This Chocolate Chip Butter Tart Pie is an irresistible close cousin to a pecan pie and makes a wonderfully delicious alternative for those with nut allergies.
As long time followers of Rock Recipes will know, one of my all time favourite desserts is Pecan Pie. Although I love it, I rarely make it because I just can’t resist it.
It may seem to readers that I constantly consume all the baked goods that come from my kitchen. The truth is that I’m mostly content to have a small sample of any of the desserts we make here and pass on the leftovers to family and friends.
Not so with Pecan Pie, I simply can’t resist it. It is one of those things that keeps me returning to the fridge. I will cut off small pieces and eat it in nibbles until it is all gone.
Chocolate Chip Butter Tart Pie as a traditional option.
I always make Pecan Pie at Christmas and at one or two special occasion during the year. On one recent occasion though, we had a couple of guests with nut allergies.
Not wanting to make two completely different pies I decided a variation on pecan pie was the best choice.
One person also hated raisins so a straight forward butter tart pie was not an option. But what of I just sprinkled on chocolate chips? Winner!
The chocolate played very well with the caramel flavours in the pie filling. Even the pecan pie lovers were stealing slivers of the second pie option before long.
I recently brought one along to my parents house for New Year’s Day dinner with family and friends. It was once again very well received indeed.
Not a crumb was left on the plates at the end of the meal.
The pastry recipe here makes sufficient for 2 ten inch pastry shells. So, I always keep one round of pastry in the freezer to thaw quickly and have at the ready.
For an easier, less fussy, almost foolproof crust alternative, why not try this recipe using our Easy Sweet Short Crust Pastry.
Since the filling for this pie is so quick and easy to throw together, this is a dessert to impress with remarkably little effort. Especially so if you have that extra pastry on hand.
If you are a big pie lover like me, be sure to check our collection of Rock Recipes Best Pies.
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Chocolate Chip Butter Tart Pie
This Chocolate Chip Butter Tart Pie is an irresistible close cousin to a pecan pie & makes a wonderfully delicious alternative for those with nut allergies.
For the pastry
- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- 1/4 to 1/3 cup ice water, Only enough to make a dough form.
For the pie filling
- 5 large or extra large eggs
- 1 ½ cups lightly packed brown sugar
- 1 ½ cups corn syrup, light or dark; your preference
- 2 tsp vanilla extract
- 1/3 cup melted salted butter
- ¾ cup semi-sweet, or dark chocolate chips (I prefer 50% cocoa chips)
To make the pastry
- Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
- You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
- Roll out and place in 10 inch pie plate. Flute the edges with your fingers and place in freezer while you prepare the filling.
To prepare the pie filling
- Whisk together all the ingredients, except the chocolate chips.
- Stir until the sugar is dissolved into the mixture. You can tell this by pinching some of the mixture between your thumb and forefinger to see if you can still feel any of the sugar granules.
- Pour the mixture into the prepared pastry shell and sprinkle the chocolate chips evenly over the surface.
- Bake for 1 hour at 375 degrees F (350 for a glass pan) or until the center of the pie is set. It will still wobble a little but not appear liquid. A few extra minutes is fine if you want to be sure. You can wrap a collar of aluminum foil around the crust edge if it begins to get too dark.
- Cool completely before serving. I find the pie cuts best if chilled.
Serving Size1 slice
Amount Per Serving Calories 572Total Fat 26gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 132mgSodium 285mgCarbohydrates 82gFiber 1gSugar 60gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Sunday 31st of July 2022
Hello. Can maple syrup be substituted for corn syrup?
Sunday 31st of July 2022
Good morning. I'd like to try this recipe, but I'm not a fan of corn syrup. Can it be replaced with real maple syrup? Thanks
Thursday 19th of November 2020
Hi, Can this be made ahead of time and frozen? Also, can a store-bought crust be used? Thank you,
Friday 2nd of October 2020
Maybe someday you could devise a measurement for eggs. Eg. 4 large =xx ml. etc. Especially useful for recipes taking a lot of eggs (expensive) & for when have to use what have on hand. (I try to get my eggs from the farmer, therefore sizes are unknown). Love your recipe concepts.
Sunday 21st of June 2020
First of all, your picture does not show a 10 inch pie plate. You used a flan pan. I followed the recipe as written. I think something is wrong with the amounts. 11/2 cups of corn syrup? 5 eggs? I baked mine for just over an hour. Turned out very runny and very dark on the top. Nothing like your picture. What a waste of ingredients. Threw it all out! Very disappointing! I am 79 years old and have been baking for years.