A slice of this Chocolate Pecan Pie is the perfect festive addition to any Southern celebration! A thick, gooey chocolate chip cookie meets a warm buttery pie for a heavenly and decadent easy dessert recipe.
Place room-temperature butter, flour, and sugar in a large mixing bowl. Use an electric mixer to beat until well blended. Add eggs and combine.
Stir in nuts, bourbon (or vanilla), and chocolate chips. Pour into pie shell (make sure to leave a little bit of room at the top of the crust so that the pie filling doesn't overflow in the oven). If you have too much filling to fit in your crust, leave some of it out. I haven't had this issue, but I know that a couple of readers have mentioned that.
Bake for 90 minutes (or longer, as necessary). See the notes below about how to know when your pie is done. Allow to cool completely before cutting.
How to tell when Pecan Pie is done:
To tell if your pie is finished cooking, gently hold it by one edge and give it a little shake. If the filling is flowing in a wavy movement from the center to the edge, your pie isn’t set quite yet. A pie is done when the center puffs up a little bit, but still gives you just a little jiggle -- and the edges are stable and set.
You will also know that your pie is done when the edges are a little puffy near the crust. At this point you want to take the pie out of the oven and remove it to a wire rack. The filling will continue to cook and fully set as the pie cools. Let your pie finish setting and cool completely for at least two hours before you slice and serve!