Sherry’s Chocolate Chip Pecan Pie

This recipe for "Sherry’s Chocolate Chip Pecan Pie" is from the wonderful book, 'Sweety Pies' by Patty Pinner.

Sherry’s Chocolate Chip Pecan Pie

One 9-inch single Flaky Pie Crust (page 8), rolled out, fitted into a pie plate, and edge trimmed and crimped
1⁄2 cup sugar
1⁄4 cup (1⁄2 stick) unsalted butter, melted
3 large eggs, lightly beaten
1 cup light corn syrup
1⁄8 teaspoon salt
1 teaspoon vanilla extract
1 1⁄2 cups chopped pecans
1 cup semisweet chocolate chips

Makes one 9-inch pie

Preheat the oven to 350 degrees. Prepare the pie crust and set aside.

In a medium-size bowl, cream together the sugar and the melted butter until light and creamy. Beat in the eggs. Add the corn syrup, salt, and vanilla and blend until well combined.

Spread the chopped pecans and the chocolate chips evenly over the bottom of the crust, then pour the filling on top. Place in the oven and bake until a knife inserted in the center comes out clean, 50 to 60 minutes. Let cool completely on a wire rack before serving.

Back to 'Sweety Pies' Recipe Gallery