Choc Chip Pecan Pie

Story behind the dish

There’s something utterly indulgent about biting into a freshly baked pecan pie bejeweled with dark chocolate chips. This Choc Chip Pecan Pie is a delightful twist on the classic, blending the rich, buttery crunch of toasted pecans with pockets of melty dark chocolate. It’s a showstopper for any special occasion or a cozy weekend treat that feels like a warm hug from the oven. The combination of luscious maple syrup and caramelized sugars makes every bite decadently sweet, balanced by the crunch of the pastry and the gooey, nutty filling.

Ingredients

• 1 1/4 cups (150 g) plain flour
• 1 1/2 oz (45 g) butter
• 3 1/2 oz (100 g) cream cheese
• 1 tablespoon icing sugar
• 5 oz (150 g) butter
• 3/4 cup (200 ml) maple syrup
• 1 cup (220 g) light brown soft sugar
• 3/4 cup (150 g) dark brown soft sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups (400 g) pecan nuts
• 1 cup (6 oz / 170 g) dark chocolate chips

Step-by-step

1. To make the pastry, place the flour, butter, cream cheese, icing sugar, and a pinch (¼ teaspoon) of salt into a food processor. Blend until the mixture resembles breadcrumbs.
2. With the processor running, slowly drizzle in 2-3 teaspoons of cold water until the mixture begins to clump.
3. Tip the crumbs onto a floured surface and knead briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 minutes.
4. Preheat your oven to 400°F (200°C). Remove the chilled pastry from the fridge and let it soften slightly for 5 minutes.
5. Roll out the pastry on a floured surface to about the thickness of a quarter. Line your 9-inch (23 cm) deep, fluted tart tin, pressing into the corners and sides without gaps. Leave about ¼ inch (1 cm) hanging over the edge.
6. Scrunch up some baking parchment and line the pastry. Fill with baking beans or rice and blind bake for 15-20 minutes until the edges are set. Then remove the parchment and beans and bake for an additional 5 minutes to achieve a golden color.
7. Trim any excess pastry with a serrated knife to make it flush with the top of the tart. Patch up cracks with leftover scraps if needed.
8. In a saucepan, weigh the butter, maple syrup, light, and dark brown sugars along with a pinch of salt. Heat until melted, stirring until smooth. Remove from heat and allow to cool for 10 minutes.
9. Lower the oven temperature to 320°F (160°C).
10. Beat the eggs in a bowl, then whisk in the cooled syrup mixture and vanilla extract until well combined. Fold in the pecans.
11. Pour half of the filling into the tart shell, sprinkle over half of the dark chocolate chips, then add the remaining filling and top with the last of the chocolate chips.
12. Bake on the middle rack for 50-55 minutes until the filling is set and slightly puffed.
13. Remove from the oven and let cool completely. For the best flavor and texture, chill the pie for at least 2 hours before slicing and serving.

Chef’s tips & serving ideas

• To enhance the flavor, consider toasting the pecans lightly before adding them to the filling.
• Serve slices warm with a dollop of vanilla ice cream or a drizzle of extra maple syrup for a luxurious finish.

Closing thoughts

Baking this decadent Choc Chip Pecan Pie is an inviting journey into the comforting world of southern-inspired desserts. When you cut into its rich, caramel glow, the crunchy nutty layers and melting chocolate chips create a symphony of textures and flavors. Whether shared with loved ones or savored alone, this pie promises moments of pure bliss that linger long after the last bite.