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Choc Chip Pecan Pie Recipe: Easy Holiday Dessert

ByLumina Liu August 11, 2025

It was 2019, and I had volunteered—no, insisted—on making dessert for my in-laws’ family gathering.

You know that feeling when you bite off more than you can chew, but your pride won’t let you admit it?

That was me, standing in my kitchen at 11 PM the night before Thanksgiving, staring at a soggy-bottomed pumpkin pie that looked like it had been through a blender.

My husband found me there, flour in my hair, near tears, muttering something about “never cooking again” and “ordering from the grocery store bakery like a normal person.”

That’s when he suggested I try his grandmother’s Choc Chip Pecan Pie recipe—a dessert I’d never heard of but that apparently had legendary status in his family.

“It’s foolproof,” he said, which every cook knows is basically asking the universe to prove you wrong.

But desperate times called for desperate measures, and frankly, I had already used up my daily allotment of dramatic sighs.

So at midnight, armed with nothing but stubborn determination and way too much caffeine, I started over.

What emerged from my oven five hours later wasn’t just a pie—it was a revelation.

Rich, gooey, studded with chocolate chips and crowned with perfectly toasted pecans, it was everything a holiday dessert should be: indulgent, impressive, and surprisingly forgiving to a frazzled home cook who definitely should have gone to bed hours earlier.

The Ultimate Choc Chip Pecan Pie Recipe That Saves Every Holiday

Now, you might be wondering what exactly a Choc Chip Pecan Pie is, because let’s be honest, it sounds like someone couldn’t decide between chocolate chip cookies and pecan pie and just threw them together.

And you’d be absolutely right—that’s exactly what this glorious dessert is.

Think of it as pecan pie’s fun-loving cousin who studied abroad and came back with some amazing new ideas.

The genius of this Choc Chip Pecan Pie recipe lies in its perfect balance.

Traditional pecan pie can sometimes feel overwhelming—all that corn syrup sweetness hitting you like a sugar freight train.

But when you add chocolate chips to the mix, something magical happens.

The chocolate provides little pockets of rich, slightly bitter contrast that cut through the sweetness, while the pecans bring their nutty, buttery depth to every bite.

It’s like having three desserts in one, except none of them are fighting for attention—they’re all working together in perfect harmony.

This particular version uses maple syrup alongside the traditional corn syrup (though the recipe calls it “syrup,” I’m assuming golden syrup or light corn syrup), which adds another layer of complexity.

The maple brings a subtle caramel note that makes the whole thing taste more sophisticated than your average diner pie.

And the cream cheese in the pastry?

That’s the secret weapon that makes the crust impossibly tender and rich.

Creating Your Choc Chip Pecan Pie Masterpiece

Before we dive into the nitty-gritty of this Choc Chip Pecan Pie recipe, let me say this: if you’ve never made pastry from scratch, don’t let that scare you off.

Yes, it requires a little finesse, but it’s more forgiving than you think.

The worst thing that can happen is you end up with a slightly rustic-looking crust that tastes absolutely delicious—and honestly, rustic is just a fancy way of saying “homemade with love.”

The Foundation: Making Pastry That Won’t Let You Down

Start with your pastry because it needs time to chill, and frankly, so do you after making it.

In your food processor, combine 300g plain flour, 75g butter (cold and cubed), 100g cream cheese (also cold), 1 tablespoon icing sugar, and 1/4 teaspoon salt.

The cream cheese is what makes this pastry special—it adds richness and helps create that tender, almost shortbread-like texture that can handle the weight of all that filling without getting soggy.

Pulse the mixture until it looks like breadcrumbs.

Here’s where patience pays off: while the processor is running, drizzle in 2-3 teaspoons of cold water through the feed tube.

You’ll know it’s ready when the mixture starts to clump together—it should look like it wants to become dough but isn’t quite there yet.

Don’t over-process; you want to see little bits of butter and cream cheese throughout.

Turn this shaggy mixture onto your work surface and gently knead it just until it comes together.

I cannot stress this enough: gentle is the key word here.

You’re not making bread; you’re coaxing the ingredients into friendship.

Pat it into a disc, wrap it in plastic wrap, and let it chill in the fridge for at least 20 minutes.

This rest time allows the flour to hydrate and the fats to firm up, making the dough much easier to roll.

Rolling and Blind-Baking: The Make-or-Break Moment

While your oven heats to 200C (180C fan/gas 6), take your pastry out of the fridge and let it sit at room temperature for about 5 minutes.

This brief warming period makes it pliable enough to roll without cracking, but not so soft that it becomes a sticky mess.

On a floured surface, roll your pastry to the thickness of a £1 coin—that’s about 3mm for those of us who think in metric.

I always roll from the center outward, giving the dough a quarter turn every few rolls to keep it circular.

If it starts to crack at the edges, don’t panic; just pinch it back together and keep going.

Line your 23cm deep, fluted tin (about 3cm deep) with the pastry, pressing it gently into the corners and up the sides.

Leave about 1cm overhanging—this extra bit is insurance against shrinkage during baking.

Save any scraps for later repairs.

Now comes the blind-baking, which is just a fancy term for pre-baking your crust.

Line the pastry with baking parchment (scrunch it up first to make it more pliable—this little trick helps it conform to the pastry better) and fill with baking beans or pie weights.

Bake for 15-20 minutes until the sides are set, then remove the parchment and beans and return to the oven for another 5 minutes until golden brown.

Trim the overhanging pastry flush with the rim using a small serrated knife—it cuts cleanly without dragging.

The Filling: Where the Magic Happens

While your crust is baking, prepare the star of this Choc Chip Pecan Pie recipe: the filling.

In a saucepan, combine 150g butter, 200ml maple syrup, 250g light brown soft sugar, 100g dark brown soft sugar, and 1/4 teaspoon salt.

The combination of both light and dark brown sugars gives you complexity—the light brown provides sweetness, while the dark brown adds molasses depth.

Heat this mixture gently, stirring until the butter melts and the sugars dissolve completely.

You’re not looking to boil anything here; just warm it enough to create a smooth, unified mixture.

Remove from heat and let it cool for 10 minutes—this cooling period is crucial because if the mixture is too hot when you add the eggs, you’ll end up with scrambled eggs in your pie filling, which is nobody’s idea of a good time.

Reduce your oven temperature to 160C (140C fan/gas 3).

In a bowl, beat 4 eggs until well combined.

Gradually whisk in the cooled syrup mixture along with 1 teaspoon vanilla extract.

Add 400g pecan nuts—I like to use a mix of halves and pieces for varied texture—and stir until everything is well combined.

Assembly and Baking: The Final Act

Here’s where this Choc Chip Pecan Pie recipe gets really fun.

Pour half of your filling mixture into the pre-baked tart case, then scatter over half of your 200g dark chocolate chips.

Pour in the remaining filling and top with the rest of the chocolate chips.

This layering technique ensures you get chocolate in every bite, rather than having it all sink to the bottom or float to the top.

Bake on the middle shelf for 50-55 minutes, until the filling is set but still has a slight wobble in the center when you gently shake the pan.

The top should be golden brown and the filling should have puffed slightly.

Don’t worry if it looks a bit loose—it will continue to set as it cools.

Pro Tips and Variations for Choc Chip Pecan Pie Success

After making this Choc Chip Pecan Pie recipe more times than I care to admit (okay, it’s been at least a dozen), I’ve learned a few tricks that make the difference between good and absolutely spectacular.

Essential Tips for Perfect Results

Tip 1: Toast Your Pecans FirstWhile the recipe doesn’t call for it, I always toast my pecans in a dry skillet for 3-4 minutes before adding them to the filling.

This extra step intensifies their nutty flavor and adds a subtle crunch that elevates the entire pie.

Just watch them carefully—pecans go from perfectly toasted to burnt in about 30 seconds.

Tip 2: Quality Chocolate Makes a DifferenceNot all chocolate chips are created equal.

I prefer using good-quality dark chocolate chips (around 60-70% cocoa) rather than the super-sweet milk chocolate variety.

The slight bitterness plays beautifully against the sweet filling.

If you only have chocolate bars, chop them into irregular chunks—the varied sizes create interesting texture contrasts.

Tip 3: Don’t Skip the Cooling TimeI know it’s tempting to cut into this beauty while it’s still warm, but resist the urge.

The filling needs at least 2 hours to set properly, and overnight is even better.

A properly set Choc Chip Pecan Pie should slice cleanly without the filling oozing everywhere.

Tip 4: Protect Your Crust EdgesIf your crust edges start browning too quickly during baking, tent them with strips of aluminum foil.

This prevents burning while allowing the filling to finish cooking.

Tip 5: Room Temperature Ingredients Work BetterExcept for the pastry ingredients (which should be cold), try to have your filling ingredients at room temperature.

This helps everything combine more easily and creates a smoother filling.

Creative Variations to Try

Bourbon Pecan Chocolate Chip PieAdd 2 tablespoons of bourbon to the filling mixture for a sophisticated twist.

The alcohol cooks off, leaving behind a warm, complex flavor that pairs beautifully with both chocolate and pecans.

Salted Caramel VersionSwap out 50ml of the maple syrup for salted caramel sauce, and sprinkle flaky sea salt on top before baking.

The salt enhances all the other flavors and adds a gourmet touch.

Mixed Nut MedleyReplace half the pecans with roughly chopped walnuts or hazelnuts for a more complex nutty profile.

Each nut brings its own character to the party.

Mini Choc Chip Pecan PiesDivide the pastry and filling among 12 individual tart tins for elegant single-serving portions.

Reduce baking time to 25-30 minutes and watch them carefully.

What to Expect (And Why This Recipe Works)

Let’s be real about what you’re getting into with this Choc Chip Pecan Pie recipe.

This isn’t a light, delicate dessert—it’s rich, indulgent, and unapologetically decadent.

One slice will satisfy even the most demanding sweet tooth, and honestly, that’s exactly as it should be.

This is holiday-level dessert, the kind that makes people lean back in their chairs and declare they couldn’t eat another bite (before quietly asking if there are any leftovers).

The texture is what makes this pie special.

You get the buttery, tender crust giving way to a filling that’s simultaneously gooey and structured.

The pecans provide earthy crunch, while the chocolate chips offer little bursts of creamy richness.

It’s like eating a really sophisticated candy bar in pie form.

Don’t expect perfection on your first try—mine certainly wasn’t perfect.

The first time I made it, I was so nervous about overcooking that I underbaked it slightly, and we ended up eating it with spoons because it was too soft to slice.

Was it still delicious?

Absolutely.

Did we care that it wasn’t Instagram-perfect?

Not even a little bit.

This Choc Chip Pecan Pie recipe is forgiving in the best possible way.

Even if your pastry isn’t perfectly even or your filling wobbles a bit too much, you’re still going to end up with something that tastes absolutely incredible.

And isn’t that really what matters?

Sure, we all want our food to look beautiful, but at the end of the day, what we remember is how it made us feel—and this pie makes people feel very, very happy.

Store any leftovers (if there are any) covered in the refrigerator for up to 5 days.

It’s actually quite good cold the next morning with coffee, though I didn’t tell you that.