At our house, chocolate chip pecan pie is a Thanksgiving staple. This delectable pie is ready to be displayed prominently on your dessert table in just one hour thanks to a pre-made crust and an incredibly straightforward filling packed with buttery nuts and sweet chocolate chips. Add whipped cream or vanilla ice cream as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 large eggs
- 1 ¼ cups white sugar, or more to taste
- ½ cup all-purpose flour
- ½ cup corn syrup
- 6 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon lemon juice
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups chopped pecans
- 1 (9 inch) unbaked pie shell
Instructions
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
- Beat eggs in a large mixing bowl with an electric mixer until light and fluffy. Add sugar, flour, corn syrup, melted butter, salt, and lemon juice; mix until thoroughly combined.
- Stir in chocolate chips and pecans, then pour mixture into the pie shell.
- Bake in the preheated oven until crust is golden and filling is set, 45 to 60 minutes.
- Remove from the oven and let cool and set before serving.
Nutrition Facts
| Calories | 741 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 366 mg |
| Sugars | 61 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Easy quick and delicious! What more can I say. I did put pecans on the top for decoration.
Added 1 cup of chocolate chips
I substituted vanilla extract for the lemon juice, and used dark Karo for the generic “corn syrup.”
I didn’t have lemon juice so I added real homemade vanilla bean flavoring and about 2 tablespoons of burbon! Delicious
This was one of the best pies ever my husband gave it a 20 in a scale of one to ten .. he couldn’t stop raving about it. …. it was sweet but very delicious
I liked the taste of the pie, but I can’t give the recipe more than three stars because of the baking time. Like almost every other reviewer mentioned, the baking time listed was way off. I baked the pie for 50 min. When it was obviously not done, I added 10 min and checked again. I ended up doing this 5 times. After 3 times, I attempted to cover the pie since the top and crust were burning. When I attempted to check the pie 10 min later, the top came off making the pie look awful. Like I said, it tasted good, but I couldn’t eat the sides or top and I definitely would not have presented it to anyone other than myself and my husband.
WAY too much filling for my 9 in. pan. NEVER set, cooked longer than noted. Crust burned. NOT a good pie. And I bake.
Great recipe! I used a tbsp. of Bourbon instead of lemon juice and it was amazing!
I made this pie for thankgiving My girls loved it, we had to much to eat so we ate it the next day. It was wonderful. I did not change a thing, my only mistake was in the quality of chocolate chip I had on hand. Next time I will be sure to use a name brand. I might try adding some coconut flakes next time I make it just for a little more body.
Even people who don’t like nuts, like this pie. My kids, my husband… it is fantastic!
VERY YUMMY!! My family doesn’t like sweets so I cut the sugar in half and used dark chocolate chips. Served it with whip cream and it was amazing!!
Loved this. Not too sweet for chocolate lovers. Very dense. Rich. A special occasion dessert.
Really cool recipe
This recipe took grand prize in our city’s annual bake-off! As someone suggested I added 1/2 cup of coconut and it was truly awesome!
Super sweet and out of this world. The longer you can let it set, the better.
I made this for Thanksgiving and only used 3/4 cup of chocolate chips and my aunt said it was the best pie she has ever had. She still talks about it.
This is NOT a traditional pecan pie so if that is what you are looking for, the addition of flour in this one makes it more cakey. BUT still awesome! My 4 yr old and I added 1/2 the sugar as suggested by other reviewers and we also made it in a square pan with graham cracker crust and cut into bars with each bar topped with a 1/2 pecan – it got rave reveiws from the crowd – definetly one to try out! Happy Cooking!
This pie was a bit too rich for my liking. It took alot longer than the designated cooking time so be aware that you may need to cook it for quite a while.
This is a pie I only dare make once a year because I will throw down with anyone trying to get a piece of it. (The best strategy is to let me eat a couple pieces and I’ll be on such a sugar high I won’t be conscious of what’s going on around me.) This recipe is a definate keeper, although I found I had to cook it for 50+ minutes.
Yummy! True it is VERY rich, so you cut 16 slices and get to enjoy it that much longer. I had a similar pie at a national chain restaurant, and this pie is every bit as good. This recipe is a keeper.
When I made four of these pies for my college house of about twenty-five people one night, I earned the nickname “Dessert Goddess.” While the praise was rather overly effusive, this is a great pie. VERY, VERY rich though — it needs vanilla ice cream or quite a bit of whipped cream to cut the chocolatey goodness a little. I’ll definitely make it again.