Pie with Chocolate Chips and Pecans

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Pie with Chocolate Chips and Pecans

Can’t decide what kind of dessert to make? This chocolate pecan pie is the best of both worlds! The holiday-perfect treat will steal the show at your next festive gathering.

Chocolate Chip Pecan Pie Ingredients

You likely already have most of the ingredients you’ll need for this chocolate chip pecan pie recipe. If not, here’s what to add to your grocery list:

· Sugar: This chocolate chip pecan pie starts with 1 ¼ cups white sugar.
· Eggs: Three whole eggs add moisture and help bind the filling together.
· Flour: All-purpose flour thickens the filling.
· Corn syrup: You can use light or dark corn syrup — or a blend of both.
· Butter: Melted butter lends richness and moisture.
· Salt: A pinch of salt enhances the other flavors.
· Lemon juice: A splash of lemon juice adds a bit of brightness.
· Chocolate chips: This recipe calls for semisweet chocolate chips. You can also use milk or dark chocolate chips.
· Pecans: Of course, you’ll need pecans for this chocolate chip pecan pie! Use chopped or halved nuts.
· Pie crust: Use a store-bought pastry crust or try our top-rated Butter Flaky Crust recipe.

How to Make Chocolate Chip Pecan Pie

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this decadent chocolate chip pecan pie:

1. Make the filling: Beat the eggs until fluffy. Add the sugar, flour, corn syrup, melted butter, salt, and lemon juice. Stir in the pecans and chocolate.
2. Bake the pie: Pour the filling into the unbaked pie crust. Bake until the crust is golden and the filling is set.
  Cream Cheese Frosting (Basic)

How to Store Chocolate Chip Pecan Pie

Loosely wrap your (completely cooled) chocolate chip pecan pie, then store it in the fridge for up to four days.

Learn more: Does Pecan Pie Need To Be Refrigerated?

Can You Freeze Chocolate Chip Pecan Pie?

Yes, you can freeze chocolate chip pecan pie. If you plan to freeze the pie, it’s best to bake it in a foil pan. Allow it to cool completely, then wrap it tightly in storage wrap. Wrap it again in a layer of aluminum foil. Freeze for up to two months.

Allrecipes Community Tips and Praise

“Great recipe,” raves Joanna. “I used a tablespoon of bourbon instead of lemon juice and it was amazing!”

“This is a great pie,” according to KATERINAJB. “VERY, VERY rich though — it needs vanilla ice cream or quite a bit of whipped cream to cut the chocolatey goodness a little. I’ll definitely make it again.”

“Easy, quick, and delicious,” says Seattle Siren. “What more can I say? I put pecans on the top for decoration.”

Editorial contributions by Corey Williams

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