baking.
- The pie is done baking when the edges are set, and the center has a slight jiggle.
- Let the pie cool completely before slicing so the filling can set up properly.
Storing Chocolate Chip Pecan Pie
Once the pie has cooled completely, cover it loosely and refrigerate for up to 4 days. Or the whole pie can be wrapped and stored in the freezer for up to 2 months.
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