Dessert · American

Choc Chip Pecan Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 29, 2026

This is a pecan pie with a little extra magic: pockets of melty dark chocolate tucked into the gooey maple filling. The buttery cream cheese crust bakes up tender and flaky, and while it takes a bit of time, most of it is hands-off. Perfect for holidays or any time you want a showstopper dessert.

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Choc Chip Pecan Pie

Why you'll love this

  • Gooey maple pecan filling loaded with melty dark chocolate.
  • The cream cheese crust is extra tender and forgiving to work with.
  • Make it a day ahead and it slices like a dream.
  • Feeds a crowd and looks impressive with almost no fuss at the end.

EveryDayMeal recipe

Choc Chip Pecan Pie

Prep
40m
Cook
75m
Total
235m
Serves
12
Level
Medium

Ingredients

  • 2 1/2 cups all-purpose flour
  • 5 tablespoons cold butter, cubed (for crust)
  • 1/2 cup (about 3.5 oz) cream cheese
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon (divided) salt
  • 2 to 3 teaspoons cold water
  • 1 1/3 sticks (about 2/3 cup) 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
  • about 4 cups (14 oz) pecan halves
  • 1 1/4 cups (7 oz) dark chocolate chips

Equipment

  • Food processor
  • Deep 9-inch fluted tart pan
  • Saucepan
  • Rolling pin
  • Parchment paper and pie weights
  • Mixing bowls

Instructions

  1. Make the pastry: add the flour, cold 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 cold water until the dough just starts to clump. Turn it out, knead briefly into a ball, pat into a disc, wrap, and chill at least 20 minutes so it firms up and rolls out cleanly.
  3. Heat the oven to 400 degrees F. Let the dough sit at room temperature for 5 minutes to soften slightly, then roll on a floured surface into a circle about 1/8 inch thick.
  4. Line a deep 9-inch fluted tart pan with the pastry, pressing it firmly into the corners and up the sides with no gaps. Leave about 1/2 inch overhang and save any scraps for patching.
  5. Line the crust with scrunched-up parchment (it molds to the shape better) and fill with pie weights or dried beans. Blind-bake 15 to 20 minutes until the sides are set, then remove the parchment and weights and bake 5 more minutes until golden.
  6. Trim the pastry flush with the top of the pan using a small serrated knife, and patch any cracks with the reserved scraps so the filling can't leak. Reduce the oven to 325 degrees F.
  7. Make the filling: combine the butter, maple syrup, both brown sugars, and the remaining 1/4 teaspoon salt in a saucepan. Heat, stirring, until the butter melts and the sugar dissolves into a smooth syrup, then remove from heat and cool 10 minutes so the eggs won't scramble.
  8. Beat the eggs in a bowl, then stir in the cooled syrup mixture, vanilla, and pecans until fully combined.
  9. Pour half the filling into the crust, scatter over half the chocolate chips, then add the rest of the filling and top with the remaining chips so chocolate is spread throughout.
  10. Bake on the middle rack 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 before slicing for clean, neat pieces.

Tips from the kitchen

  • Chilling the baked pie for at least 2 hours (or overnight) is key for clean slices; a warm pie will ooze.
  • Toast the pecans on a dry baking sheet for a few minutes first to deepen their flavor.
  • If the crust edges brown too fast during baking, tent them loosely with foil.

Estimated nutrition per serving: 620 cal · 8g protein · 62g carbs · 40g fat

Make it your own

  • Swap dark chocolate chips for milk or semisweet if you prefer a sweeter bite.
  • Use half walnuts and half pecans for a different texture.
  • Add a splash of bourbon to the filling for a grown-up twist.

Storing & make-ahead

Store covered in the fridge up to 4 days. Serve chilled or let slices sit at room temperature for 15 minutes. Freeze whole or in slices, wrapped well, up to 2 months and thaw overnight in the fridge.

Good to know

How do I know when the pie is done?
The filling should be set around the edges with a slight jiggle in the center. It firms up more as it cools and chills.
Can I use a store-bought crust?
Yes. A deep 9-inch prepared crust works fine; blind-bake it first so the bottom doesn't turn soggy.
Why did my filling leak?
Usually a crack in the crust. Patch any gaps with dough scraps before adding the filling.
Can I make this ahead?
Absolutely. It's actually better the next day, so bake it a day before serving and keep it chilled.

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