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Chocolate Chip Pecan Pie


  • 1 1/4 cups granulated sugar
  • ½ cup dark brown sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup butter
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole pecans
  • 1 cup chocolate chips
  • 1 (9”) pie crust or shell (unbaked)

Temperature: 350 ° F


  1. Preheat oven to 350 degrees F. Line the pie dish with the unbaked pie shell or crust. Set aside. 

  2. In a medium saucepan, combine the sugars, corn syrup, butter, water, and cornstarch. Bring to a full boil and then remove from heat. 

  3. With an electric hand mixer, beat eggs in a large mixing bowl until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and chocolate chips. Pour into pie unbaked pie shell. 

  4. Decorate the top of the pie with the whole pecans in any pattern you like. 

  5. Place the pie into the preheated oven and bake for 45 to 50 minutes or until filling is set
Product Used: Emile Henry Pie Dish or Emile Henry Flan Dish


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