Chocolate Chip Pecan Pie Recipe
This chocolate chip pecan pie recipe comes together with a simple egg-and-sugar custard sweetened with light corn syrup, then baked until set and glossy. In the how to make steps, you’ll mix gently so the filling stays smooth, then bake in one go; a scoop of vanilla ice cream is a classic serving tip.
Ingredients
1. Filling
2. For serving
Step-by-Step Method
Preheat the oven
Heat the oven to 350°F (175°C). Lightly grease your pie dish; if you’re using a crust, set it in the dish before filling.
Whisk the base
In a bowl, whisk the eggs with the sugar briefly. Pour in the light corn syrup and vanilla, then whisk just until smooth.
Add the butter
Once the melted butter has cooled a bit, stream it in while stirring. Mix only until fully combined so the filling stays silky.
Fold in pecans and chocolate
Add the chopped pecans and chocolate chips. Fold gently with a spatula to distribute them evenly.
Bake
Pour the filling into the prepared dish. Bake for 55 minutes; the edges should be set and the center can jiggle slightly. If it browns too fast, tent with foil.
Cool and serve
Let the pie cool at room temperature for at least 1 hour to help it set. Slice and serve with vanilla ice cream.