Chocolate Chip Pecan Pie

I Want In!

Pecan pie is about as American as, well, pie! It’s sugary, gooey and it’s just so happens to be one of my all-time favorite holiday treats.  For most of my life, I had been enjoying the traditional pecan pie and I was happy.  That is, until one day my Southern girlfriend told me about a twist that is common down south on this classic holiday dessert.  She said it was known as Kentucky Bourbon Pie.  Essentially, it’s a classic pecan pie with the addition of chocolate chips and bourbon.

I guess my reaction was pretty classic because I was feeling a combination of excitement and being completely dumbfounded.  How had I not heard or at least thought of something like this?  Especially since the women in my family are chocolate fiends.  I was beyond determined to make a version of this on my own minus the bourbon of course (although bourbon is one of my favorite spirits to enjoy).  I can honestly say, that this has replaced classic pecan pie as my favorite pies of all time.


Chocolate Chip Pecan Pie
Prep time
Cook time
Total time
Serves: 8
  1. Preheat oven to 400° F.
  2. In a food processor, using the dough blade, combine flour, sugar and salt. Pulse until blended.
  3. Cut in shortening and butter and pulse.
  4. Add ice water, ¼ cup at a time until the flour turns into a dough texture.
  5. Mold crust into a 9″ pie pan. This dough doesn’t roll out like traditional pie crusts – you have to use a spatula, or as I prefer – my (clean) fingers, to spread it into the pan.
  6. Pierce bottom of crust with a fork a few times.
  7. Place in 400° oven for 10 minutes.
  8. Remove from oven and set aside
  1. Lower oven temperature to 350°.
  2. In a mixing bowl, beat eggs until fluffy.
  3. Stir in melted butter, coconut sugar, coconut flour and mix well.
  4. Add in coconut milk and vanilla until combined.
  5. Gently fold in pecan halves and chocolate chips.
  6. Pour filling into the pre-baked pie crust.
  7. Bake at 350° for 30 minutes, the middle will still be a little jiggly (and that’s OK).
  8. Let cool completely before serving
Do not use your mixer to blend in nuts; this will cause your pecans to get chopped up

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  1. Can I use stevia or another natural sugar free sweetener in place of the coconut sugar?.

    • FreeRange Human says:

      I doubt it. The caramelization of the coconut sugar is what makes the pecan pie filling. Stevia certainly won’t work because it won’t caramelize.


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