Dessert · American

Choc Chip Pecan Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 28, 2026

This is a pecan pie with a chocolate upgrade, all gooey maple filling, toasted pecans, and pockets of melted dark chocolate inside a buttery cream cheese crust. It takes a bit of patience (mostly chilling time), but the steps are simple and the payoff is huge. Make it a day ahead and you have dessert sorted for any gathering.

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Choc Chip Pecan Pie

Why you'll love this

  • Classic pecan pie with rich pockets of melted dark chocolate.
  • A tender cream cheese crust that is easy to handle.
  • Makes a crowd-pleasing 12 slices.
  • Better made ahead, so it is perfect for entertaining.

EveryDayMeal recipe

Choc Chip Pecan Pie

Prep
40m
Cook
80m
Total
120m
Serves
12
Level
Medium

Ingredients

  • 300g plain flour
  • 75g butter (for pastry)
  • 100g cream cheese
  • 1 tbsp icing sugar
  • 150g butter (for filling)
  • 200ml maple syrup
  • 250g light brown soft sugar
  • 100g dark brown soft sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 400g pecan nuts
  • 200g dark chocolate chips

Equipment

  • Food processor
  • 23cm deep fluted tart tin
  • Rolling pin
  • Baking parchment and baking beans
  • Saucepan

Instructions

  1. Make the pastry first: tip the flour, the 75g butter, cream cheese, icing sugar and a quarter teaspoon of salt into a food processor. Blend until the mixture looks like fine 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 crumbs start clumping together. Tip onto the counter, knead briefly into a ball, pat into a disc, wrap, and chill at least 20 minutes so the pastry firms up and rolls cleanly.
  3. Heat the oven to 200C/180C fan/gas 6. Let the chilled pastry sit out for 5 minutes to soften slightly, then roll it on a floured surface to about the thickness of a coin.
  4. Line a deep 23cm fluted tart tin with the pastry, pressing it firmly into the corners and up the sides so there are no gaps that could leak. Leave 1cm overhanging and save any scraps for patching later.
  5. Scrunch a sheet of baking parchment (this makes it more pliable), lay it over the pastry, and fill with baking beans. Blind-bake for 15 to 20 minutes until the sides look set.
  6. Lift out the parchment and beans, then return the case to the oven for 5 minutes until golden. Trim the overhang flush with the tin using a small serrated knife, and patch any cracks with reserved scraps so the filling stays put.
  7. Meanwhile, make the filling: weigh the 150g butter, maple syrup, both sugars and a quarter teaspoon of salt into a pan. Heat gently, stirring, until the butter melts and the sugar dissolves into a smooth, glossy syrup. Remove from the heat and cool for 10 minutes so it does not scramble the eggs.
  8. Reduce the oven to 160C/140C fan/gas 3. Beat the eggs in a bowl, then stir in the cooled syrup mixture, vanilla and pecans until evenly combined.
  9. Pour half the filling into the tart case, scatter over half the chocolate chips, then add the rest of the filling and top with the remaining chips. Layering this way keeps chocolate spread throughout.
  10. Bake on the middle shelf for 50 to 55 minutes until the filling is set with just a slight wobble in the center. Cool completely, then chill at least 2 hours so it slices cleanly.

Tips from the kitchen

  • Cool the syrup mixture fully before adding the eggs, or you risk scrambling them and getting a grainy filling.
  • Toast the pecans for 8 minutes before adding for a deeper, nuttier flavor.
  • Chill the finished pie before slicing: it firms up and gives you clean, neat wedges.

Estimated nutrition per serving: 620 cal · 8g protein · 64g carbs · 38g fat

Make it your own

  • Swap dark chocolate chips for milk or white chocolate.
  • Add a tablespoon of bourbon to the filling for a boozy edge.
  • Use walnuts instead of, or alongside, the pecans.

Storing & make-ahead

Keep covered in the fridge for up to 4 days. Serve cold or let slices come to room temperature for 20 minutes. You can make it a full day ahead.

Good to know

Can I make this without a food processor?
Yes. Rub the butter and cream cheese into the flour with your fingertips until crumbly, then bring it together with cold water.
Why is my filling runny?
It likely needs more baking or more chilling time. A slight wobble in the center is fine; it firms up fully once cooled and chilled.
Can I freeze it?
Yes, freeze whole or in slices, well wrapped, for up to 2 months. Thaw overnight in the fridge.
Do I have to blind-bake the crust?
Yes, it keeps the base crisp instead of soggy under the wet filling.

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