Southern Chocolate Chip Pecan Pie

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Southern Chocolate Chip Pecan Pie is the favorite pie on the farm. An essential dessert for Thanksgiving, Christmas, and birthdays.

chocolate-chip-pecan-pie-with-a-red-and-white-towel

Grandma's Pecan Pie

I thought I didn't like pecan pie until I met Grandma D's Pecan Pie at the 1995 Christmas dinner. In that moment I understood the major difference between store-bought and homemade pecan pie.

Pecan Pie is so easy to make, that I'm unsure why people with a working oven and a mixing bowl would ever buy one at a store.

Chocolate chip pecan pie made with a flakey pie crust.

Ingredients for Chocolate Chip Pecan Pie

Easy 3 Ingredient Single Pie Crust -- I like homemade most, but you do you.
Eggs, large -- beat these suckers good before you add anything else to the mixture.
Granulated Sugar -- brings some of the sweetness to the pie.
Kosher Salt -- helps balance the sweetness.
All Purpose Flour -- thickens the filling just a smidge.
Butter, melted -- the original recipe called for margarine, but I just can't do that.
White Corn Syrup -- brings more sweetness and the gooey texture of the filling.
Vanilla Extract -- adds warm flavor to the pie. Use a Tablespoon of bourbon if you prefer.
Pecans, chopped -- Brings the rich crunchiness to this pie. If you have a fantastic friend that sells pecans locally. Use those.
Semi-Sweet Chocolate Chips or Chocolate Chunks -- melt into the filling for a chocolate burst of flavor.
Homemade Whipped Cream Topping -- What isn't better with whipped cream?

See recipe card for quantities.

ingredients needed to make chocolate chip pecan pie.

How to Make Southern Chocolate Chip Pecan Pie

Make the pie crust in a standard 9-inch pie pan and set aside.
Preheat the oven to 370 degrees F.
In a large bowl, beat the eggs very well with a whisk.
Add sugar, salt, and flour. Whisk well.
Add melted butter, corn syrup, and vanilla. Stir with a rubber scraper.
Stir in pecans.
Sprinkle chocolate chips into the bottom of the pie crust. Pour filling on top.
Carefully place in the oven and bake for 10 minutes.
Decrease the oven temperature to 350 degrees F and bake for another 40-45 minutes or until a knife inserted in the center comes out clean. Cover the crust edges with an aluminum foil shield if needed.
Allow the pie to cool completely before cutting, 2 to 3 hours. Refrigerate leftovers for up to 5 days.

Hint: If your pie crust begins to get too dark on the edges, fold a piece of foil into quarters and cut the center circle out to create a pie shield. Place the foil shield on top of the pie to protect the crust.

whisking egg mixture for chocolate chip pecan pie.

adding pecans to the egg mixture for chocolate chip pecan pie.

Storing Southern Chocolate Chip Pecan Pie

If you have leftover pecan pie (invite me over), cover the top with foil or plastic wrap and store it in the fridge for up to 5 days.

Then every time you walk by the fridge take a bite until it's gone.

Top Tip for Southern Chocolate Chip Pecan Pie

Pecan pie is done baking when it is still slightly jiggly in the center, but the edges are set. A knife inserted in the middle will come out clean. You can also test the filling temperature to see that it has reached 200 degrees F.

FAQ

Can Southern Chocolate Chip Pecan Pie be made in advance?

Yes, make it 1 or 2 days in advance, if desired. I like to bring it to room temperature before serving.

Does Pecan Pie need to be refrigerated?

Yes, because of the egg content in the pie, it is to be stored safely in the fridge.

How do I keep pecan pie crust from getting soggy?

Honestly, I don't find my pie crust to be soggy with no extra effort. Do make sure your pie is baked fully. And if you have real worries about a soggy crust, brush the pie crust with a beaten egg before filling.

Is pecan pie supposed to be eaten hot or cold?

Room temperature is my ideal pecan pie temperature. Do not attempt to slice it while it is still hot. And if it's been in the fridge, set it out at room temperature for an hour or so before serving.

Recipe Recap

Please, if you do nothing else this year, try making this chocolate version of Grandma's Pecan Pie.

I have taken some liberties with Grandma D's original recipe and added chocolate chips. Because if this pie was delish before, let me tell you.... a handful of those little chocolate morsels elevates it even higher.

Originally, I made one pie with and one without chocolate chips for the holiday dessert table. But then I would be mad that everyone ate "my" pie first. I didn't want to share, to be honest. So, I got smart and added chocolate chips to every pecan pie. Now, I don't feel as stingy.

This pie is an absolute expectation at our Thanksgiving and Christmas dinners. It is also often selected for the birthday treat. Considering all the dessert options, that's pretty high praise.

P.S. I feel compelled to note that this recipe was given to Grandma D by Lucille Lewis because that fact was important to Grandma D, therefore, it's important to me.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this recipe:

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a slice cut out of the chocolate chip pecan pie and served on a white pie.

Food Safety

Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended

See more guidelines at USDA.gov.