Chocolate Chip Pecan Pie Recipe

Name: Chocolate Chip Pecan Pie Recipe
Prep time: 15 min
Cook time: 80 min
Ingredients: 1 pie crust (9-inch, homemade or store-bought); 2 cups pecans (shelled, coarsely chopped); ¾ cup chocolate chips (semi-sweet or dark); ¾ cup pure maple syrup; ¾ cup brown sugar (dark); 3 large eggs; 5 Tbsp. butter (melted and cooled); 1 tsp. vanilla; ¼ tsp. salt; ¾ tsp. cinnamon; Whipped cream; Additional chocolate chips

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Chocolate Chip Pecan Pie is a decadent and flavorful dessert recipe perfect for Thanksgiving or Christmas. The base is a flaky, homemade pie crust and the rich filling has whole pecans along with dark or semi-sweet chocolate chips, and it’s made without corn syrup! This will be your new go-to dessert each holiday season.

A slice of pecan pie with chocolate chips is shown on a plate with a fork.

You see, there’s this little hole-in-the-wall restaurant on the way home from Utopia, Texas that up until now has had my FAVORITE chocolate chip pecan pie.

Well, that is… until this recipe was born.

Not only was I able to recreate this masterpiece at home, but there’s also a simple ingredient swap that makes the pie quite a bit healthier for you, too.

There’s absolute NO CORN SYRUP!

What?! Is it even possible to make a pecan pie without corn syrup?

Indeed it is.

And in fact, it actually tastes even better when you use pure maple syrup instead!

Now of course, all of the rest of the ingredients are going to remain the same – because no pecan pie could be made without a good bit of butter, sugar, and a homemade pie crust.

So, grab a fork and get ready to dig into this delicious, holiday favorite.

(If you want a more traditional recipe, be sure to check out this Pecan Pie without Corn Syrup!)

Ingredients

The simple ingredients you need to make this chocolate chip pecan pie recipe include:

Homemade Pie Crust. Making your own pie crust from scratch with regular all purpose flour or a gluten-free 1-to-1 blend is recommended. It can even be prepped ahead a day or two before baking the pie. You can also buy a store-bought crust if you prefer.
Pecans. A mixture of whole nuts with some pieces is ideal. Only pieces will work but won’t have the same impressive look.
Chocolate. Either semi sweet or dark chocolate chips are recommended since there’s a good bit of sugar in the syrup. However, if you want it on the sweeter side, milk chocolate chips are a good option. Both regular-sized or mini chocolate chips will do.
Syrup. Pure maple syrup is used instead of corn syrup. Do NOT buy the pancake syrup kind – you want the real stuff, whether it be light or dark. Dark corn syrup can be substituted.
Brown Sugar. Choose either light or dark brown sugar. Dark will give it more depth of flavor due to the molasses and compliments the dark chocolate well.
Eggs. An absolute must! This is what holds the filling together. Make sure to choose large-sized eggs. Do not swap out for a vegan alternative.
Butter. Salted butter was tested in this recipe. Find a vegan butter alternative to make it dairy-free.
Cinnamon. This spice pairs well with the chocolate while still imparting a traditional pecan pie taste.

How to Make Chocolate Chip Pecan Pie

The basic steps for making this chocolate chip pecan pie recipe are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Prepare the Crust

Follow the directions for this homemade pie crust recipe. Be sure to use a 9-inch ceramic or glass pie dish.

While you can opt for a store-bought crust, a homemade version is surprisingly simple to make and worth the extra effort.

Place the dough in the pie dish, crimp the edges, then place the prepared crust in the fridge while you make the sauce.

Pie dough is rolled out on a floured surface. — Roll out the pie crust.

Pie dough is prepared in a pie dish. — Roll out the pie crust.

Whisk the Sauce

Melt the butter in a large glass bowl.

Add the maple syrup, brown sugar, eggs, vanilla, salt, and cinnamon to the bowl with the melted butter. Whisk well until it is combined.

Sauce ingredients are combined in a glass bowl with a whisk.

Pecans and Chocolate

Add the pecans to the bottom of the pie crust in a single layer and sprinkle the chocolate chips over the pecans. It is important that the chocolate chips get in-between the pecans so that chocolatey goodness gets spread throughout.

Then, pour the sauce evenly over the nuts and chips.

Pecans and chocolate are laid in a layer in the pie crust. — Place chocolate and pecans in the crust.

Sauce is poured on to the pie. — Place chocolate and pecans in the crust.

Bake in Oven

Cook the pie at 350°F for 50-60 minutes, or until the middle no longer jiggles.

If the edges of the pie crust begin to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top browns too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.

Let it Cool

Transfer the baked pie to a wire rack to cool completely before serving. The filling will continue to set, so it is important that you do not cut into it too soon.

Serve it Up

Top the pie with a dollop of whipped cream and additional chocolate shavings or chocolate chips to serve.

If you’re having a difficult time slicing through the pie, make sure you’re using a really sharp knife. Additionally, if you run it under hot water for 10-20 seconds, it will make cutting into the pie a breeze!

Gluten-free pecan pie is served with a fork on a plate.

Meal Prep and Storage

To Prep-Ahead: Make the pie dough and store it in the fridge for up to 2 days in advance. Take it out 30 minutes before rolling so that it’s easier to work with.
To Store: The pie will keep for up to 2 hours at room temperature or up to 4-5 days in the refrigerator.
To Freeze: Wrap the pie or individual slices in wax paper and seal in a freezer-safe container for up to 3-4 months.
To Reheat: Defrost in the refrigerator, then bake in a 350°F oven for 10 minutes. You can also pop refrigerated slices in the microwave for 10-20 seconds.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

Gluten-free: Use a gluten-free 1-to-1 blend for the homemade pie crust recipe.
Dairy-Free: Swap out the butter for a vegan butter alternative and select dairy-free chocolate chips.

A slice of pecan pie is shown next to the full pie.

FAQs

Can I use maple syrup in place of corn syrup in pies?

Yes! Maple syrup adds a wonderful flavor to pies and will still give you the right consistency.

Why is my chocolate pecan pie runny?

Runny pies can be the result of forgetting the eggs or not cooking the pie long enough. Make sure to bake your pie for the recommended time and let it cool so that it sets completely.

Do you need to refrigerate pecan pie?

All egg-based pies such as pecan, pumpkin, lemon, or custard need to be refrigerated after baking and cooling. These will keep for up to 4-5 days when stored properly.

How do you know when pecan pie filling is set?

Gently shake the pie while it is still in the oven. If the middle no longer jiggles, it is done. You can also check with a food thermometer. The center of the pecan pie should be 200°F.

Expert Tips and Tricks

Make it from scratch. Homemade pie crust really takes this pie over the top.
Use whole pecans. Finish the pie off with big pecans for a much prettier presentation than chopped pieces.
Tent with foil. Cover the pie once it has baked for 20 minutes to prevent burning.
Give it a jiggle. To check for doneness you can gently shake the pie.
Patience is key. Wait for the pie to completely cool so the filling sets all of the way.

A dollop of whipped cream is put on a slice of pecan pie.

More Pie Recipes

No holiday spread would be complete without PIE! Here are a few more of my favorite pie recipes:

A fork is set on the plate to eat pecan pie.

5 from 6 votes