Hoedown Chocolate Chip Pie
A delicious southern dessert featuring a rich, nutty filling packed with chocolate chips and pecans in a flaky pie crust.
Equipment
- oven
- pie plate
- mixing bowl
- whisk
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Pie Crust & Filling
- 1 9-inch unbaked pie crust
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup pecans chopped
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and set it aside.
- In a large mixing bowl, whisk together 1 cup granulated sugar and 1/2 cup all-purpose flour until well combined.
- Add 1/2 cup melted butter, 2 eggs, and 1 teaspoon vanilla extract to the flour mixture. Whisk vigorously until the batter is completely smooth and uniform in texture.
- Stir in 1 cup chocolate chips and 1 cup chopped pecans until they are evenly distributed throughout the batter.
- Pour the batter into the unbaked pie crust, spreading it evenly with a spatula.
- Bake for 45-50 minutes, or until the top is golden brown and the center is set with only a slight jiggle when gently shaken.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Notes
Let the pie cool completely for at least 2 hours to allow the filling to set properly before slicing.