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The holidays deserve a little something special, don't you think? This Chocolate Chip Pecan Pie is something special and also corn syrup free.
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Chocolate Chip Pecan Pie

This easy holiday pecan pie is a twist on traditional and has no corn syrup. You might as well make 2 because everyone will love it.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 1 pie
Author: Jenna Braddock, RD


  • 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


  • 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.


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.