Pecan pie by itself is pretty darn good, but add chocolate chips and it goes to a whole new level of awesomeness! It doesn’t get much easier than this recipe…mix, dump, bake!

*disclaimer – I do try to limit sugar intake around here and live a healthier lifestyle, but we do still have treats. I still make some of our family favorite desserts just not nearly as often as I used to. It’s called balance. I could never make it trying to eat “clean” and “healthy” 100% of the time but I think every little bit helps. Now, on to the pie!

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Pie Snobs Anonymous

I admit it. I’m a total pie snob. Pie is one of my absolute favorite things to eat in the whole wide world. That and fried chicken. What can I say, I’m a true southern girl!

The reason I’ve become a pie snob is that store bought pie just doesn’t even come close to comparing with homemade. I’m sure the store-bought stuff seems good if you’ve never tasted a fresh, homemade pie before but once you’ve had the homemade version, it’s hard to forget!

Years ago, a friend from church made little chocolate pecan pie tarts for a gathering and I’d be embarrassed to say how many I ate. She was kind enough to share her recipe with me and it’s become one of our all time favorite pie recipes.

To me, it’s hard to find a good pecan pie. It could just be that I’m too picky though. I find the majority of pecan pies to have a sickeningly sweet taste to them. Do you know what I’m talking about? I love sugary desserts as much as anyone, but many pecan pies I’ve tasted are just way too sweet. This recipe is plenty sweet but I’ve never found it to have that sickening sweet taste like a lot of them do.

Chocolate Chip Pecan Pie Two Ways

There’s something about pulling something tasty out of the oven and having a hot slice of whatever it is. You know how they say you’re supposed to let homemade bread cool completely before slicing? I’ve never done that! I mean if you can’t even have it hot, what’s the point? Hot homemade bread straight out of the oven smeared with butter…now I’m really hungry!

But I digress, this is about pie not bread. While I like my chocolate chip pecan pie warm and always eat a slice soon after it comes out, my favorite way to eat a slice is after it’s been refrigerated. The chocolate chips get hard again and the filling kind of gels a little more. It’s so good with a cold glass of fresh milk! It’s hard to resist having a piece for breakfast when I open the fridge in the morning and see pecan pie in there.

To Chocolate Or Not To Chocolate?

Not a fan of chocolate or just looking for a traditional pecan pie recipe? Simply leave the chocolate chips out and follow the rest of the recipe. But you should at least give the chocolate chips a try if you’ve never had chocolate chip pecan pie before. It just may rock your world! I actually haven’t made a “regular” pecan pie in years since tasting one with chocolate chips.

Ingredients

I know corn syrup isn’t the best and honestly this is the only recipe I ever use it for. If you’re dead set against using it ever, check out Lyle’s Golden Syrup. It’s almost the exact same consistency as corn syrup but it’s made with sugar instead. We’ve used it in this pecan pie recipe and it works well but does have a slightly different taste.

I really need to take the time to master the art of pie crust making especially as much as I love pie. It’s actually kind of shocking that I never have. Maybe it’s laziness but I just use the pre-made, rolled crusts you find in the refrigerator section at the grocery store. No judging.

Chocolate Chip Pecan Pie Ingredients:

2 eggs, room temperature
1/3 c sugar
2/3 c corn syrup
1/8 t salt
1/2 t vanilla
3 T melted butter
1 c pecans, chopped roughly
1/2 c semi-sweet chocolate chips
1 unbaked pie crust

*Note – This recipe is for a standard pie crust. For a deep dish pie crust, double the recipe.(you may have a tiny bit left over, depending on your pie dish)

How To Make Chocolate Chip Pecan Pie:

Preheat your oven to 350°.
Prepare pie crust by fitting into pie plate and pricking the sides and bottom with the tines of a fork. Do not pre-bake.
In a medium size bowl, stir together the eggs, sugar, corn syrup, salt, vanilla, and butter.
Add pecans and chocolate chips and mix well.
Pour in your unbaked pie shell.
Bake at 350° for 45-70 minutes for regular and deep dish, respectively. Bake until it just barely jiggles in the middle. Cover with foil half way through to keep top from burning.

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