Chocolate Chip Pecan Pie with Sea Salt
This brand-new Chocolate Pecan Pie recipe builds on the classic pecan pie that shows up on tables all over the place this time of year…
- Prep
- 30 mins
- Cook
- 50 mins
- Total
- 1 hr 20 mins
- Makes
- 10 servings
This new Easy Chocolate Pecan Pie is based on the classic pecan pie that shows up on tables around this time of year! It adds chocolate chips and a sprinkle of flaky sea salt on top. The rich, chocolatey, gooey filling bakes in a homemade buttery, flaky crust, so it is sure to be a hit.
Homemade Pie Crusts
- While mixing the pie dough, you can use a knife to clear out the pastry blender if it gets clogged.
- If arthritis makes hand work difficult, as it does for me, you can use a food processor to mix the pie dough. You may need a little less water when adding it to the food processor.
- If you plan to use the pie dough within a day or two, wrap each disc tightly in two layers of plastic wrap and keep them in the coldest part of the refrigerator.
- If you want to keep the discs on hand for whenever, wrap each one tightly in two layers of plastic wrap, place them in a freezer bag, and move them to the freezer.
- After you prepare the crusts in the pie plates (rolling, trimming, and crimping the edges), I strongly recommend chilling them in the freezer for a good 30 minutes before adding the chocolate pecan filling. This keeps the fats in the crust very cold, so the crust holds its shape and edges better as it bakes.
- If making pie crust by hand is not your thing, store-bought refrigerated pie dough works well. It usually comes in a pack of 2 and is in the dairy aisle with the prepared cookie dough, yogurt, butter, and so on.
Chocolate Pecan Pie Filling
- For the filling I used a mix of chopped and halved pecans. I also used more of the pecan halves on top.
Assembling and Baking the Chocolate Pecan Pies
- This recipe makes 2, 9″ pies. Any pie plate will work, whether metal, glass, or ceramic.
- The suggested baking temperature and time is 350ºF for 45-50 minutes. My pies baked well for the full 50 minutes.
- After the pies have baked for 15 minutes, carefully place a silicone pie crust shield over the edges of the crust (or use strips of aluminum foil) so the crust does not overbake.
- The center of the pies should still look a little jiggly, and they will puff up while baking but settle as they cool.
Favorite Pie Making Tools
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Chocolate Chip Pecan Pie with Sea Salt
This Easy Chocolate Pecan Pie is a must-have staple for this time of year! It is SO easy to make and perfect for fall parties! To make it even simpler, as I did, you can buy refrigerated pie crust! * Please note this recipe makes two (2) chocolate pecan pies. To make one, you can halve the recipe.
- Prep
- 30 mins
- Cook
- 50 mins
- Total
- 1 hr 20 mins
- Makes
- 10 servings
Ingredients
homemade pie crust (makes 2, 9 inch pie crusts)
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4-6 tbsp Ice Cold Water
chocolate pecan pie
- 4 Large Eggs, room temperature
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 tbsp All-Purpose Flour
- 1/2 cup Unsalted Butter, melted
- 1 cup Light Corn Syrup
- 1 tsp Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 1/2 cups Pecans, coarsely broken or halved
- Sea Salt Flakes, for sprinkling over top of the pies (optional)
Method
- You can skip part 1 if you buy store-bought refrigerated pie crusts.
- In a large mixing bowl, use a pastry blender (or two forks) to cut together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pieces about the size of peas. A few larger pea-size bits are fine too!
- Add 1 tablespoon of the ice cold water and work it into the dough with a spatula or your hands. Keep adding ice cold water, 1 tablespoon at a time, until the dough holds together and is no longer crumbly. If any crumbs remain, add the tiniest bit more cold water so they blend in.
- Form the dough into a ball, set it on a lightly floured, clean surface, and cut it in half with a pastry cutter. Pat each half into a disc 1″ to 1 1/2″ thick, wrap each one tightly in two layers of plastic wrap, and chill them in the coldest part of your refrigerator (usually the back) for at least 1 hour.
- Roll out the first disc on a clean, lightly floured surface until it is about 11-12 inches across.
- Fit it into the 9 inch pie plate, trim the edges so about 1/2 inch hangs over, fold that under, and crimp the edges in any style you like.
- Set the pie plate with the dough in the freezer (preferred) or the refrigerator for 30 minutes so the crust can chill.
- Repeat steps 1-3 for the 2nd pie crust.
- In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, all-purpose flour, melted unsalted butter, light corn syrup, and vanilla extract until well combined.
- Use a spatula to fold in the semi-sweet chocolate chips and the chopped or halved pecans.
- Set the oven rack to the 2nd level mark (just above center) and preheat the oven to 350ºF.
- Take the chilled crusts out of the freezer (or refrigerator), then divide the filling evenly between the 2 pie crusts. Sprinkle the tops with sea salt flakes, if you like.
- Set the pies side by side in the oven and bake for 45-50 minutes at 350ºF. After the pies have baked for 15 minutes, carefully place a silicone pie crust shield over the crust edges (or use strips of aluminum foil) so the crust does not overbake.
- When they are done, take the pies out of the oven. The centers should still look a little jiggly, and the pies will be puffed up but will deflate as they cool.
- Let the pies cool on wire racks for at least 2-3 hours before serving. Or, after they cool, you can chill them in the fridge before serving.
- Cover the pies and keep them in the refrigerator for up to 3-4 days.
Baker’s notes
- Adapted from the A Taste of Bedminster Elementary cookbook
