Saturday, January 9, 2010

Chocolate Chip Pecan Pie

9" pie crust (I use the frozen rolled Pillsbury pie crusts.)
1 cup light corn syrup
3 large eggs
2 tbsp stick butter, melted
1½ tsp vanilla
1 cup firmly packed light brown sugar
¼ cup flour
½ tsp salt
1 cup pecan halves
½ cup chopped pecans
1 cup chocolate chips

Place oven rack in lowest third of the oven, and preheat to 350°F or 180°C. Unroll thawed pie crust and place it in a 9" pie plate, I've found that the glass works best. Trim edge to ½" around plate, and fold the excess under. Flute or crimp the edges. Set aside.

In large bowl, whisk together syrup, eggs, butter, vanilla, sugar, flour and salt. Stir in pecans (both the halves and the chopped) and chocolate chips. Pour into prepared crust. Bake 50 minutes at 350°F/180°C or until crust and pecans are browned. If the crust darkens too quickly, cover edges with foil. Cool completely on a wire rack.

Optional Kahlua whipped cream:

½ cup heavy whipping cream
1 tbsp kahlua

Beat until soft peaks from when beaters are lifted.

I made this for Thanksgiving this year, and it was delicious! (Photo above.) I have another one in the oven now, and I am looking forward to digging into it tomorrow. Since I don't have a mixer, and I'm not wild about the idea of beating it by hand, I haven't tried the whipped cream; you'll have to let me know how it is.


  1. Delicious!!! I have been making this pie for the Holidays for the past ten years. The doctor that i worked for in Tennessee loved to bake and used to bring pies all the time to the office. I was hooked when I tried this one. My boys love it too. My recipe calls for Bourbon. "Chocolate Pecan Bourbon Pie"

  2. yummm!!! I can't make this because I would eat it all... :(

  3. I *almost* had a piece for breakfast this morning, but I was good and had cereal instead. :)