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+ servings

Chocolate Pecan Pie

Classic pecan pie is made even better with the addition of chocolate chips and substituting corn syrup for maple syrup. The resulting pie is velvety and rich in all the right ways!

Prep Time20 mins
Cook Time40 mins
Resting Time2 hrs
Servings: 1 pie

Ingredients

For the pie crust*:

  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • sticks unsalted butter cold
  • cup vegetable shortening cold
  • ½ cup cold water

For the filling:

  • ¾ cup chopped pecans
  • ¾ cup whole pecans
  • 3 large eggs
  • ½ cup light brown sugar
  • 1 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon butter melted
  • ¼ teaspoon salt
  • ¾ cup semi-sweet chocolate chips

Instructions

For the pie crust*:

  • Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
  • Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disk in plastic wrap. Refrigerate until cold, at least 2 hours. (see * note below for what to do with the second disc of dough).
  • Remove the dough from the refrigerator and let it sit on the counter for 10 minutes to soften up. Preheat oven to 350 degrees.
  • Once dough is ready, roll it out into a disk using a rolling pin. The dough should be 10½ to 11 inches in diameter. Gently fold rolled dough in half and place onto 9-inch pie pan. Unfold the dough so that it is covering the dish completely. Let the dough lay into the dish so that it is not stretched or pulled. Fold over excess edges and press into a smooth or fluted edge, ensuring that the whole outside edge is the same thickness.
  • Line pie shell with a loose piece of aluminum foil. Fill with pie weights or dried beans. Bake in preheated oven for 15 minutes. Remove from oven and remove foil with weights/beans. Continue to bake for another 15 minutes or until the crust just begins to brown. Remove from oven and let cool for 10 minutes. In the meantime, prepare the filling. Keep the oven on.

Assemble the pie:

  • Place pecans on a baking sheet and place in preheated oven to toast for 6-8 minutes or until they start to brown and the aroma begins to fill the roam. Remove from oven and set aside. Keep oven on.
  • Whisk eggs and brown sugar together until smooth. Add maple syrup, vanilla extra, melted butter, and salt. Whisk until smooth. Add chocolate chips and toasted pecans and gently fold together. Pour filling into slightly cooled pie crust.
  • Place pie in preheated oven and bake until the center has set, about 50-60 minutes. Remove from oven and let cool about 3 hours before slicing.

Notes

* This dough recipe makes two crusts. You'll only need one for this tart. The other can be frozen and kept for up to 6 months to be used in another single-crust tart or pie.