Dessert · American

Choc Chip Pecan Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 29, 2026

This is the pecan pie of your dreams: a buttery cream cheese crust filled with a gooey maple and brown sugar center, loaded with toasty pecans and pockets of melted dark chocolate. It takes a little patience, but every step is simple, and the payoff is a showstopper dessert. Serve it slightly chilled with a scoop of vanilla ice cream.

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Choc Chip Pecan Pie

Why you'll love this

  • A rich, gooey pecan filling with melty pockets of dark chocolate in every bite.
  • The cream cheese crust is tender, buttery, and far more forgiving than standard pie dough.
  • It's a make-ahead winner that actually needs to chill, so you can bake it the day before.
  • Impressive enough for the holidays but built from pantry staples.

EveryDayMeal recipe

Choc Chip Pecan Pie

Prep
40m
Cook
80m
Total
180m
Serves
12
Level
Medium

Ingredients

  • 2 1/2 cups all-purpose flour
  • 5 tablespoons cold butter, cubed (for crust)
  • 3 1/2 ounces cream cheese
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon (divided) salt
  • 10 tablespoons butter (for filling)
  • 3/4 cup plus 1 tablespoon maple syrup
  • 1 1/4 cups light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (about 14 ounces) pecan halves
  • 1 1/4 cups dark chocolate chips

Equipment

  • Food processor
  • Deep 9-inch fluted tart pan
  • Rolling pin
  • Parchment paper and pie weights or dried beans
  • Medium saucepan
  • Small serrated knife

Instructions

  1. Make the crust: add the flour, cold cubed butter, cream cheese, powdered sugar, and 1/4 teaspoon of the salt to a food processor. Pulse until the mixture looks like coarse breadcrumbs, which means the fat is evenly cut in.
  2. With the blade running, drizzle in 2 to 3 teaspoons of cold water until the dough just begins to clump. Turn it out onto the counter, knead it briefly into a ball, then pat it into a disc. Wrap in plastic and chill at least 20 minutes so it firms up and rolls out cleanly.
  3. Heat your oven to 400 degrees F. Let the dough sit at room temperature for 5 minutes to soften slightly, then roll it out on a floured surface to about 1/8 inch thick.
  4. Line a deep 9-inch fluted tart pan with the dough, pressing it snugly into the corners and up the sides with no gaps. Leave about 1/2 inch of overhang and save the scraps for patching. Line the crust with crumpled parchment (crumpling makes it easier to fit) and fill with pie weights or dried beans.
  5. Blind-bake for 15 to 20 minutes until the sides are set, then remove the parchment and weights and bake 5 minutes more until golden. Trim the edges flush with the pan using a small serrated knife, and patch any cracks with the reserved scraps so the filling can't leak.
  6. Meanwhile, make the filling. Combine the butter, maple syrup, both brown sugars, and the remaining 1/4 teaspoon salt in a saucepan. Heat gently, stirring, until the butter melts and the sugar dissolves into a smooth glossy syrup. Remove from the heat and cool 10 minutes so it won't scramble the eggs.
  7. Reduce the oven to 325 degrees F. Beat the eggs in a large bowl, then stir in the cooled syrup mixture, vanilla, and pecans until everything is well coated.
  8. Pour half the filling into the crust and scatter over half the chocolate chips. Add the remaining filling and the rest of the chips. Layering keeps the chocolate from sinking all to the bottom.
  9. Bake on the middle rack for 50 to 55 minutes until the filling is set with just a slight jiggle in the center. Cool completely, then chill at least 2 hours before slicing for clean, firm wedges.

Tips from the kitchen

  • Make sure your syrup mixture has cooled for a full 10 minutes before adding the eggs, or you'll end up with scrambled bits in the filling.
  • Toast the pecans in a dry skillet or 350 degree F oven for a few minutes first if you want a deeper, nuttier flavor.
  • A slight jiggle in the center is perfect at the end of baking. It will finish setting as it chills, so don't overbake or the filling turns dry.

Estimated nutrition per serving: 610 cal · 8g protein · 62g carbs · 39g fat

Make it your own

  • Swap the dark chocolate chips for semisweet or chopped chocolate chunks for a milder sweetness.
  • Add 1/2 teaspoon of bourbon or a pinch of cinnamon to the filling for a warm, boozy note.
  • Use walnuts in place of some of the pecans if that's what you have on hand.

Storing & make-ahead

Store the pie covered in the fridge for up to 4 days. Serve chilled or let slices come to room temperature for about 20 minutes. You can bake it a full day ahead, which actually improves the texture. It also freezes well wrapped tightly for up to 2 months.

Good to know

Can I use a store-bought crust?
Yes. A refrigerated pie crust works fine if you're short on time, though the homemade cream cheese crust is worth it for its tender texture.
How do I know when the pie is done?
The edges should be set and the center should have just a slight wobble when you nudge the pan. It firms up completely as it chills.
Why did my filling leak out?
Usually a crack in the crust is the culprit. Patch any gaps with reserved dough scraps before adding the filling, and make sure the pastry is pressed snugly against the pan.
Do I have to chill it before serving?
Yes, at least 2 hours. Slicing warm gives you a runny, messy filling. Chilling lets it set into clean, sliceable wedges.

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