Chocolate Chip Pecan Pie is a rich, buttery dessert featuring a flaky crust filled with a gooey mixture of pecans, chocolate chips, eggs, and syrup. Baked to perfection, it combines a nutty crunch with melted chocolate for a decadent treat.

Ingredients:

For the crust:

1 ¼ cups (160g) all-purpose flour

½ tsp salt

½ cup (115g) unsalted butter, chilled and cubed

2-3 tbsp ice water

For the filling:

¾ cup (150g) granulated sugar

¾ cup (180ml) dark corn syrup (or golden syrup)

3 large eggs

2 tbsp unsalted butter, melted

1 tsp vanilla extract

¼ tsp salt

1 ½ cups (180g) pecans, roughly chopped

¾ cup (130g) semi-sweet chocolate chips

Instructions:

Step 1: Prepare the Pie Crust

1. In a large mixing bowl, combine flour and salt.

2. Add the chilled butter cubes and use a pastry cutter (or your fingers) to work the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together.

4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll Out and Pre-Bake the Crust

1. Preheat the oven to 375°F (190°C).

2. Roll out the chilled dough on a floured surface into a 12-inch (30 cm) circle.

3. Gently place it into a 9-inch (23 cm) pie dish and trim the edges, leaving a slight overhang.

4. Crimp the edges with your fingers or a fork for a decorative finish.

5. Line the crust with parchment paper and fill it with pie weights (or dried beans).

6. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool.

Step 3: Prepare the Filling

1. In a large bowl, whisk together sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.

2. Stir in the chopped pecans and chocolate chips, ensuring an even distribution.

Step 4: Assemble and Bake the Pie

1. Pour the filling into the pre-baked pie crust, spreading it evenly.

2. Place the pie in the preheated oven and bake at 350°F (175°C) for 50-55 minutes, or until the center is set but slightly wobbly.

3. If the edges brown too quickly, cover them loosely with aluminum foil during baking.

Step 5: Cool and Serve

1. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.

2. Slice and serve with whipped cream or vanilla ice cream for an extra indulgent touch.

Pro Tips:

For extra crunch, toast the pecans in a dry pan for 3-5 minutes before adding them to the filling.

For a richer taste, use dark chocolate chips instead of semi-sweet.

To make ahead, prepare the pie crust in advance and store it in the fridge for up to 3 days.