Your New Favorite Dessert Is Here (And It’s Easier Than You Think!)

Hey there, friend! Come on in, grab an apron, and get ready to fill your kitchen with the kind of smell that makes everyone wander in asking, “What’s baking?” If you’ve ever found yourself torn between the rich, buttery joy of a pecan pie and the nostalgic, melty comfort of a chocolate chip cookie, I have the most glorious news for you. You don’t have to choose. Not anymore.

This Classic Kentucky Chocolate Chip Pecan Pie is the stuff of legends. It’s the dessert that bridges generations, the show-stopper that looks like you spent all day in the kitchen (when secretly, it comes together in about 10 minutes of active prep). Imagine a filling that’s both gooey and firm, sweet but not cloying, studded with toasty pecans and pockets of rich, melted chocolate, all cradled in a flaky, golden pie crust. The top bakes up with a delicate, crackly sugar crust that gives just the right amount of texture against the soft, luscious interior.

Whether you’re gearing up for a holiday feast, need a guaranteed crowd-pleaser for a potluck, or just want to turn a regular Tuesday into something special, this is your recipe. It’s forgiving, incredibly straightforward, and delivers that “wow” factor every single time. So, let’s preheat that oven and make some magic together. I promise, this pie is about to become a staple in your recipe box.

The Pie That Started It All

I’ll never forget the first time I tasted this pie. I was about ten years old, at a sprawling family reunion in my Great-Aunt Louise’s backyard. The tables were groaning with potato salad, fried chicken, and every casserole imaginable. But my eyes were locked on the dessert table, specifically on a pie that looked different from all the others. It was darker, with a shimmering, crackled top and what looked like… were those chocolate chips?

I managed to snag a slice, still slightly warm from the summer sun. One bite and my entire concept of dessert changed. It wasn’t just pecan pie. It was a chocolate chip cookie and a candy bar and a pie, all baked into one perfect, gooey slice. I immediately dragged my mom over to find out who made it. It turned out to be a friend of a cousin, a lovely woman from Kentucky who laughed when she saw my chocolate-smeared face and whispered, “It’s my secret weapon. Never fails.” She scribbled the recipe on a napkin for my mom, and that stained, butter-spotted napkin was a treasured possession in our kitchen for years. Every time I bake it, I’m transported back to that sunny afternoon, to the sound of laughter and the taste of pure, unadulterated joy. It’s more than a recipe; it’s a memory I love sharing with you.

Gathering Your Cast of Characters

The beauty of this recipe is in its simplicity. You likely have most of these ingredients in your pantry right now! Here’s what you’ll need, along with a few of my favorite chef insights and substitutions to make it your own.

1 cup granulated sugar: This is the backbone of our sweet, crackly top. It creates that beautiful, crisp surface as it bakes. For a deeper, more caramel-like flavor, you can swap half of it for light brown sugar.
½ cup all-purpose flour: Our trusty thickener! It gives the filling its perfect, set-yet-fudgy texture. For a gluten-free version, a 1:1 gluten-free flour blend works wonderfully here.
1 stick (½ cup) unsalted butter, melted: Butter is non-negotiable for that rich, decadent flavor. I use unsalted so I can control the salt level, but if salted butter is all you have, it’s totally fine—just maybe skip any added salt in your pie crust. Melt it and let it cool for a minute so it doesn’t accidentally cook the eggs when you mix it in.
2 eggs, slightly beaten: These are the binding agents that hold our pie together. Make sure they’re at room temperature for a smoother, more cohesive batter. Pro tip: to quickly bring eggs to room temp, place them in a bowl of warm water for 5-10 minutes.
1 cup pecans, chopped: The nutty, crunchy star of the show! I like to chop mine roughly for a variety of textures. Toasting them beforehand is a game-changer—just pop them in a dry skillet for a few minutes until fragrant to unlock their deepest flavor.
1 cup semi-sweet chocolate chips: Little pockets of melty heaven. I prefer semi-sweet to balance the sweetness of the pie, but milk chocolate or dark chocolate chunks would be equally delicious. If you’re feeling fancy, a chopped-up chocolate bar will give you those beautiful, irregular puddles of chocolate.
1 tsp vanilla extract: The flavor enhancer. It rounds out all the other ingredients beautifully. For an extra layer of complexity, you could use a bourbon vanilla extract—a little nod to the pie’ Kentucky roots!
1 unbaked 9-inch pie shell: Use your favorite homemade recipe or a high-quality store-bought shell. No shame in the store-bought game—it’s a fantastic shortcut! I keep a few in the freezer for spontaneous pie emergencies.

Let’s Bake This Beauty: Your Step-by-Step Guide

Ready? This is where the fun begins. I’ll walk you through each step, sharing all my favorite little hacks to ensure pie perfection.

Preheat and Prepare. First things first, preheat your oven to 320°F (160°C). I know this is a slightly lower temp than many pies—trust me, it’s the secret to a perfectly set center without burning the crust or the pecans. While it’s heating, take your unbaked pie shell out of the fridge. No need to pre-bake (or blind bake) it! We’re going for a one-and-done situation.
The Dry Team. In a medium-sized bowl, grab your whisk and give the flour and sugar a good, thorough whisking. This isn’t just about mixing; we’re aerating the flour and making sure there are zero lumps, which guarantees a silky-smooth filling. See? We’re already off to a professional start.
Bring in the Wet Squad. Now, pour in your slightly cooled, melted butter and your room-temperature eggs. Switch to a wooden spoon or a spatula and stir until everything is just combined and smooth. Don’t overmix here! We’re not building gluten like in a bread dough; we just want a homogenous, glossy batter.
The Grand Finale Mix-In. This is the best part. Gently fold in the pecans, chocolate chips, and that teaspoon of vanilla extract. “Folding” just means you’re turning the mixture over onto itself gently with a spatula until everything is evenly distributed. This keeps the air in the batter and ensures every single bite has the perfect nut-to-chocolate ratio.
Into the Shell. Carefully pour this glorious, chunky batter into your waiting pie shell. Use the back of your spoon or an offset spatula to smooth the top into an even layer. Don’t worry if it looks full—it doesn’t rise much during baking.
Bake to Perfection. Place your pie on the center rack of your preheated oven and set that timer for 40 minutes. The magic number is usually between 40-45 minutes. You’re looking for a golden-brown, slightly crackled top, and a center that is *just* set. It might have a very slight jiggle, but it shouldn’t look liquidy. A toothpick inserted near the center should come out with moist crumbs, not wet batter. If the crust or pecans are browning too quickly, you can tent the pie loosely with aluminum foil for the last 10 minutes of baking.
The Hardest Part: Let it Rest! I know, I know. The smell is intoxicating, and you want to dive right in. But patience, young grasshopper! Let the pie cool on a wire rack for at least 15 minutes before you even think about slicing. This allows the filling to set properly, so you get clean, beautiful slices instead of a delicious puddle. It’s worth the wait, I promise.

How to Serve This Masterpiece

Presentation is part of the fun! For the ultimate experience, serve this pie warm or at room temperature. I love slicing a generous wedge and placing it on a simple, white plate to let all those gorgeous colors shine. The non-negotiable accompaniment? A giant, melting scoop of vanilla bean ice cream. The contrast of the cold, creamy ice cream with the warm, gooey pie is nothing short of divine. A dollop of freshly whipped cream or a drizzle of caramel sauce are also fabulous options. For a real dinner party moment, add a few pecan halves and a sprinkle of flaky sea salt on top for a gorgeous, professional finish.

Make It Your Own: Delicious Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

Bourbon Pecan: Add 2 tablespoons of good Kentucky bourbon along with the vanilla for a warm, adult twist.
Salty Sweet: Use ½ cup semi-sweet chips and ½ cup peanut butter chips. Finish the baked pie with a sprinkle of flaky sea salt.
Double Chocolate: Replace 2 tablespoons of the flour with unsweetened cocoa powder for an intensely chocolatey experience.
Cranberry Walnut: Swap the pecans for walnuts and the chocolate chips for dried cranberries for a festive, tart twist.
Gluten-Free & Dairy-Free: Use a 1:1 GF flour blend, vegan butter, and dairy-free chocolate chips. It works like a charm!

Olivia’s Chef Notes & Kitchen Confessions

Over the years, this recipe has seen a few iterations in my kitchen. I once, in a pre-coffee haze, accidentally used a whole cup of flour instead of a half. The result was a very dense, cake-like pie that my husband still claims was “a happy accident.” Lesson learned: measure your flour carefully! I also highly recommend toasting your pecans. It’s a tiny extra step, but it elevates the flavor from great to “can I have the recipe?” incredible.

This pie has also been my trusty plus-one to countless gatherings. It’s the recipe I gift to new neighbors and new parents. It’s the dessert that has smoothed over disagreements and celebrated promotions. Food is love, and this pie? It’s a great big, chocolatey, nutty hug.

Your Pie Questions, Answered!

I’ve made this pie a hundred times, and I’ve heard all the questions. Here are the most common ones to ensure your success!

Q: My pie is still really jiggly after 45 minutes. What should I do?
A: Don’t panic! Oven temperatures can vary. If the center still looks liquidy, give it another 5-10 minutes. If the top is getting too dark, simply lay a piece of aluminum foil loosely over the top to protect it while the center continues to cook. The pie is done when the center is *just* set and doesn’t slosh when you gently shake the pan.

Q: Can I make this ahead of time?
A: Absolutely! This pie is a fantastic make-ahead dessert. You can bake it up to a day in advance. Let it cool completely, then cover it loosely and store it at room temperature. I actually think the flavor is even better the next day! You can also warm individual slices in the microwave for 15-20 seconds before serving.

Q: Why is my pie so runny when I cut into it?
A: This usually means it needed a bit more baking time, or it wasn’t allowed to cool and set properly. The filling continues to set as it cools. Make sure you’re waiting that full 15 minutes (though 30 is even better) before slicing. If you’re still having issues, try upping your baking time by 5-minute increments next time.

Q: Can I use a frozen deep-dish pie shell?
A: You can, but keep an eye on the filling-to-crust ratio. A deep-dish shell will hold all the batter, but your baking time might need to increase by 5-10 minutes since there’s more mass to cook. Just watch for the visual cues—a golden, set top—rather than relying solely on the timer.

Classic Kentucky Chocolate Chip Pecan Pie : Gooey, Golden & Irresistible

Author: OliviaBennett

Print Recipe

Description

When you can’t decide between a chocolate chip cookie and a slice of pecan pie—this Classic Kentucky Chocolate Chip Pecan Pie comes to the rescue. It’s gooey, buttery, crunchy, and melt-in-your-mouth delicious. With toasted pecans, pools of chocolate, and a perfectly golden crust, it delivers all the comfort of a homemade dessert with just 10 minutes of prep. Whether it’s a holiday, potluck, or cozy night in, this pie guarantees a standing ovation (and maybe a few requests for seconds).

Ingredients

Scale

1 cup granulated sugar (or half white, half light brown for deeper flavor)
½ cup all-purpose flour (use 1:1 gluten-free blend if needed)
½ cup (1 stick) unsalted butter, melted & slightly cooled
2 large eggs, room temperature
1 cup pecans, roughly chopped & lightly toasted
1 cup semi-sweet chocolate chips (or dark for a richer taste)
1 tsp vanilla extract (or bourbon vanilla for a Kentucky twist)
1 unbaked 9-inch pie shell (store-bought or homemade)

Instructions

Preheat: Set oven to 320°F (160°C). No need to pre-bake the crust.
Mix Dry Ingredients: Whisk sugar and flour in a medium bowl until lump-free.
Add Wet Ingredients: Stir in melted butter and beaten eggs until smooth and glossy.
Fold In: Gently mix in pecans, chocolate chips, and vanilla until evenly combined.
Assemble: Pour into the unbaked pie shell and smooth the top.
Bake: 40–45 minutes, until golden brown with a lightly crackled top and just-set center.
Cool: Let rest at least 15 minutes before slicing for perfect, gooey slices.

Notes

Bourbon Twist: Add 2 tbsp bourbon for warmth and depth.
Double Chocolate: Replace 2 tbsp flour with cocoa powder.
Salty-Sweet: Mix in peanut butter chips & top with flaky salt.
Cranberry Walnut: Swap pecans for walnuts & chocolate for dried cranberries.

Nutrition

Calories: 430cal Per Serving
Sugar: 32g
Fat: 26g
Carbohydrates: 45g
Protein: 5g

Nutritional Information*

*Please note: These are estimates based on the ingredients used and should not be considered a substitute for professional dietary advice.

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: ~55 minutes
Yield: 8 slices

Final Thoughts: A Slice of Simple Joy

So there you have it—the secret to a dessert that’s guaranteed to earn you rave reviews and happy sighs. This Kentucky Chocolate Chip Pecan Pie is more than just a recipe; it’s a reminder that the most memorable dishes are often the simplest ones, made with love and a handful of pantry staples.

It’s the pie that turns an ordinary day into a celebration and makes you the hero of any potluck. It’s a testament to the fact that you don’t need fancy techniques or a whole day in the kitchen to create something truly extraordinary. You just need a trusty recipe, a few simple ingredients, and the willingness to create a little magic.