Thanksgiving always reminds me how much I love pecan pie and this year was no different – except that my sister had bought a chocolate pecan pie so good it made me wonder why I hadn’t made one before. It’s been a good long while since I made any kind of pecan pie (about 5 years, to be exact!) so I was due for a reboot, and a chocolate one at that.
Recipe: Chocolate Chip Pecan Pie (adapted from David Lebovitz’s recipe, yields 1 pie)
3/4 cup brown sugar
2/3 cup Lyle’s Golden Syrup (light corn syrup works too)
1 tsp. vanilla
1/2 tsp. salt
2 tbsp. melted butter
1.5 cups toasted pecans, coarsely chopped
3/4-1 cup really good chocolate chips (I used Guittard semisweet, but use whatever kind you enjoy)
1 pre-made pie shell or homemade pie crust (I used a store-bought crust for this recipe to make life easier, but if you need a homemade pie crust recipe click here)
This recipe is really, really simple – in a big bowl, whisk together all of the ingredients except for the chocolate chips. Pour into the pie shell. Sprinkle the chocolate chips over the top in an even layer. You can move them around with a spoon if you need to. Be sure that the filling doesn’t overflow!
Bake the pie at 350 degrees for 55 minutes. Cool for at least an hour on a wire rack, preferably overnight. This pie cuts the best after being chilled and tastes the best at room temperature. You definitely should not eat this right out of the pan or too warm.
Serve with ice cream or as is. It is chocolatey, nutty, sweet, and has the perfect texture. So, so good.
I really enjoyed the chocolate chips as the star in this pie. There are many recipes out there with the chocolate and butter melted together, but I like seeing the chips and prefer the texture too. Maybe I’ll try this recipe with that method in the future but this is so good, why mess with perfection?