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!
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.
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.