Bob's Chocolate Chip Pecan Pie

Two American dessert icons in one slice: gooey pecan pie meets melty chocolate chips. Bob’s version keeps it refreshingly simple. Scatter pecans and chocolate chips across an unbaked shell, pour a butter, egg, sugar, and corn syrup filling right over them, and let the oven do the rest.

The layering happens on its own. As it bakes, the nuts and chips rise to form the classic crackly top while the filling sets into a glossy, custardy middle. The corn syrup is what gives that signature gooey, sliceable texture, and the chocolate melts into fudgy pockets near the bottom.

The trick to a perfect pie is knowing when to pull it. The edges should be set but the center should still jiggle slightly, because it firms up as it cools. Overbake it and the filling turns dry. Shield the crust edge with foil if it browns too fast, and let the pie cool fully before slicing. Serve a little warm with a scoop of ice cream. This recipe makes two.

Chef Tips

• Pull the pie when the edges are set but the center still has a slight jiggle. It firms as it cools.
• Shield the crust edges with foil if they brown before the filling is done.
• Cool the pie completely before slicing so the gooey filling sets into clean wedges.

Variations

• Add a splash of bourbon or vanilla to the filling for a Derby-style pie.
• Swap dark or semisweet chunks for the chips for deeper chocolate flavor.
• Use walnuts in place of, or alongside, the pecans.