A decadent pie recipe that's packed with chocolate chips and pecans with a texture somewhere between pecan pie and warm chocolate chip cookies.
I can never decide if I like chocolate chip cookies best when they're fresh out of the oven and still warm and the chocolate is melty and gooey or if I like them better the next day when you can feel the texture of the chocolate chips.
The best thing about this recipe is that is makes TWO PIES so I can serve one when it's still warm then have the other the next day.
And on top of all that, it has verrrrry strong pecan pie vibes.
Serve this warm with a scoop of vanilla ice cream or at room temperature with a big ol’ glass of milk!
Chocolate Chip Pecan Pie
Ingredients
- 2 regular 9-inch pie shells (not deep dish)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup corn syrup (I use dark but it doesn't matter)
- 3/4 cup butter (1 1/2 sticks), softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all purpose flour
- 1 12-oz. package semisweet chocolate chips (about 2 cups)
- 1 1/2 cups chopped pecans or walnuts
Instructions
- Preheat oven to 325 degrees.
- Cream together eggs, sugars, corn syrup, butter, vanilla and salt with an electric mixer until smooth.
- Add flour and continue mixing until well combined.
- Stir in chocolate chips and nuts.
- Pour batter evenly into pie shells then bake at 325 degrees for 45 minutes or until a knife inserted halfway between edge and center comes out clean (it’s OK if the center is still slightly jiggly).
- Allow to cool at least 30 minutes before serving. Serve warm or room temperature.
Boy does that ever sound good! How can it get any better -- a chocolate chip cookie with pecan pie. Sort of a sophisticated cookie pie. Thank you for the recipe I'll be sure to pin it and then do it.
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