Chocolate Chip and Pecan Pie

While my husband was away with his BFF’s this past weekend flying their Star Wars drones and playing board games, I decided it would be good time to get some baking done! And let me tell you, I was a baking machine! Besides the Death Star Apple Pie I made the guys (because I too love Star Wars!), I also made the Best Ever Rice Krispie Treats from Once Upon a Chef, Coffee Cake (recipe coming soon!), these lip-smacking Lemon Bars, and this absolute dream dessert—Chocolate Chip and Pecan Pie!

If chocolate chip cookies and pecan pie are favorites of yours, you will L-O-V-E, LOVE this recipe! You can serve it at room temperature or—my favorite—serve it warm with some vanilla ice cream (or whatever flavor you prefer). The top even looks like a large chocolate chip cookie! It is heaven friends—pure heaven!

If chocolate chip cookies and pecan pie are favorites of yours, you will L-O-V-E, LOVE this recipe! You can serve it at room temperature or—my favorite—serve it warm with some vanilla ice cream (or whatever flavor you prefer). The top even looks like a large chocolate chip cookie! It is heaven friends—pure heaven!

INGREDIENTS

• 1 Refrigerated 9″ Pie Crust (homemade or store-bought)
• 1/2 cup (1 stick) Unsalted Butter (melted)
• 1 cup Granulated Sugar
• 1/2 cup All-Purpose Flour
• 1 tsp. Vanilla Extract
• 2 Large Eggs (slightly beaten before adding)
• 1 cup Pecans (chopped)
• 1 cup Milk Chocolate Chips

INSTRUCTIONS

1. Roll out your pie crust and place into a 9″ pie dish. Trim and decorate the edges as you wish, then place back in the refrigerator until you’re ready to pour the batter.
2. In a small separate bowl, melt the butter in the microwave for 15-30 seconds at a time on a low level until melted. Set aside and let cool.
3. Adjust the oven rack to the 2nd level position and preheat the oven to 350º.
4. Using your hand-held mixer or stand mixer with a paddle attachment, mix together the sugar, eggs, flour, and vanilla on medium speed.
5. Reduce the mixer speed to low and add in cooled butter.
6. Keeping the speed on low, add the pecans and chocolate chips. Be careful not to overmix.
7. Pour the batter into the unbaked pie crust and bake for 45 minutes.
8. Once done, remove from oven and allow to cool completely.

NOTES

I like to roll out my pie crust, trim and decorate the edges, and then place it back in the fridge to keep cool while I make the rest of the recipe. The colder your pie crust is when it goes into the oven, the happier it will be…and flakier too. Mmmm!

Instead of pecans, you can alternatively use walnuts in this recipe as well.

To evenly heat the pie, you may choose to place the pie dish on a baking sheet or jelly roll pan. This has been helpful for me when using a glass or metal pie dish. Add the baking sheet or jelly roll pan during the preheat step. It’s also great for catching anything that may drip down.

15 minutes into baking the pie I like to add a crust protector using aluminum foil. It helps to keep the pie crust from overbaking. You can also use a pie crust shield if you prefer to use that.

Recipe adapted from the 1992 St. Andrew’s Heavenly Delights cookbook.

More Deliciouse Recipe chocolate chip and pecan pie @ beyondthebutter.com