There are quite a few chocolate pecan recipes but most use cocoa or even espresso coffee for flavor. This recipes uses real chocolate, name chocolate chips. Semi-sweet chocolate adds just enough sugar to bring out the nutty flavor and texture of the pecans. We’ll also be using light brown sugar, which contains molasses. This unique combination of ingredients creates a truly one-of-a-kind dessert.
Although this recipe calls for chocolate chips, you can use any type of chocolate. Baking chocolate, mini chocolate chips, even chopped regular chocolate bars will work as long as you have roughly 1 1/3 cups. I even tried this recipe with white chocolate. It worked perfectly but white chocolate has a much higher percentage of sugar so the sweetness was overbearing. If you decide to use semi-sweet chocolate chips, remember they’re less sweet than white and milk chocolate.
Types of Chocolate
I hate to get into the boring details but the type of chocolate you use for this recipe will dictate how sweet or bitter the pie is. Below is the sugar content for the most common types of chocolate. As the percentage of cacao increases, the amount of sugar decreases.
- white chocolate – 50-65% sugar
- milk chocolate – 45-55% sugar
- bittersweet or semi-sweet – 40-45% sugar
- dark chocolate – 10-30% sugar depending on the % of cacao
- unsweeteened 100% cacao – zero sugar
There are two ways you can prepare this recipe. Some people like to see pecan halves on the top of a pie. Others want the pecans to be chopped into smaller pieces. You’ll notice the recipe calls for chopped pecans as well as pecan halves. If you want the entire pie to be smaller pieces then chop the halves and add them along with the chopped pecans during the appropriate step.
Easy Chocolate Chip Pecan Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 electric hand mixer
- 1 large bowl
- 1 wire whisk
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 1/3 cups chocolate chips any type
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 2/3 cup pecans chopped
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs at room temperature
- 8 Tbsp butter melted and cooled
Top Layer (Optional)
- 2/3 cup pecans halves
Instructions
Preheat The Oven
- Preheat the oven to 375℉.
Prepare The Crust
- The refrigerated crust must sit at room temperature for 15-20 minutes as directed on the box.
- Once the crust is at room temperature arrange it in the pie plate and flute or crimp the edge.
- Place the pie plate in the refrigerator while preparing the filling,
Prepare The Filling
- In large bowl beat the eggs, sugars, and salt at high speed for 2 minutes or until light colored and thick.
- Stir in the flour, vanilla extract, and cooled, melted butter.
- IMPORTANT: If you're not using pecan halves as a topper then add the additional 2/3 cup of pecans now. For the following step you'll be adding all of the chopped pecans.
- Add the chocolate chips and 2/3 cup of chopped pecans. Stir until completely blended.
- Pour the mixture into the pie crust.
- Arrange the pecan halves on top of the filling.
Bake The Pie
- Bake for 30 minutes.
- After 30 minutes loosely cover with aluminum foil and bake for another 15 minutes.
- Pie is done when the crust is golden brown.
Cool
- Allow to sit on wire cooling rack for at least an hour before serving.