Chocolate Chip Pecan Pie

Chocolate Chip Pecan Pie is going to be your new favorite Thanksgiving and Christmas dessert recipe! Homemade flaky pie crust is filled with whole pecans and dark or semi-sweet chocolate chips for a rich and decadent treat. This easy recipe also uses maple syrup instead of corn syrup for the best flavor ever!

The hubs gave me the BIGGEST compliment when it came to this Chocolate Chip Pecan Pie.

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

Well, that is… until this recipe was born.

Because the hubby, who is a chocolate ANYTHING connoisseur, has now deemed this the BEST he’s ever had.

And 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.

But in addition to making this pie sans corn syrup, I’ll also be showing you how simple it is to make it both dairy-free and gluten-free if you need it to be.

With just a few substitutions all of your loved ones will be able to have seconds (or maybe even thirds?!) of this incredible pie at Thanksgiving or Christmas.

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 Pecan Pie

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

Prepare and Par-Bake the Crust

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

Place pie weights or beans on top of the dough and par-bake at 375°F for 10-15 minutes. Doing this prevents the pie from having a soggy bottom.

Pecans and Chocolate

Add the pecans to the bottom of the par-baked 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.

Whisk the Sauce

Stir together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon in a large bowl and then pour it evenly over the nuts and chips.

Bake in Oven

Cook the pie at 350°F for 45-50 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!

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.

FAQs

Expert Tips and Tricks

• Make it from scratch. Homemade pie crust really takes this pie over the top.
• Use whole pecans. This gives 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.

More Pie Recipes

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

Homemade Sweet Potato Pie Recipe

The Best Pumpkin Pie Recipe

Chicken Pot Pie

Chocolate Pecan Pie Bars

Turkey Pot Pie

Apple Pie Recipe

5 from 3 votes

Chocolate Pecan Pie Recipe

Chocolate Chip Pecan Pie is going to be your new favorite Thanksgiving and Christmas dessert recipe. This easy recipe also uses maple syrup instead of corn syrup for the best flavor ever!

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Course Dessert

Cuisine American

Keyword dessert, holiday, pie crust, Thanksgiving

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Servings 8

Calories 508 kcal

London Brazil

Ingredients

• Homemade Pie Crust
• 2 cups pecans shelled
• 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

Serving:

• Whipped cream
• Additional chocolate chips

Instructions

1. Follow the directions for my homemade pie crust and stop after par-baking for 10-15 minutes.
2. Add the pecans to the bottom of the par-baked pie crust in a single layer and sprinkle the chocolate chips over the pecans.
3. Whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon in a large bowl and then pour it evenly over the nuts and chips.
4. Bake the pie at 350 for 45-50 minutes, or until the middle no longer jiggles. If the edges of the pie crust are beginning to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top is browning too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.
5. Place the baked pie on 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.
6. Serve pie with a dollop of whipped cream and additional chocolate shavings or chocolate chips. Enjoy!

Recipe Notes

• 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: Completely seal the cooled pie with plastic wrap and freeze for up to 2 weeks.

Nutrition Facts

Chocolate Pecan Pie Recipe

Amount Per Serving

Calories 508 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 84mg28%

Sodium 169mg7%

Potassium 225mg6%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 50g56%

Protein 5g10%

Vitamin A 373IU7%

Vitamin C 1mg1%

Calcium 103mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.