Chocolate Chip Pecan Pie

Chocolate Chip Pecan Pie is pure comfort food—rich, indulgent, and a little bit nostalgic. This southern pie starts with a buttery, from-scratch crust that literally melts in your mouth. Inside, you’ll find a luscious blend of chopped pecans, melty chocolate chips, and pure maple syrup that gives the pie a wonderful warm and cozy flavor.

There’s something so special about this Chocolate Chip Pecan Pie that makes it a must-make during the cooler months. The combination of sweet chocolate, toasty pecans, sweet vanilla, and maple syrup is a match made in dessert heaven. Whether you serve it warm with a scoop of vanilla ice cream or chilled alongside a cup of coffee, the pie always hits the spot!

If you’re looking for more comforting desserts, try my Apple Cinnamon Blondies with Apple Cider Glaze, Cinnamon Focaccia, and Cinnamon Crunch Banana Bread.

Why We Love This Chocolate Pecan Pie

• Best texture- Gooey and rich, the kind of texture you want in a classic pecan pie.
• Homemade crust- Every pie needs a delicious crust, and this one defintely doesn’t disappoint. It’s made with 100% butter so it’s incredibly flaky and has just the right amount of richness to balance the gooey filling perfectly.
• Maple syrup adds a delicious twist- Brings a deep, warm flavor that pairs beautifully with the butter pecans, and helps elevate this pecan pie.
• Easy to make- No complicated steps or fancy ingredients here. Just mix it up in a bowl and bake. Perfect for when you want something homemade but don’t have hours to spend in the kitchen.
• Made with basic ingredients- You probably have everything you need in your kitchen to make this pie.
• Crowd-pleaser- This pie hits all the right notes—rich, sweet, and a little nutty. It’s guaranteed to be a favorite at family dinner or holiday celebrations.

Key Ingredients

• Butter- I use unsalted butter in this recipe. Cold and cubed for the pie crust to create those flaky layers, and melted into the filling for richness and a smooth, glossy texture. Salted butter can also work, just omit the salt in the dough and filling.
• All-purpose flour- Make sure to spoon and level the flour, see notes below. Can substitute a 1:1 gluten-free flour blend.
• Granulated sugar- Just a hint of sweetness for the dough.
• Salt- Enhances the flavor inside the dough and the filling.
• Ice water- It’s very important that the water used in the pie dough is ice cold.
• Maple syrup- Use pure maple syrup (Grade A). Adds a warm, complex sweetness to the pie.
• Brown sugar- Use light or dark. Light gives a milder sweetness; dark adds a rich, molasses flavor. Use whichever you prefer.
• Light corn syrup- Essential for a smooth, glossy filling that sets well.
• Vanilla bean paste- Adds a deep, aromatic vanilla flavor. You can substitute pure vanilla extract. Use slightly more (about 1 tsp extract per 1/2 tsp paste).
• Chocolate chips- You can use semi-sweet or dark chocolate chips. I don’t recommend milk chocolate chips since it will make the filling overly sweet.
• Eggs- Remove from the refrigerator 2 hours before mixing. Helps bind and set the filling as it bakes.
• Pecans- Chopped and stirred into the filling. Pecan halves are placed on top for a beautiful bakery-style finish.

Easy Butter Crust (Fool Proof)

STEP 1: Cube the butter and chill. Start by cutting the butter into small cubes and place them in the freezer for a few minutes while you get everything else ready.

STEP 2: Combine dry ingredients. Next, add the flour, sugar, and salt directly into the bowl of your stand mixer.

STEP 3: Cut in chilled butter. Then, using the paddle attachment, mix on low speed until the mixture forms coarse crumbs with a few pea-sized pieces of butter.

STEP 4: Add the ice-cold water. Finally, gradually add the ice-cold water, a little at time until the dough starts to come together.

STEP 5: Chill the dough. Gather the dough into a ball, then wrap in plastic wrap, and chill for at least 1-2 hours.

STEP 6: Roll out chilled dough. Once the dough has chilled, transfer it to a lightly floured surface. Then, roll it out into a circle, about 10 inches in diameter, turning it frequently to keep it even. Gently easy it into your pie dish, trim any excess, and crimp the edges for a finished look.

STEP 7: Prick and chill the crust. Using a fork, gently poke a few small holes across the bottom of the pie crust. Then, transfer the prepared crust to the refrigerator and chill for at least 20 minutes while you get started on the filling.

How To Make Maple Pecan Filling

STEP 1: Make the maple pecan filling. Preheat oven to 350℉. Place a baking sheet in the oven while it’s preheating. Then, in a large bowl, combine the eggs, maple syrup, corn syrup, brown sugar, melted butter, vanilla bean paste, and salt, then whisk them together until smooth. Next, fold in the chopped pecans and chocolate chips until everything’s evenly mixed.

STEP 2: Assemble the pie, bake it, and let it cool. Once your filling is ready, pour it into the chilled pie crust. If you’d like, arrange a few additional pecans on top for a beautiful presentation. Then, place your pie on the preheated baking sheet and bake for 40-45 minutes or until it’s set. You’ll know it’s done when the edges are firm but the center still has a slight jiggle. Then, transfer it to a wire rack and let it cool completely before serving.

STEP 3: Cut out the leaves and bake. Using the second piece of pie dough, roll it out on a lightly floured surface. Then, use a maple leaf cookie cutter to cut out shapes. Place the cutouts on a parchment-lined baking sheet and lightly brush them with egg wash. Bake them in the oven until they’re golden and crisp, about 10-12 minutes. Let them cool completely before gently placing them on top of your cooled pie for a festive touch.

Helpful Tips For Success

Make sure your butter is very well chilled. After cutting the butter, I like to place it in the freezer just to make sure it’s extra chilled, especially if your kitchen is warm. Using chilled butter is crucial for texture, as it bakes, the cold butter melts, creating steam and small air pockets that result in that light, crispy, and perfectly flaky crust.

Measure your flour properly. Instead of scooping directly from the bag (which can pack in extra flour), spoon the flour into your measuring cup and then level it off with a flat-edge knife. This guarantees you’re adding the correct amount.

Don’t over-mix the butter into the dough. When cutting in the chilled butter, mix just until you have coarse crumbs with small pea-sized pieces of butter. This is the key to a rich, tender, and beautiful crust.

Use room temperature ingredients for your filling. Using room temperature ingredients helps you achieve a perfectly smooth filling. Let your melted butter cool just barely until warm before adding it in.

Watch for doneness. Your pie is ready when the edges are set but the center still has a slight wiggle. Be careful not to leave it in the oven too long, or the texture can become more like scrambled eggs instead of silky and gooey.

Frequently Asked Questions

Storing and Freezing

This Chocolate Chip Pecan Pie stays fresh in the fridge for up to 4 days. Just cover it well and keep it from drying out. It also freezes nicely, whether you freeze individual slices or the whole pie. Wrap it tightly in plastic wrap and foil, and it’ll keep in the freezer for up to 2 months. When you want to eat it, thaw overnight in the fridge and warm it slightly if you like it gooey.

Flavor Variations

• Add a splash of bourbon to the filling for a warm, boozy twist that pairs perfectly with pecans.
• Stir in a teaspoon of cinnamon or pumpkin spice for a cozy fall vibe.
• Sprinkle flaky sea salt on top before baking to balance the sweetness and add a little crunch.
• Add chopped toffee bits for a sweet, buttery crunch.
• Use dark chocolate chunks instead of chips for a gooier, decadent bite.

More Fall Inspired Dessert Recipes

Baklava Cookies

Apple Crumble Cheesecake

Banana Bread Coffee Cake

No Bake Pumpkin Cheesecake Bars