Kentucky Pecan Pie Recipe

I took the best of Kentucky pecan pie and folded it into chocolate chip cookie dough to create my Chocolate Chip Pecan Pie, a single-dessert surprise that will make readers want to know how two classics became one.

I bring this Kentucky Pecan Pie to every holiday, and honestly I sneak it on slow weeknights too. It’s that strange but addictive cross between a Chocolate Pecan Pie and the old Toll House Pie Recipe I grew up around, so it hits nostalgic and surprising at once.

The top cracks just right, pecan halves glint in caramel, and a little Kentucky bourbon gives a warm edge that makes people ask what’s different. It’s sweet but not cloying, like a pie that forgot to behave.

You’ll want to slice it, stare at it, then eat it before anyone else does.

Ingredients

• Pecans give buttery crunch, healthy fats and some fiber, protein, and rich flavor.
• Light corn syrup sweetens and smooths filling, mostly carbs, no real nutrients though.
• Brown sugar adds deep molasses sweetness, simple carbs, helps caramelize and color.
• Butter brings richness, saturated fat and silky mouthfeel, melts into a glossy filling.
• Eggs set the pie, add protein and stability, give a custardy texture, simple.
• Bourbon adds warm boozy notes and aroma, trace calories, its big on flavor not sweetness.
• Chocolate chips add bitter sweet pockets, extra sugar and fat, dont overpower the pecans.

Ingredient Quantities

• 1 (9-inch) unbaked pie crust (store bought or homemade)
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 3 large eggs
• 2 tablespoons Kentucky bourbon
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 1/2 cups pecan halves
• 1/2 cup semisweet chocolate chips
• Vanilla ice cream for serving, optional

How to Make this

1. Preheat oven to 350°F and place a rack in the center. Spread the pecan halves on a rimmed baking sheet and toast them 5 to 7 minutes until fragrant, then let them cool a bit.

2. Fit the 9 inch unbaked pie crust into your pie dish, tuck and crimp the edges how you like, no need to blind bake.

3. In a large bowl whisk together 1 cup light corn syrup, 1 cup packed light brown sugar, and 1/2 cup melted unsalted butter. Let the butter cool a minute so it doesn’t cook the eggs.

4. Whisk in 3 large eggs until smooth, then add 2 tablespoons Kentucky bourbon, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Mix until everything is well combined.

5. Fold in the 1 1/2 cups toasted pecan halves and 1/2 cup semisweet chocolate chips so they are evenly distributed.

6. Pour the filling into the prepared pie crust and arrange a few extra pecan halves on top if you want it to look pretty.

7. Bake for 50 to 60 minutes. The pie is done when the edges are set and the center still has a slight jiggle, it will finish setting as it cools. If the crust edges get too dark after about 25 to 30 minutes cover them loosely with foil.

8. Let the pie cool on a wire rack at least 2 hours before slicing so it firms up, though it is delicious warm.

9. Serve warm with a big ol’ scoop of vanilla ice cream if you like. Store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. Oven, preheat to 350 F
2. Rimmed baking sheet, for toasting the pecans
3. 9 inch pie dish, to hold the crust and filling
4. Large mixing bowl, for whisking the filling together
5. Whisk, to blend the eggs, brown sugar and corn syrup smooth
6. Measuring cups and spoons, for accurate amounts
7. Small saucepan or microwave safe bowl, to melt the butter
8. Rubber spatula or wooden spoon, to fold in pecans and chocolate chips
9. Wire cooling rack and some aluminum foil, to cool the pie and tent the crust if it browns too much

FAQ

Kentucky Pecan Pie Recipe Substitutions and Variations

• Corn syrup: swap 1 cup light corn syrup for 1 cup golden syrup (Lyle’s) or 1 cup mild agave nectar, 1:1. If you only have pure maple use 1 cup but expect a maple note and a slightly looser filling, so watch the bake time.
• Light brown sugar: replace 1 cup packed light brown sugar with 1 cup granulated sugar plus 1 tablespoon molasses (mix well). Or use 1 cup coconut sugar 1:1 for a less molassesy flavor.
• Unsalted butter (1/2 cup): use 1/2 cup salted butter and skip the 1/4 teaspoon kosher salt in the recipe. For dairy free, use 1/2 cup refined coconut oil melted 1:1, but it may add a faint coconut taste.
• Kentucky bourbon (2 tablespoons): substitute 2 tablespoons dark rum or brandy for similar depth. For a non alcoholic option mix 1 1/2 tablespoons water with 1 teaspoon pure vanilla extract and a tiny pinch of salt to mimic the complexity.

Pro Tips

Pro tips:

1) Toast pecans until they smell nutty but not burned, then let them cool completely before folding in so they dont make the filling greasy. Chop about half of them smaller for better texture and leave some whole for a pretty top.

2) Use room temp eggs and dont over-whisk them, you want smooth not frothy. If the butter/syrup mix is still warm, temper the eggs by slowly whisking a few tablespoons of that mix into the eggs first, then combine everything, this helps avoid scrambled bits.

3) Keep chocolate chips from sinking by tossing them in a teaspoon of flour or cocoa powder, or use mini chips. Also fold half the chips into the filling and scatter the rest on top so you get melty pockets and some chocolate on the surface.

4) Watch doneness by feel not just time, the edges should be set and the center should have a slight jiggle; if you prefer a safer read aim for about 200 to 205 F in the center. Cool the pie for at least 2 hours before slicing, wipe a hot knife between cuts for cleaner slices, and store leftovers covered in the fridge up to 3 days — rewarm slices briefly in a 300 F oven to revive the crust.