Easy Chocolate Chip Pie

This is essentially a pecan pie without the corn syrup, getting its body from cornstarch and eggs instead. The result is a more custard-like filling than traditional pecan pie, with melted chocolate chips and toasted pecans suspended throughout. It’s the kind of pie that disappears at family gatherings and gets requested over and over.

Using cornstarch instead of corn syrup is the move that defines this pie. Cornstarch sets the filling without the cloying sweetness of syrup, and it gives the pie a soft, sliceable texture that’s lighter than the gooey traditional version. The chocolate chips melt partially during baking, creating pockets of fudgy chocolate distributed throughout.

Use melted (not softened) margarine or butter as written. Melted fat blends smoothly into the sugar-and-egg mixture, while softened butter would leave streaks of fat in the finished filling.

Don’t overmix. Stir just enough to combine. Vigorous beating incorporates air that turns into bubbles in the bake and ruins the smooth surface.

The long bake at moderate heat lets the egg custard set fully without overcooking the surface. Test for doneness by gently jiggling the pie. The center should be set but still have a slight wobble. It firms up as it cools.

Pro Tips

• Toast the pecans before adding for noticeably richer flavor.
• Use a deep dish pie shell. Standard 9-inch shells overflow with this filling.
• Cover the crust edges with foil if they brown too quickly during the long bake.
• Cool completely before slicing for clean cuts. Warm pie is gooey but messy.

Variations

• Swap pecans for walnuts or hazelnuts.
• Use dark chocolate chips or chunks for a more intense chocolate version.
• Drizzle slices with caramel sauce and serve with vanilla ice cream.