Choc Chip Pecan Pie
Choc Chip Pecan Pie is a classic United States dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Plain Flour, Butter, Cream Cheese, Icing Sugar, Butter, Maple Syrup, Light Brown Soft Sugar, Dark Brown Soft Sugar, Eggs, Vanilla Extract, Pecan Nuts and Dark Chocolate Chips, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic United States cooking, be sure to also explore our recipe for Banana Pancakes.
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Ingredients
- Plain Flour300g
- Butter75g
- Cream Cheese100g
- Icing Sugar1 tbls
- Butter150g
- Maple Syrup200ml
- Light Brown Soft Sugar250g
- Dark Brown Soft Sugar100g
- Eggs4
- Vanilla Extract1 tsp
- Pecan Nuts400g
- Dark Chocolate Chips200g
Step-by-Step Instructions
25 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
First, make the pastry.
Tip the ingredients into a food processor with 1 /4 tsp salt.
Blend until the mixture resembles breadcrumbs.
Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together.
Tip onto a work surface and bring together, kneading briefly into a ball.
Pat into a disc, wrap in cling film, and chill for at least 20 mins.
Heat oven to 200C/180C fan/gas 6.
Remove the pastry from the fridge and leave at room temperature for 5 mins to soften.
Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin.
Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep.
Press the pastry into the corners and up the sides, making sure there are no gaps.
Leave 1cm pastry overhanging (save some of the pastry scraps for later).
Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans.
Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown.
Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this.
If there are any cracks, patch them up with the pastry scraps.
Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt.
Heat until the butter has melted and the sugar dissolved, stirring until smooth.
Remove from the heat and cool for 10 mins.
Reduce oven to 160C/140C fan/gas 3.
Beat the eggs in a bowl.
Add the syrup mixture, vanilla and pecans, and mix until well combined.
Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips.
Bake on the middle shelf for 50-55 mins until set.
Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Choc Chip Pecan Pie carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.
Chef Technique Tips
Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.
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