Chocolate Chip Pecan Pie
Rich and chocolaty Chocolate Chip Pecan Pie made from scratch. Easy to make and perfect for holiday desserts or any occasion.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
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