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Chocolate Chip Pecan Pie

  • Author: Jenna Braddock, RD
  • Total Time: 1 hour 25 minutes
  • Yield: 1 pie 1x


This easy holiday pecan pie is a perfect blend between traditional pecan pie and Tollhouse pie. It has a gooey center but is a corn syrup free recipe. You might as well make 2 because everyone will love it.


Units Scale
  • Pie dough for 1 pie (see notes)
  • 3/4 cup butter (melted)
  • 3 eggs
  • 1 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup all purpose flour
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/2 cups pecans (chopped)
  • 1 1/2 cups semi sweet chocolate chips
  • 1/2 cup halved pecans (for decoration)
  • aluminum foil


  1. Preheat oven to 350 degrees. Prepare pie dough of choice in pie pan.
  2. With an electric mixer, whisk eggs on medium speed until foamy (see picture below recipe), about 5 minutes.
  3. 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.
  4. Whisk in milk and vanilla on low speed.
  5. Fold in chopped pecans and chocolate chips.
  6. Pour into prepared pie crust and decorate with halved pecans in desired pattern. Then, cover loosely with aluminum foil. Bake for 30 minutes.
  7. After 30 minutes, remove foil from the top of the pie. Return to the oven and bake for 25-35 minutes*, until top is deep brown (but not burned) and center of pie is set (it does not jiggle).
  8. Allow to cool completely before serving for the best texture.


You can easily use refrigerated pie dough or a frozen pie shell. Both work great. My favorite way to make dough is to use the Williams-Sonoma pie crust mix.

*Bake less time to produce a gooey center and bake more time to produce a denser, brownie-like texture.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: American