This is my go-to pie recipe, because it meets the same criteria as my other “go-to” recipes:

  • easy and quick to make.
  • beautiful to present.
  • delicious to eat.

I have prepared this pie as a wonderful ending to a holiday meal, a unique entry in a church pie auction, and as homemade dessert for weeknight company.

The addition of chocolate to a simple pecan pie recipe is brilliant.

I found this pie recipe years ago on a package of chocolate baking chunks.  But I always make it with semi-sweet chocolate chips because they are a staple in my kitchen pantry.  This pie prepares well in a ready store bought frozen pie crust.  But I actually prefer using the rolled, refrigerated pie crust that I put into my own pie dish or tin and folding the edges over by hand, intentionally allowing imprecision.   I like the homemade, rustic appearance of this method rather than a perfect/store-bought presentation.



  • 1 unbaked 9″ frozen pie shell OR 1 rolled, refrigerated pie crust.
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans halves
  • 3/4 cup semi-sweet chocolate chips


  • Pre-heat oven to 350
  • If you are using rolled pie crust, shape into pie dish.  (If using frozen pie shell, do not thaw.)
  • Combine eggs, corn syrup, sugar, cooled butter, and vanilla extract in a medium bowl with a whisk.
  • Stir in pecans.
  • Sprinkle chocolate chips over the bottom of unbaked pie shell.
  • Pour pecan mixture into shell.
  • Carefully place pie on a baking sheet.
  • Bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. (If browning too quickly cover pie loosely with foil.)
  • Cool on wire rack for 2 hours; and refrigerate until serving time.  (If you want to serve pie at room temperature remove from refrigerator 30 minutes before serving.)


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