Chocolate Chip Pecan Pie Recipe
User Reviews
5
Chocolate Chip Pecan Pie Recipe
Description
The Chocolate Chip Pecan Pie Recipe features a 9-inch pie crust filled with chopped pecans and chocolate chips layered at the bottom. The filling is a mixture of pure maple syrup, dark brown sugar, eggs, melted butter, vanilla, salt, and cinnamon poured over the nuts and chocolate. Baking at 350°F for about an hour sets the filling so it holds firm yet remains tender inside. The pie is cooled thoroughly to allow the center to finish setting, creating a thick, sweet custard texture with a nutty and chocolate flavor.
The rich filling highlights the balance of maple syrup and brown sugar, complemented by cinnamon and vanilla, with the toasted pecans providing a pleasant crunch. The chocolate chips add pockets of melted sweetness throughout. Baking tips include shielding the crust edges with foil to avoid over-browning and covering the top if it browns too quickly, ensuring an evenly cooked pie.
Serve sliced at room temperature or chilled with a dollop of whipped cream and extra chocolate chips if desired. This pie works well for dessert at holidays or special occasions where a classic nut pie is appreciated, enhanced by the addition of chocolate for added depth.
For preparation ease, the pie dough can be made ahead and refrigerated for up to two days. Leftovers can be stored refrigerated for several days or frozen well wrapped for months. Reheat slices gently in the oven to restore warmth without compromising texture.
Ingredients
- 1 pie crust 9-inch, homemade or store-bought
- 2 cups pecans shelled, coarsely chopped
- ¾ cup chocolate chips semi-sweet or dark
- ¾ cup pure maple syrup
- ¾ cup brown sugar dark
- 3 egg large
- 5 Tbsp. butter melted and cooled
- 1 tsp. vanilla
- ¼ tsp. salt
- ¾ tsp. cinnamon
Serving:
- Whipped Cream
- chocolate chips additional
Instructions
- Prepare the Pie Crust: Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling. (If you're not using a store-bought crust, follow the directions to make this homemade pie crust.)
- Fill the Pie: Add the pecans to the bottom of the pie crust in a single layer and sprinkle the chocolate chips over the pecans. Whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon in a large bowl and then pour it evenly over the nuts and chips.
- Bake the pie at 350 for 50-60 minutes, or until the middle no longer jiggles. If the edges of the pie crust are beginning to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top is browning too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.
- Let Pie Cool: Place the baked pie on a wire rack to cool completely before serving. The filling will continue to set, so it is important that you do not cut into it too soon.
- Serve chocolate chip pecan pie with a dollop of whipped cream and additional chocolate shavings or chocolate chips. Enjoy!
Notes
- Prepare the pie crust up to two days in advance and keep refrigerated, bringing it to room temperature before rolling.
- Cool the baked pie completely on a wire rack so the filling sets firmly before serving.
- Store leftover pie covered in the fridge for up to 4-5 days or freeze wrapped for 3-4 months.
- To reheat frozen slices, thaw in the refrigerator and warm in a 350°F oven for about 10 minutes; microwave reheating for short intervals is also possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 169mg | 7% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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