Pecan Chocolate Chip Pie

Happy March! I’m starting the month off by sharing another recipe. So.. pie, anyone? This certain pie may be a favorite around Thanksgiving which is still eight months away, but who says you have to wait until then? I had most of the ingredients already on hand before buying some pecans so I was not hesitant at all when I chose to make it especially since this recipe is quick and easy to throw together. The outcome is a sweet treat that’s a bit gooey, chocolatey and crunchy. Also oh so good with every bite. Enjoy!



1 1/2 cups pecan halves
1 store-bought or homemade pie crust in a deep-dish 9-inch plate
1/2 cup semisweet chocolate chips
1 tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
1/2 teaspoon pure vanilla extract
1/4 cup (1/2 stick) salted butter, melted

1. Preheat oven to 375 degrees.

2. Spread pecans in the unbaked crust. In a small bowl, toss chocolate chips in a little flour to coat (this prevents the chocolate chips from sinking to the bottom when baking), then scatter evenly over pecans.

3. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.

4. Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

(recipe source from Martha Stewart via Emeril) 

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