Chocolate Chip Pecan Pie

Chef Montenia Shider

Montenia's Restaurant, Springfield, MA

Chocolate Chip Pecan Pie


  • 1 deep dish 9" pie crust
  • 1 cup (2 handfuls) pecans
  • 1 cup mini chocolate chips
  • 1/2 stick butter, melted
  • 1 cup sugar
  • 1 1/2 cup light Karo cane syrup
  • 1 beaten egg
  • 1 tsp pure vanilla extract


Fill pie crust with pecans and chocolate chips.
Place melted butter in a mixing bowl and mix in sugar, Karo syrup, egg, and vanilla. Pour over the pecans and chocolate chips.
Bake pie in a 400-degree F oven for 15 minutes, then turn heat to 350 degrees F and bake for 35 minutes until golden. Serves 8-10.


Recommended wine/beer for Chocolate Chip Pecan Pie:

Campbell’s Rutherglen Tokay [Victoria, Australia]