Chocolate Chip Pecan Pie

in Desserts

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Aren’t you glad that bathing suit season is over? It can’t be a mere coincidence that the holidays are not only filled with decadent desserts that you only eat once a year, but also big, baggy sweaters that hide away any extra inches those foods bring with them. Just another reason to have not just one, but two pieces of this insanely good pie. Actually, if want to go ahead and eat the whole thing, I really couldn’t blame you. And I promise not to tell a soul.

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This pie has long been the staple dessert of our Thanksgiving table. That means I only get to eat it once a year, and I have to share it with my sisters. You know what is even better than eating this right after a delicious Thanksgiving meal? Eating it for breakfast the next morning. You know what is maybe one of the saddest moments in my life? The time I opened the fridge the morning after Thanksgiving to find that the pie had already been eaten. Truly, that day will live on as one of the greatest tragedies of my life.

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Traditionally, this pie prepared every year by my stepmother, so it’s the first year that I’ve ever made this, and it’s also the first time I’ve ever eaten it prior to Thanksgiving. The downside: It feels a little sad to eat chocolate chip pecan pie when I’m 3,000 miles away from my family. The upside: I’ll go to bed knowing that my favorite breakfast is safe until morning. After all, there are 3,000 miles in between it and my sisters.

Chocolate Chip Pecan Pie

Adapted from a recipe by Beverly Kilpatrick

Print this recipe!

The original recipe called for corn syrup, but I used honey since that was what I had in my cabinet. Either option should work, you really just need anything that’s sweet, thick and sticky.

1 unbaked 9” pie shell, homemade or store-bought
2 eggs
2/3 cup sugar
½ teaspoon salt
½ cup honey
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup finely chopped pecans
1 cup chocolate chips
24 pecan halves  (less if you only do a ring around the crust as I did)

Mix together eggs, sugar, salt, corn syrup, butter and vanilla. Stir in chopped pecans and chocolate chips. Pour mixture into pie shell.  Place pecan halves on top, in any arrangement that you would like.  Bake in 425 degree oven for 15 minutes; reduce heat to 350 degrees and continue baking until top is lightly browned, about 30 minutes.

Hint:  Cut a ring out of foil to fit over the rim of the pie pan.  When you turn the oven down to 350, place the foil ring over the edges of the pie crust to prevent over browning.

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{ 9 comments… read them below or add one }

Adriene November 20, 2009 at 9:04 am

How much corn syrup?

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Caroline November 20, 2009 at 9:49 am

If you decide to use corn syrup, just substitute it in for the honey. (1/2 cup)

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Jessica November 20, 2009 at 2:52 pm

Yummy!!! I am going to make this for Thanksgiving. Sounds excellent!!

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Jessica November 25, 2009 at 10:38 pm

I have 2 of these pies in the oven right now. I can’t wait to try it tomorrow. Thanks for the recipe!

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Jessica November 25, 2009 at 11:22 pm

Does this need to be refrigerated???

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Caroline November 26, 2009 at 3:40 pm

Not if you’re going to eat it in the next day. If you’re waiting more than I day I would refrigerate.

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Rachel September 9, 2010 at 12:47 am

How can you tell when it’s cooked?

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Caroline September 13, 2010 at 11:55 am

The top of the pie will begin to turn brown. As long as it doesn’t turn black it should be delicious :)

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Nita September 23, 2010 at 10:29 pm

Can I prep this and freeze it? or does it need to be baked, then frozen?

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