Chocolate pecan pie recipe 

Semi-sweet chocolate chips enrich pecan pie filling! Chocolate pecan pie is a classic pie with a twist that stands out on any dessert table.

– 1 pie crust homemade or store-bought – 3 large eggs at room temperature – ½ cup light corn syrup – ½ cup packed light brown sugar (100 grams) – ½ cup granulated sugar (100 grams) – ¼ cup unsalted butter melted and slightly cooled (60 grams) – 1 ½ teaspoons pure vanilla extract – 1 ½ cups chopped pecans (175 grams) – 1 cup semisweet or dark chocolate chips (190 grams)



Third oven rack down. Start oven at 400°F/204°C. After gently fitting the pie crust, trim the 9-inch pie pan edges. Pre-heat oven and refrigerate pie pan and dough for 15–20 minutes.


Line and paper or foil the pie pan after removing it from the fridge. Bean/rice/pie dried. After 15 minutes with pie weights in lowest oven, crumb edges lightly brown. 


Store-bought pie crust may facilitate.Do not bake pie weights or parchment. To dry the crust bottom, bake 5–7 minutes. Non-oven. Adjust oven to 375°F (190°C).


Fill the warm half baked pie crust. Use foil or a pie crust barrier to protect the pie edges. Although I prefer to add mine now, you can wait until the edges brown more. 


Bake the pie for 40–45 minutes in the lowest third of the oven until the top is firm. If the pie browns too much before baking, tent with foil.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Apple hand pies recipe