Chocolate Chip Pecan Pie

This Chocolate Chip Pecan Pie recipe is a flavorful twist on the classic pecan pie recipe. Made with a flaky, homemade pie crust, a rich filling with whole pecan halves and dark or semi-sweet chocolate chips, all without any light corn syrup! If you’re a chocolate lover: say hello to your new go-to dessert every Thanksgiving or Christmas holiday season.

Easy Chocolate Pecan Pie Recipe

There’s this little hole-in-the-wall restaurant on the way home from Utopia, Texas that, up until now, has had my FAVORITE chocolate chip pecan pie.

Well, that is… until this recipe was born.

Not only was I able to recreate this chocolate pie masterpiece at home, but there’s also a simple ingredient swap that makes this pie especially unique.

There’s absolute NO CORN SYRUP!

In fact, it actually tastes even better when you use pure maple syrup instead!

Now of course, all of the rest of the ingredients are going to remain the same – because no pecan pie could be made without a good bit of butter, sugar, and a homemade pie crust.

So, grab a fork and get ready to dig into this delicious, holiday favorite.

(If you want a more traditional recipe, be sure to check out this Pecan Pie without Corn Syrup!)

Ingredients

The simple ingredients you need to make this chocolate chip pecan pie recipe include:

• Homemade Pie Crust. Making your own pie crust from scratch with regular all purpose flour or a gluten-free 1-to-1 blend is recommended. It can even be prepped ahead a day or two before baking the pie. You can also buy a store-bought pie shell if you prefer. Just make sure you get a deep-dish pie crust. (The red Pillsbury packages are my favorite store-bought pie crust!)
• Pecans. A mixture of whole nuts with some chopped pecans is ideal. Only pieces will work but won’t have the same impressive look.
• Chocolate. Either semi-sweet or dark chocolate chips are recommended since there’s a good bit of sugar in the syrup. However, if you want it on the sweeter side, milk chocolate chips are a good option. Both regular-sized or mini chocolate chips will do.
• Syrup. Pure maple syrup is used instead of corn syrup. Do NOT buy the pancake syrup kind – you want the real stuff, whether it be light or dark. Dark corn syrup can be substituted.
• Brown Sugar. Choose either light or dark brown sugar. Dark will give it more depth of flavor due to the molasses and compliments the dark chocolate well.
• Eggs. An absolute must! This is what holds the filling together. Make sure to choose large-sized eggs. Do not swap out for a vegan alternative.
• Butter. Salted butter was tested in this recipe. Find a vegan butter alternative to make it dairy-free.
• Cinnamon. Salt. Vanilla Extract. All essential to round out the rich, chocolatey flavors.

How to Make Chocolate Chip Pecan Pie

The basic steps for making this chocolate chip pecan pie recipe are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

1. Prepare the Pie Crust

Follow the directions for this homemade pie crust recipe if making from scratch. Be sure to use a 9-inch ceramic dish or glass pie plate.

Place the pie crust dough in the dish, crimp the edges, then place the prepared crust in the fridge while you make the sauce.

2. Make the Filling

Melt the butter in a large bowl.

Add the maple syrup, brown sugar, eggs, vanilla, salt, and cinnamon to the bowl with the melted butter. Whisk well until it is combined.

3. Add Pecans and Chocolate

Add the pecans to the bottom of the pie crust in a single layer and sprinkle the chocolate chips over the pecans. It is important that the chocolate chips get in-between the pecans so that chocolatey goodness gets spread throughout.

Then, pour the sauce evenly over the nuts and chips.

4. Bake Pie in Oven

Cook the pie at 350°F for 50-60 minutes, or until the center of the pie no longer jiggles.

If the pie crust edges begin to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top browns too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.

5. Let it Cool

Transfer the baked pie to a wire rack to cool completely before serving. The filling will continue to set, so it is important that you wait until the pie cools fully before slicing in.

6. Serve it Up

Add a dollop of whipped cream on top of the pie slice and additional chocolate shavings or chocolate chips to serve. You can also finish it with a scoop of vanilla ice cream and toasted crunchy pecans.

If you’re having a difficult time slicing through the pie, make sure you’re using a really sharp knife. Additionally, if you run it under hot water for 10-20 seconds, it will make cutting into the pie a breeze!

Meal Prep and Storage

• 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 or plastic wrap and seal in a freezer-safe container for up to 3-4 months. (Learn more about how to freeze pecan pie.)
• 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.

FAQs

More Thanksgiving Pie Recipes

No holiday spread would be complete without PIE! Here are a few more of my favorite pie recipes:

• Homemade Sweet Potato Pie Recipe
• Classic Pecan Pie
• The Best Pumpkin Pie Recipe
• Chocolate Pecan Pie Bars
• Apple Pie Recipe
• Pecan Hand Pies

Or try out some savory options with this Turkey Pot Pie and Chicken Pot Pie.