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Chocolate Chip Pecan Pie Recipe
Chocolate Chip Pecan Pie is a decadent and flavorful dessert recipe perfect for Thanksgiving or Christmas. The base is a flaky, homemade pie crust and the rich filling has whole pecans along with dark or semi-sweet chocolate treats, and it's made without corn syrup!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 8
Calories: 508 kcal
Course:
Dessert
Cuisine:
American
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 large eggs
- 5 Tbsp. butter melted and cooled
- 1 tsp. vanilla
- ¼ tsp. salt
- ¾ tsp. cinnamon
Serving:
- Whipped Cream
- Additional chocolate chips
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!
Cup of Yum
Notes
- To Prep-Ahead: Make the pie dough and store it in the fridge for up to 2 days in advance. Take it out 30 minutes before rolling so that it's easier to work with.
- To Store: The pie will keep for up to 2 hours at room temperature or up to 4-5 days in the refrigerator.
- To Freeze: Wrap the pie or individual slices in wax paper and seal in a freezer-safe container for up to 3-4 months.
- To Reheat: Defrost in the refrigerator, then bake in a 350°F oven for 10 minutes. You can also pop refrigerated slices in the microwave for 10-20 seconds.
Nutrition Information
Calories
508kcal
(25%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
31g
(48%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
169mg
(7%)
Potassium
225mg
(6%)
Fiber
3g
(12%)
Sugar
50g
(100%)
Vitamin A
373IU
(7%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 508
% 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.