Description
This Chocolate Chip Pecan Pie combines the rich, buttery sweetness of a classic pecan pie with the delightful addition of semi-sweet chocolate chips for a decadent twist. Featuring a flaky deep-dish pie crust filled with a luscious blend of eggs, sugar, light corn syrup, melted butter, and vanilla, studded with crunchy pecans and melty chocolate chips, this dessert bakes to golden perfection and is perfect for special occasions or cozy gatherings.
Ingredients
Scale
Pie Crust
- 1 (9-inch) deep dish pie crust
Pie Filling
- 4 large eggs
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the pie.
- Mix Filling: In a large bowl, whisk together the eggs, sugar, light corn syrup, vanilla extract, and melted butter until well combined and smooth. Then gently fold in the chopped pecans and semi-sweet chocolate chips evenly throughout the mixture.
- Assemble Pie: Pour the prepared pie filling into the 9-inch deep dish pie crust. Note that you may have a small amount of leftover filling after filling the crust.
- Bake: Place the pie on the middle rack of the preheated oven and bake for 60 to 70 minutes, or until the filling is set and a golden brown crust forms. The center should be slightly firm but not liquid.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours to fully set before slicing and serving.
Notes
- Make sure to let the pie cool completely to allow the filling to set properly for clean slices.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- For a nuttier flavor, toast the pecans lightly before adding them to the filling.
- Use a glass or metal pie dish for even baking results.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
