Pecan pie filling is made even richer with the addition of semi-sweet chocolate chips! Chocolate pecan pie is reminiscent of the classic dessert, but unique enough to stand out on any dessert table.
¼cupunsalted buttermelted and slightly cooled (60 grams)
1 ½teaspoonspure vanilla extract
1 ½cupschopped pecans(175 grams)
1cupsemisweet or dark chocolate chips(190 grams)
Instructions
Adjust an oven rack to the lower third position in the oven. Preheat the oven to 400°F (204°C).
Roll out the pie dough, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.
Once the oven is preheated, remove the pie plate from the refrigerator, decorate the edges, and line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights or dried beans/dried rice.
Bake in the lower third of the oven with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. If using a store-bought pie crust, this may take a little less time.
Remove from the oven and carefully remove the parchment paper (or foil) with the pie weights. Return to the oven and bake for an additional 5 to 7 minutes or until the bottom of the crust looks dry. Remove from the oven and set aside.
Reduce the oven temperature to 375°F (190°C).
In a large mixing, lightly beat the eggs, then whisk in the light corn syrup, brown sugar, and granulated sugar until fully combined. Whisk in the melted butter and vanilla extract until well combined, then stir in the chopped pecans and chocolate chips.
Pour the filling into the warm partially baked pie crust. If desired, cover the edges of the pie with foil or a pie crust shield. I prefer to add mine at this point, but you can wait until the edges start to brown more before adding one.
Return the pie to the lower third of the oven and bake for 40 to 45 minutes or until the top of the pie is set. If the pie begins to brown too much before it's finished baking, tent with foil.
Remove the pie from the oven and let it cool completely on a wire rack at room temperature before slicing and serving.
Video
Notes
Storage Instructions: Cover tightly or store in an airtight container in the fridge for up to 4 days. Bring to room temperature or reheat in the microwave for 15 to 20 seconds, if desired. Freezing Instructions: Wrap tightly with plastic wrap and freeze in a large freezer bag/container for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.