Easy Chocolate Chip Pecan Pie – a great make-ahead holiday dessert! This pie is next-level delicious. It reminded me of the pie at Cracker Barrel, only better! This pie is very easy to make and even easier to eat. Pie crust, eggs, sugar, corn syrup, vanilla, butter, chocolate chips, and pecans. Can make a day or two in advance. Top it with some vanilla ice cream and it is O-M-YUM!
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Pin This RecipeCracker Barrel Chocolate Chip Pecan Pie
The only thing better than a slice pecan pie is a slice Chocolate Pecan Pie. This pie is next-level delicious. It reminded me of the pie at Cracker Barrel, only better! This pie is very easy to make and even easier to eat. Top it with some vanilla ice cream and it is O-M-YUM! This pie is perfect for the upcoming holidays!
How to Make Chocolate Chip Pecan Pie
As I said, this pie is super easy to make. Whisk together eggs, sugar, corn syrup, vanilla, and melted butter. Stir in chopped pecans and chocolate chips. Pour the mixture into a pie crust and bake. Let the pie cool and serve.
- I used light Karo Syrup in this pie. You can use dark corn syrup if you prefer.
- I used a frozen deep-dish pie crust. There is no need to thaw the crust before baking.
- Feel free to make your own homemade pie crust for this recipe.
- If the pie is getting too brown, cover it with foil and continue baking until set.
- The pie will keep in an air-tight container in the refrigerator for about 4 days.
- Can you freeze pecan pie? Yes! Cool the pie completely and wrap the pie tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. The pie will keep 1 to 2 months in the freezer.
Easy Make-Ahead Holiday Dessert
This Chocolate Chip Pecan Pie makes a great holiday dessert. I love that you can make it a day or two before the big meal. One less thing to worry about! As I said, we like to top this pie with vanilla ice cream. It is equally delicious topped with whipped cream, caramel sauce, or chocolate sauce.
Since you can’t have only one dessert at the holiday table, here are a few of our favorite recipes from the blog that go great with this homemade pie:
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Chocolate Chip Pecan Pie
Equipment:
Ingredients:
Instructions:
- Preheat oven to 350ºF.
- Whisk together eggs, sugar, corn syrup, vanilla, and butter. Stir in pecans and chocolate chips.
- Pour pie filling into crust. You may have a small amount of leftover filling.
- Bake for 60 to 70 minutes, or until set.
- Cool at least 2 hours before serving.
Notes:
- I used light Karo Syrup in this pie. You can use dark corn syrup if you prefer.
- I used a frozen deep-dish pie crust. There is no need to thaw the crust before baking.
- Feel free to make your own homemade pie crust for this recipe.
- If the pie is getting too brown, cover it with foil and continue baking until set.
- The pie will keep in an air-tight container in the refrigerator for about 4 days.
- Can you freeze pecan pie? Yes! Cool the pie completely and wrap the pie tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. The pie will keep 1 to 2 months in the freezer.
Steph
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I used brown sugar instead of white sugar thinking it would enrich the flavor of the pie, and while it tastes good, my pie filling won’t congeal properly and is very runny. Is the brown sugar why or am I not cooking it long enough? I cooked it for 70 minutes. Let me know!
Very easy, and great flavor. But filling really didn’t set well. I might have undercooked it a bit. Would adding a tablespoon or so of flour help solidify the center a bit?
More than likely you didn’t cook it long enough. Cover the pie with foil if it starts to get too brown.
Question. Do the chocolate chips melt completely? I had a chocolate chip pecan pie from a bakery in Sedona and it had some whole chocolate chips in it. It was so good! I want to try making it but I’m not sure if it depends on the type of chocolate chips or not.
Thank you
They don’t completely melt.
Doesn’t sound like enough chocolate to me.
Make it however you want, Valerie
No flour in this one??? I have a toll house cookie pie recipe I have used for years but it has some flour to thicken the filling.
no flour – this isn’t a cookie pie. It is a pecan pie with chocolate chips. Not the same thing.
Do you store this in the fridge or on the counter?
Either is fine
Oh my stars! This pie was the hit of Thanksgiving!
I’ve never made a pecan pie but my son asked for one and this looked easy enough. It definitely is easy but the taste is wonderful! Even my pumpkin pie fanatic son had 2 slices of this!
I did cover it with a bit of foil towards the end. But other than that- followed this and was extremely happy with the results. We have a new holiday pie!! Thank you.
Could you use a graham cracker or nut based ready made crust from the baking aisle to make this? Would the cooking time/temp need to be altered in any way? Thanks!!!
I am sure that would work fine. You will just have to experiment with the cooking time. I’m not sure if all of the filling will fit in the store-bought crusts. I think they are smaller. If so, it wouldn’t take as long to cook.
I’ve made a similar pie and decided to take it up another notch by adding a cup of coconut!! Wow!
I’ll have to try that next week.