A decadent pie recipe packed with chocolate chips and nuts (pecans or walnuts) with a texture somewhere between warm chocolate chip cookies and pecan pie.
JUMP TO RECIPEI can never decide if I like chocolate chip cookies best when they're fresh out of the oven, still warm and gooey, when the chocolate is melty OR if I like them better the next day when they've firmed up and you can feel the texture of the chocolate chips.
Both are like two entirely separate desserts to me. Two different experiences.
And I love them equally!
One of the things I love about this recipe is that I get to enjoy two different experiences with it too!
This recipe makes two pies. When I have a slice the day it's made, it's like the experience of having a warm chocolate chip cookie - when the chocolate is soft and melty.
When I have a serve the second pie the next day or later in the week, it's completely set and the chocolate chips have firmed up a bit.
I can have one the day it's made, when it's ooey gooey. Then have the other the next day after it's set up I can can really appreciate the texture.
Another thing I love about this recipe is that it's verrrrry much like Pecan Pie but chocked full of chocolate which is a glorious combination!
Kentucky Derby pie is similar but doesn't have any flour in it so it doesn't have that warm cookie vibe this pie has. Plus Derby pie usually has bourbon in it (or it ought to anyway!).
And if you really want to reach total dessert nirvana, serve this with vanilla ice cream. It's so good, your eyeballs will roll back in your head and you'll go blind for a second or two. But it's worth it.
NOTES ABOUT CHOCOLATE CHIP PIE
- The pies will be gooey the first day - they're supposed to be! If you prefer them to be more set, bake them the day before you plan on serving.
- Semi-sweet or dark chocolate chips are best this. Milk chocolate is just too sweet.
- Don't skip the salt. If using unsalted butter, increase salt to 1 teaspoon.
- I don't think you can omit the nuts in this recipe. The nuts are needed to add structure. You may be able to substitute with rolled oats but I haven't tested it.
- Sometimes the chocolate chips will settle on the bottom of the pies more so than others. I imagine this has something to do with temperature (of the kitchen, butter, eggs, etc.) before the pies are baked. A warmer environment and ingredients will allow for easier movement of the heavy chips. Allowing the pies to set too long before baking can cause this too.
- I prefer to use dark corn syrup but light is absolutely fine!
- The recipe can't be easily reduced since there are 3 eggs and two pies. If you'd like to try, beat one egg then only use half of it (with another whole egg, of course) to make 1.5 eggs.
MORE OF MY FAVORITE PIE RECIPES TO TRY
TRIPLE CHOCOLATE BROWNIE CREAM PIE - Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!
CLASSIC PECAN PIE - A no-fail recipe for pecan pie with a smooth, caramelly filling studded with southern pecans perfect for Thanksgiving and Christmas dinner!
AMISH SUGAR CREAM PIE - A rustic recipe with simple ingredients like sugar and cream, baked into a creamy, caramelized, luxurious dessert.
PECAN CREAM DEEP DISH PIE - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping.
Recipe for Chocolate Chip Pie
Chocolate Chip 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 dark corn syrup
- 3/4 cup butter, softened at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all purpose flour
- 1 12-oz. bag semisweet chocolate chips (about 2 cups)
- 1 1/2 cups chopped pecans or walnuts
Instructions
- Preheat oven to 325 degrees. Pierce the sides and bottom of the pie shells with a fork several times to vent the crusts.
- 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 then pour batter evenly into prepared crusts and bake immediately.
- 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).
- Cool at least 30 minutes before serving. The longer the pies cool, the more they will set.
Notes
- The pies will be gooey the first day - they're supposed to be! If you prefer them to be more set, bake them the day before you plan on serving.
- Semi-sweet or dark chocolate chips are best this. Milk chocolate is just too sweet.
- Don't skip the salt. If using unsalted butter, increase salt to 1 teaspoon.
- I don't think you can omit the nuts in this recipe. The nuts are needed to add structure. You may be able to substitute with rolled oats but I haven't tested it.
- Sometimes the chocolate chips will settle on the bottom of the pies more so than others. I imagine this has something to do with temperature (of the kitchen, butter, eggs, etc.) before the pies are baked. A warmer environment and ingredients will allow for easier movement of the heavy chips. Allowing the pies to set too long before baking can cause this too.
- I prefer to use dark corn syrup but light is absolutely fine!
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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