Best Chocolate Chip Pecan Pie Recipes

CHOCOLATE CHIP PECAN PIE

Steps:

• In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. , Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.

CHOCOLATE CHIP KAHLUA® PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
• Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
• Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

CHOCOLATE CHIP PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 45 minutes or until set and golden.

CRANBERRY CHOCOLATE CHIP PECAN PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling., Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.

PECAN CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
• Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
• To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
• Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
• Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.

EMERIL'S PECAN-CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
• Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

PECAN-CHOCOLATE CHIP PIE

Steps:

• Basic Sweet Pie Crust:
• For the Basic Sweet Pie Crust:
• Sift the flour, sugar and salt into a large mixing bowl. Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix.
• Form the dough into 2 disks, and wrap each disk individually in plastic wrap. Refrigerate for at least 1 hour or overnight.
• Roll out and fit into pans and use for pies as desired. Makes 2 (9-inch) pie crusts
• For the pie:
• Roll 1 piece of the pastry out to a thickness of between 1/8 and 1/4-inch and fit into a deep-dish pie pan. Trim the overhang to about 1-inch, then fold pastry overhang inward along the top edge of the pie pan, press, and crimp the top edges decoratively (so that the crust is thicker along the top edge and stands up slightly above the top edge of the pie pan). Place in the refrigerator for at least 30 minutes and up to several hours.
• Preheat the oven to 400 degrees F.
• Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F.
• Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces.
• Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.
• Bake until the filling sets and pastry is nicely browned, usually about 1 hour.
• Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature.

CHOCOLATE CHIP PECAN PIE MUFFINS

Steps:

• Combine pecans, brown sugar, flour and chocolate chips.
• Make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter.
• Add to dry ingredients.
• Stir until moistened.
• Spoon batter into cups, makes 4 large muffins, or 6 smaller muffins.
• Mix topping ingredients together.
• Sprinkle on top of each muffin.
• Bake at 350°F 20-25 minutes.
• Remove from pan immediately.
• Serve warm.

PIE CHOCOLATE CHIP PECAN WITH KAHLUA

Steps:

• See above

CHOCOLATE CHIP BOURBON PECAN PIE

Steps:

• FIT piecrust into 9' deep-dish pie plate according to directions,fold edges under, and crimp. SPRINKLE peacans and chocolate evenly onto the bottom of the piecrust; set aside. COMBINE corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook stirring constantly,3 minutes. Remove from heat. WHISK together eggs and next 4 ingredients. Gradually whisk about 1 fourth hot mixture into egg mixture;add to remaining hot mixture;whisk constantly. Pour into crust and bake at 325 for 55 minutes or until set. Cool on wire rack.

DELICIOUS CHOCOLATE CHIP PECAN PIE WITH BOURBON

Steps:

• Set oven to 375 degrees F (bottom oven rack).
• Place the pie shell into a glass 9-inch pie plate.
• In a medium mixing bowl cream the butter with sugar (about 3-4 minutes).
• Add in eggs, corn syrup, salt, bourbon and vanilla; mix on low speed with an electric mixer until well blended (about 2 minutes).
• Spread the pecans and chocolate chips in the bottom of the unbaked pie shell, then pour the filling over.
• Bake for about 45 minutes, or until set.
• Cool completely, or refrigerate.
• Slice and dollup with whipped cream on the slices.

CHOCOLATE CHIP-PECAN PIE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of 13x9-inch pan. Bake 15 minutes; cool.
• In large bowl, beat eggs, corn syrup, melted butter and vanilla with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust.
• Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows.

CHOCOLATE CHIP PECAN PIE

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit. Place an unbaked pie crust in pie pan and set aside.
• 2. In a large mixing bowl, beat eggs until foamy.
• 3. Gradually add and mix both sugars.
• 4. Stir in flour and melted butter until well mixed.
• 5. Stir in vanilla and bourbon.
• 6. Fold in chocolate chips and pecans.
• 7. Pour into unbaked pie crust.
• 8. Bake on middle rack for 40 minutes until slightly brown and set.
• 9. Remove from oven and let cool. No refrigeration needed.

PECAN-CHOCOLATE CHIP PIE

Steps:

• Heat oven to 350°F.
• Unroll pie crust; sprinkle with half the flour. Turn; sprinkle with remaining flour. Press onto bottom and up side of 9-inch pie plate; flute edge.
• Whisk eggs in medium bowl until blended. Add all remaining ingredients except nuts and chocolate chips; mix well. Stir in nuts and chocolate morsels; pour into crust.
• Bake 50 to 55 min. or until top is slightly puffed, covering loosely with foil after 30 min. Cool completely.

CHOCOLATE CHIP PECAN PIE

Steps:

• In a mixing bowl beat eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell.
• Bake at 350 F for 50-55 minutes or until set. It is important for it to be set *before* you remove it from the oven. It will not set afterward if you haven't baked it long enough. Serve with ice cream if desired.

CHOCOLATE CHIP PECAN PIE

Steps:

• Prepare pie crust according to package directions for filled one crust pie using 9 in. pie pan. Refrigerate remaining crust for later use. Heat oven to 375*F. Sprinkle chocolate chips over bottom of pie crust lined pan; top with pecan halves. In small bowl, combine brown sugar, corn syrup, eggs, and vanilla; beat well. Pour over pecans. Bake at 375 for 25-35 mins or until top is deep golden brown. Cool. Garnish with whipped cream, pecans and melted chocolate chips.

PECAN-CHOCOLATE CHIP PIE

Steps:

• 1.Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips. 2.Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature. Prep Time 5 minutesTotal Time 1 hour, 15 minutes plus coolingYield Serves 8 to 10 .

PECAN CHOCOLATE CHIP PIE

Steps:

• Beat eggs lightly in medium bowl. Add all remaining ingredients except the pie crust; mix until well blended. Pour into pie crust. Bake 50-55 mins. or until top is slightly puffed, covering loosely with foil after 30 minutes to avoid over-browning. Cool completely. Store leftover pie in refrigerator.

CHOCOLATE CHIP PECAN PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit and place unbaked crust (in pie pan) on a cookie sheet and set aside.
• In a large mixing bowl, beat eggs until foamy.
• Gradually add sugars and mix thoroughly.
• Stir in flour and melted butter and mix well.
• Fold in nuts, chocolate chips, vanilla and bourbon.
• Pour into crust and bake on middle rack for 40 minutes, until golden brown and set.
• Remove from oven and let cool for at least 3 hours before serving.
• No refrigeration needed

PECAN-CHOCOLATE CHIP PIE

Steps:

• Melt stick of butter (1/2 cup).
• Mix 1 cup of sugar, 1 cup of Karo syrup, and 4 beaten eggs in mixing bowl. Stir well.
• Add the 1/2 cup melted butter, 1 teaspoon of vanilla, 6 oz. chocolate chips and 1 cup of pecans. Stir well.
• Pour batter into each of the two pie shells creating thin layers. Be careful to divide all of the chocolate chips and nuts evenly. Bake at 350 degrees for 40-45 minutes. Get ready for warm, cookie-like yum! Great with vanilla ice-cream.