Chocolate Chip Pecan Pie Recipe

Make the dough

In a medium bowl whisk together flour, granulated sugar and salt. Add cold cubed butter and using a pastry cutter or fingertips work butter into flour until mixture resembles coarse crumbs with some pea-sized butter bits remaining (about 6–8 strokes with a cutter).

Add water and chill

Sprinkle ice water over the mixture 1 tablespoon at a time, gently tossing with a fork until dough just comes together when pinched (you may not need the full 3 tbs). Gather dough into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

Roll and fit

On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch (23 cm) pie dish, easing dough into corners without stretching. Trim leaving a 1/2-inch overhang, fold under and crimp edge as desired. Chill crust in refrigerator for 15 minutes while oven preheats.

Blind-bake (optional but recommended for crisp bottom)

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, brush bottom lightly with 1 tbs heavy cream (optional) and return to oven for 5–7 minutes until set and starting to color lightly. Reduce oven temperature to 350°F (175°C) for filling bake.

Prepare filling

In a large bowl whisk together eggs until pale. Whisk in corn syrup, brown sugar, melted butter, vanilla, maple syrup (if using) and salt until smooth and fully combined.

Assemble pie

Scatter chocolate chips evenly over the bottom of the prepared (and pre-baked) crust. Sprinkle pecan halves over the chips. Pour the egg-corn syrup mixture over the nuts and chips, pouring slowly so filling distributes evenly. The filling should come close to the top edge but not overflow.

Bake

Place pie on a rimmed baking sheet to catch any drips. Bake at 350°F (175°C) for 45–55 minutes, or until filling is set but still slightly jiggly in the center (it will continue to set as it cools). If crust edges brown too quickly, cover with foil or a pie shield after 25 minutes of baking.

Cool

Remove pie from oven and allow to cool on a wire rack for at least 2 hours to fully set before slicing. Cooling time improves texture and prevents runny slices.

If desired, once slightly cooled brush the pecans lightly with remaining 1 tbs heavy cream and sprinkle demerara or coarse sugar over the edge for extra sheen and crunch. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream.