I have a love hate relationship with baking, but even I can make this chocolate chip pecan pie recipe. In fact, I’ve messed it up several times and it always tastes great because you can’t mess up sugar, chocolate and pecans.
I’d love to say that I’m good at baking, but the reality is that I hate to measure and follow directions. I’m constantly changing up my recipes, which works great for cooking, but makes for epic fails in baking. Since I hate food waste, I can’t stand wasting all my baking failures. It’s one reason I rarely bake.
Even though I know I’m a terrible baker, I still get the urge to bake from time to time. I especially love baking with the boys because it entertains them for a good hour. I love this shot of them helping me make pumpkin muffins.
After years of baking fails, I’ve found that I can manage cookies, muffins, and pecan pies. With Thanksgiving right around the corner, I couldn’t help but experiment with my mom’s family recipe for pecan pie and my friend Lauren’s recipe for chocolate pecan pie.
I say “experiment” because that’s exactly what I did. The boys and I got all the ingredients out for chocolate pecan pie and made a few of them a couple different ways. Want to know something amazing? You really can’t mess up the flavor of pecan pie unless you burn it or undercook it. You really can change up the amount of eggs, corn syrup, and sugar for different textures that still all taste amazing.
Usually when I change up the amount of something when baking it results in inedible messes. I’m so happy to have finally found a recipe that I can tweak over and over again without wasting a ton of food.
I had my family over to taste test the pecan pies and guess what? Everyone loved them all. Sure there was a pie that tasted better than others, but the general consensus is that you can’t mess up this pie. Even I succeeded! It was so good that we all had empty plates at the end.
My number one trick to a fail proof pie is to use store bought pie crust from the frozen aisle. I know homemade crust would make it taste amazing, but baby steps for me, okay? If you can make a homemade crust, go for it! I’ll stick with my easy baking tips.
My second tip for baking a delicious pecan pie is to toast the pecans first. It brings out an extra nutty flavor in the pie that pairs perfectly with the chocolate chips.
Here’s my spin on my mom’s tried and true pecan pie recipe.
- 1 stick of butter
- 1 C. granulated sugar
- 1/2 C. of dark corn syrup
- 1 tsp. vanilla
- 1 pinch salt
- 3 eggs
- 1 1/2 C. of pecans
- 2 Tbsp. olive oil
- 1/2 C. of chocolate chips
- 1 pie crust
- Preheat oven to 425 degrees.
- Place pecans and olive oil on a baking sheet and roast in the oven for 10 minutes or until toasted.
- Melt butter over medium heat in a saucepan until brown. Mix sugar, eggs, syrup, vanilla and salt and mix well.
- Pour pecans and chocolate chips in pie crust followed by the saucepan mixture.
- Bake for 10 minutes on 425 degrees.
- Reduce heat to 325 and bake for 40 more minutes.
What’s your favorite way to bake pecan pie?