If you’re looking for an easy but insanely decadent dessert, this pecan chocolate chip pie recipe is perfect. It’s hard to beat a pie that tastes like an ooey gooey chocolate chip cookie nestled in a flaky crust!
My mom used to make this chocolate chip pecan pie recipe when I was growing up, and it was always a favorite of mine. I actually forgot about it, but found the recipe tucked away in an old worn cookbook and decided to take a trip down memory lane.
I’m so glad I did. It was just as good as I remember! My mom used walnuts, but I like it even better with pecans!
PECAN PIE FOR CHOCOLATE LOVERS
I like pecan pie, but this one is perfect when you need a little chocolate! I love the contrast of the crisp top, the soft chocolate middle, and the crunchy pecans.
Usually I’m a fan of melty chocolatey goodness, but I actually like this pie best after it is totally cooled.
No matter how you serve this decadent pie, it will satisfy any chocolate cravings!
How to make chocolate chip pie with pecans
- PREP – Melt the butter and set it aside to cool. Press your pie crust into a 9-inch pie plate and crimp the pie crust edges.
Chop the pecans. Preheat your oven to 325°. - FILLING – Beat the whole eggs in a mixing bowl until foamy. Add the sugars and flour, beat again until smooth. Stir in the pecans, chocolate chips, vanilla, and cooled butter. Pour the pecan filling into the pie crust.
- BAKE – Bake at 325 degrees for 50-60 minutes. The top of the pie will be brown and crisp, the crust golden brown, and the filling set in the middle.
- COOL – Let the baked pie cool on a wire rack for at least 30 minutes before serving. It does cut more cleanly after it has cooled completely.
Oh so yummy! If you serve this fudgy pie warm, it is great with a scoop of vanilla ice cream or whipped cream. For an extra decadent treat, drizzle a bit of hot fudge sauce over the top!
Leftover pie will keep at room temperature for 3-4 days. Cover it tightly with plastic wrap, or transfer it to an airtight container. You can also store it in the refrigerator to keep it fresh for a couple more days.
Can I make the pie ahead of time?
Yes, this a great make-ahead dessert! You can make it a day or two before any special occasion and just store it in the refrigerator wrapped tightly. Let it come to room temperature before serving.
You can also freeze the pie for 2-3 months. Wrap it in 2-3 layers of plastic wrap. Let it thaw in the refrigerator, or at room temperature.
PRO TIPS
- Make sure the butter has cooled to warm. If it is too hot, it can cook the eggs when you add it to the filling.
- I recommend baking the pie on a lower rack in the oven so that the bottom crust browns before the edges get too dark.
- Use semi-sweet or dark chocolate chips. Milk chocolate chips make for a pie that is overly sweet.
- Don’t underbake the pie or the filling will be runny.
VARIATIONS:
- I always use homemade pie crust, but you can use a store-bought pie crust dough if you prefer. Just make sure it’s a deep dish crust.
- For a deeper caramel flavor, you can use dark brown sugar instead of light.
- We prefer smaller pieces of pecan, but you can use whole pecan halves.
MORE FAVORITE PIES:
- Peach Pie with Graham Cracker Crust
- Peanut Butter Pie
- Pumpkin Pie with Sweetened Condensed Milk
- Classic Pecan Pie Recipe
- Turtle Pie
- Lemon Pie with Graham Cracker Crust
- Butterfinger Pie
Chocolate Chip Pecan Pie Recipe
Ingredients
- 3 large eggs
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup all purpose flour
- ½ cup salted butter melted and cooled
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 deep dish unbaked pie shell
Instructions
- Melt the butter and set it aside to cool. It should be warm, not hot.
- In a large mixing bowl, (preferably with a spout) beat the eggs with an electric hand mixer till foamy. Add the sugars and flour and beat till smooth.
- Stir in the cooled melted butter, vanilla, pecans, and chocolate chips.
- Pour filling into pie crust. Bake at 325° for 55-60 minutes, or until the top is brown and crisp and the filling is set.
- Let the pie cool for at least 30 minutes before serving. It's great slightly warm or at room temperature.
Notes
- You need a large pie tin for this recipe. If you use a smaller pan, it will overflow and make a mess in your oven. If you are using a purchased pie crust, make sure you get one labeled “deep dish”.
- Pie can be made a day or two ahead of time and stored in the refrigerator. You can also freeze it for 1-2 months.
Nutrition
If are a chocolate lover, and you like traditional pecan pie, you should give this chocolate chip pecan pie a try. It is amazing!
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