Chocolate Chip Pecan Pie Recipe
Make Chocolate Chip Pecan Pie Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie crust
Filling
Add-ins & topping
Method
Pie crust
Make pastry
In a medium bowl whisk together the flour, sugar and salt. Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6-8 passes).
Add ice water
Drizzle 2 tablespoons ice water over the mixture and gently toss with a fork. Add remaining tablespoon if needed, mixing just until dough begins to hold when pressed. Do not overwork.
Form and chill
Turn dough onto a lightly floured surface, gently gather into a disk about 5 inches across. Wrap in plastic and chill in refrigerator for at least 30 minutes (up to 2 days).
Roll and fit crust
On a lightly floured surface, roll dough into a 12-inch circle about 1/8" thick. Transfer to a 9-inch pie plate, gently ease into plate without stretching, trim overhang to 1/2 inch, fold and crimp edge. Refrigerate while preparing filling (10 minutes).
Filling
Preheat oven
Preheat the oven to 350°F (175°C). Place a baking sheet on the middle rack to catch any drips.
Mix wet ingredients
In a large bowl whisk the eggs until lightly beaten. Whisk in the corn syrup, melted butter, brown sugar, vanilla and 1/4 teaspoon salt until smooth and fully combined.
Assemble filling
Scatter the pecan halves evenly over the chilled pie crust. Sprinkle the chocolate chips over the pecans so they are distributed across the pie. Pour the filling mixture slowly over the pecans and chocolate, allowing it to settle between pieces. Do not overfill; the filling should come close to, but not cover, the crust edge.
Bake
Place the pie on the preheated baking sheet and bake 50–60 minutes. The pie is done when the filling is mostly set but still slightly jiggly in the center and the crust is golden. If the crust or pecans brown too quickly, tent loosely with foil after 30 minutes.
Cool
Remove pie from oven and let cool on a rack at least 2 hours to allow filling to set before slicing. Serve at room temperature or slightly warm.