Chocolate Chip Pecan Pie with a Gooey Center
This chocolate chip pecan pie takes everything you love about a classic pecan pie and adds soft, melted pockets of chocolate in every bite. The filling sets just enough to slice cleanly but stays irresistibly gooey in the middle.
It’s the kind of dessert you bring to Thanksgiving and watch disappear first. And because it starts with a store-bought crust, you spend your time on the filling, not the dough.
What Makes This Pie So Good
The chocolate chips melt into little pockets of richness that balance the sweetness of the corn syrup. Every forkful has a mix of crunchy pecans, soft chocolate, and sticky caramel-like filling.
It looks like you fussed but honestly didn’t. The filling stirs together in one bowl, and the oven does the rest.
Ingredients
- 1 (9-inch) deep dish pie crust, unbaked: use a deep dish crust so the generous filling doesn’t overflow; a standard crust works in a pinch but you’ll have a little extra filling
- 3 large eggs: at room temperature so they blend smoothly
- 1 cup light corn syrup: light gives the classic clean sweetness; dark corn syrup yields deeper caramel notes
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves: toasting them first adds a nuttier depth, but it’s optional
- 1 cup semi-sweet chocolate chips: a good quality chip stays soft after baking
Variations / Substitutions
- Swap semi-sweet chips for dark chocolate: the pie becomes less sweet with a slightly bitter edge that offsets the goo
- Use dark corn syrup instead of light: the filling takes on a richer, almost molasses-like flavor
- Add a pinch of cinnamon: whisk in 1/2 teaspoon with the eggs for a warm spice note
- Make it dairy-free: use a vegan pie crust and melted coconut oil in place of the butter
- Replace the pecans: walnut halves work, though they have a firmer crunch
If you love the chocolate-pecan pairing, try our Chocolate Pecan Fudge Brownies.
How to Make Chocolate Chip Pecan Pie
Step 1: Par-Bake the Crust
Preheat your oven to 350°F (175°C). Set the pie crust on a rimmed baking sheet. Prick the bottom and sides all over with a fork, then line it with a sheet of parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully lift out the parchment and weights. Return the crust to the oven for another 5 minutes, just until the bottom looks dry and pale golden.
The crust isn’t fully baked yet, but this step keeps it from turning soggy under the rich filling.
Step 2: Mix the Filling
While the crust is baking, whisk the 3 eggs, 1 cup corn syrup, 1/2 cup granulated sugar, 1/4 cup brown sugar, melted butter, vanilla, and salt in a large bowl. Whisk for about 1 minute, until you see no streaks of egg and the mixture looks smooth and glossy. Stir in the 1 1/2 cups pecan halves and 1 cup chocolate chips.
The batter will seem thin, but it thickens in the oven and holds the nuts and chips in place as it bakes.
Step 3: Fill and Bake
Pour the filling into the still-warm par-baked crust. Gently nudge the pecans and chocolate chips into an even layer with a spatula. Slide the pie, still on the baking sheet, into the oven and bake for 50 to 60 minutes. The pie is done when the edges look puffed and the center is set but still jiggles just a little when you give the pan a gentle shake.
If the crust edge browns too fast, loosely tent it with a strip of foil around the 30-minute mark. The center will look soft, but it firms up as the pie cools.
Step 4: Slice and Serve the Pie
Cool the pie completely on a wire rack for at least 2 hours. Cutting into it while it’s still warm will make the filling run, so that waiting time really matters.
Once the pie is fully set, slice it into 8 wedges and lift each piece onto a plate. The chocolate chips will still be soft, and the filling will have that sticky caramel slice you want. Serve each wedge as is, or with a scoop of vanilla ice cream if you feel like an extra treat.
Tips for a Foolproof Pecan Pie
- Use a deep dish pie shell. A standard 9-inch pie dish won’t hold all the filling, so either swap in a smaller pan or scale back the nuts and chips by a third.
- Don’t overbeat the eggs. Whisk just enough to break up the yolks and blend everything. Beating too much air into the filling can cause cracks on top.
- Check doneness with the jiggle test, not a toothpick. A toothpick poked into the center will hit melted chocolate and look wet, but the filling itself should wobble gently, not slosh.
- Toast the pecans for deeper flavor. Spread them on a dry baking sheet and bake at 350°F for 7 to 8 minutes while the oven preheats. Cool them a bit before mixing in.
- Let the pie cool fully, and chill it overnight if you can. The flavor and texture both improve after a night in the fridge, and the slices come out clean.
Bake times by pan size:
| Pie Dish | Bake Time After Filling |
|---|---|
| 9-inch deep dish (used here) | 50 to 60 minutes |
| 9-inch standard (shallow) | 45 to 55 minutes |
| Four 5-inch mini pies | 30 to 35 minutes |
Storing Leftover Pie
- Refrigerate: Cover tightly with foil or plastic wrap and keep in the fridge for up to 4 days. The filling holds its slice cleanly when cold.
- Reheating: To re-crisp the crust, warm individual slices in a 300°F (150°C) oven for 8 to 10 minutes. Skip the microwave, which can make the crust chewy.
- Serve Cold: This pie is genuinely wonderful straight from the fridge. The chocolate chips firm up and the filling tastes like a chewy caramel candy bar.
What to Serve with This Pie
A scoop of vanilla ice cream melts into the warm gooey filling and cuts through the sweetness. A drizzle of bourbon caramel sauce adds a boozy, deep note that makes the pie feel extra festive. And on a holiday table, a dollop of barely sweetened whipped cream is all it needs. A cup of strong black coffee alongside balances the richness and lets the chocolate shine.
Frequently Asked Questions
Can I use milk chocolate chips instead of semi-sweet?
Yes, but the pie will be noticeably sweeter. Milk chocolate melts into a softer, fudgier texture that can overpower the pecan flavor, so taste the chips before you decide.
My filling turned out runny. What went wrong?
The pie was likely underbaked or sliced while still warm. The center should wobble gently, not slosh, when you take it out, and it must cool completely before cutting.
Can I skip the corn syrup?
No, corn syrup is what gives the filling its smooth, non-grainy set. Maple syrup or honey will thin out the texture and change the flavor dramatically.
Why did the pecans sink to the bottom?
Overmixing after stirring in the nuts can break down the suspension. Fold the pecans and chips in gently and pour the filling right away so they stay distributed.
Can I freeze chocolate chip pecan pie?
Yes. Wrap the fully cooled pie tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Chocolate Chip Pecan Pie Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Prick crust with fork, line with parchment and weights, and bake 15 minutes. Remove weights and bake 5 minutes more until dry.
- Whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth. Stir in pecans and chocolate chips.
- Pour filling into warm crust, arrange nuts evenly, and bake 50 to 60 minutes until edges are puffed and center jiggles slightly.
- Cool completely on a wire rack, at least 2 hours, then slice and serve.
Notes
