The holidays deserve a little something special, don’t you think? This Chocolate Chip Pecan Pie is something special and also corn syrup free.
I am a believer in a really good dessert. Don’t waste your time on treats that really aren’t your favorite thing. Wait for the “good stuff”, whatever that is for you.
Take pie for example. I’m not a huge pie person. (But I am a chocolate chip cookie person and you should try my favorite chocolate chip cookie recipe.) By this I mean, pie doesn’t tempt me most days of the year. I can walk right on by without thinking twice.
At Thanksgiving, however, my pie meter starts going on off because, well, pie and Thanksgiving are like best friends. And, I do love to bake a homemade pie.
There’s 2 pies I have made for Thanksgiving every year for a long, long time. Apple pie and this Chocolate Chip Pecan Pie.
Long ago, I went on the hunt for a corn syrup free pecan pie. I found one on the internet but now only have a printed copy (it was pre-Pinterest people). Through the years, I’ve made some changes including adding chocolate chips, which has led me to wonder why any pecan pie is made without them.
This Chocolate Chip Pecan Pie has become a family favorite, so much so, that I now have to make 2 to meet the demand. I hope you enjoy making it and of course, eating it. Remember, it is ok to enjoy the Good Stuff. Take your time, make it special, and enjoy every bite.
Chocolate Chip Pecan Pie
Ingredients
- Pie dough for 1 pie (see notes)
- ¾ cup butter melted
- 3 eggs
- 1 ¼ cup brown sugar
- ½ cup sugar
- ¼ cup all purpose flour
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 ½ cups pecans chopped
- 1 ½ cups semi sweet chocolate chips
- ½ cup halved pecans (for decoration)
- aluminum foil
Instructions
- Preheat oven to 350 degrees. Prepare pie dough of choice in pie pan.
- With an electric mixer, whisk eggs on medium speed until foamy (see picture below recipe), about 5 minutes.
- Pour in butter making sure it is just a little warm, not hot. Mix in on medium low speed. Next whisk in sugars and flours on low speed, until combined.
- Whisk in milk and vanilla on low speed.
- Fold in chopped pecans and chocolate chips.
- Pour into prepared pie crust and decorate with halved pecans in desired pattern. Then, cover loosely with aluminum foil. Bake for 30 minutes.
- After 30 minutes, remove foil from the top of the pie. Return to the oven and bake for 30-35 minutes, until top is deep brown (but not burned) and center of pie is set (it does not jiggle).
- Allow to cool completely before serving for the best texture.
Notes
If you are not sure what “foamy” eggs look like, here’s a reference:
Also, creating the “perfect” looking pie crust edge is stressful. Don’t let it be! If you use a fluted pie pan like this one or this one, you can just fold down the crust and mold it along the edge of the pan. Easy peasy!
Now, tell me, how do you feel about pie? Do you make something special for Thanksgiving. Leave a comment and let me know.
For the “good stuff”,
