Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Emeril's Pecan-Chocolate Chip Pie 3.8 (370) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 3, 2020 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 1 hrs 15 mins Servings: 10 For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients. Ingredients 1 ½ cups pecan halves 1 store-bought or homemade pie crust in a deep-dish 9-inch plate ½ cup semisweet chocolate chips 1 tablespoon all-purpose flour, plus more for coating chocolate chips 3 large eggs, lightly beaten 1 cup packed light-brown sugar 1 cup light corn syrup ½ teaspoon pure vanilla extract ¼ cup (½ stick) salted butter, melted Directions Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips. Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature. Print