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Chocolate Chip Pecan Pie

Chocolate chip pecan pie is a Thanksgiving tradition at our house. With a ready-made crust and a super simple filling loaded with buttery pecans and sweet chocolate chips, this delicious pie is ready in just one hour to set front and center on your dessert table. Top with vanilla ice cream or whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 5262.1 kcal

Equipment

  • 1 Electric Mixer Essential for achieving a light and fluffy egg base for the filling.
  • 1 Large Mixing Bowl For combining all the filling ingredients.
  • 1 9-inch Pie plate Even with a store-bought shell, a pie plate provides support and even heat distribution.
  • 1 Rubber Spatula For gently folding in chocolate chips and pecans without overmixing.
  • 1 Measuring Cups/Spoons For accurate ingredient portions.

Ingredients
  

Main

  • 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). ALLRECIPES / ANA CADENA
  • 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. ALLRECIPES / ANA CADENA
  • Stir in chocolate chips and pecans, then pour mixture into the pie shell. ALLRECIPES / ANA CADENA
  • Bake in the preheated oven until crust is golden and filling is set, 45 to 60 minutes. ALLRECIPES / ANA CADENA
  • Remove from the oven and let cool and set before serving. ALLRECIPES / ANA CADENA

Notes

For a truly exceptional pie, consider briefly toasting your pecans before incorporating them; this deepens their nutty flavor and adds complexity. Ensure eggs are at room temperature and beaten thoroughly until light and fluffy to achieve a tender, less dense filling. The lemon juice is subtle but vital, cutting through the sweetness and adding a bright note that prevents the pie from tasting cloyingly rich. Monitor the pie during the final baking stage; if the crust edges brown too quickly, a pie shield or foil can prevent burning. The cooling step is non-negotiable for the pie to set properly, yielding that classic gooey pecan pie texture. Use quality semi-sweet chocolate for the best flavor balance.