Chocolate Chip Pecan Pie

Single slice of Chocolate Pecan Pie topped with whipped cream

5 from 1 vote

Indulge your taste buds with the irresistible combination of rich chocolate and crunchy pecans in this homemade pie that rivals the famous Cracker Barrel restaurant version. With its flaky crust, luscious, gooey filling, and perfect balance of sweet and nutty flavors, my family’s recipe for Chocolate Pecan Pie is a dessert lover's dream. Plus, it's a delightful variation on the traditional pecan pie, making it perfect for the holiday season.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dessert, pies

Cuisine: American

Keyword: Chocolate Chip Pecan Pie, Pecan Pie

Servings: (9 inch) pie

Calories: 617kcal

Author: Lee Clayton Roper

Ingredients

3 large eggs divided use
1 tablespoon water
1 pie crust for a 9-inch pie, see my recipe for Easy Flaky Pie Crust
1/2 cup light corn syrup Karo
1/2 cup salted butter melted and cooled
2 tablespoons bourbon optional
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup all-purpose flour preferably unbleached
1 1/2 cups coarsely chopped pecans lightly toasted
1 cup semi-sweet chocolate chips
Whipped cream or ice cream for serving

Instructions

Roll and blind bake the crust (starting with prepared dough)

Preheat oven to 400 degrees.
In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
Roll prepared pie crust dough into a 12-inch circle. Transfer to a 9-inch pie pan. Push down carefully on the bottom and sides to remove any air pockets. Fold over the edges (to the outside) and crimp as needed. Refrigerate for 20 to 30 minutes.
Prick all over the bottom of the crust with a small fork. Line the crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Take out of the oven and carefully remove weights and foil.
Reduce oven temperature to 375 degrees.
Brush the bottom of the crust with egg wash. Place the crust back in the oven and continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.

Prepare the filling

In a large mixing bowl, lightly beat the remaining 2 eggs. Stir in Karo syrup, melted (and cooled) butter, bourbon (if using) and vanilla. Stir in sugar and flour, then pecans and chocolate chips.
Spread the filling evenly in the pie shell.
Bake at 375 degrees for 10 minutes, then turn the heat down to 350 degrees and continue baking for an additional 35 minutes or until the top of the pie is set and appears firm.
Remove the pie from the oven and place on a wire rack to cool completely before serving.

Serving Pecan Chocolate Pie

Slice the pie into 8 individual pieces and place on individual dessert plates. Either serve it as is or add a dollop of whipped cream or a scoop of vanilla (or butter pecan) ice cream.

Notes

Make ahead: Pie can be prepared up to 4 days in advance, covered and refrigerated. The crust will stay flaky if served within 48 hours of baking; bottom can turn soft after that. Pie can also we well wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator.

Nutrition