Chopped Pecan Pie Recipe (Double the Pecans)
If you think the best part of a pecan pie is the pecans, this Chopped Pecan Pie is for you! I doubled the pecans and chopped them up, so you get pecans in every single bite. It’s my old fashioned pecan pie recipe, with a rich, caramel-y filling and plenty of crunchy pecans.
This pie tastes JUST like my classic pecan pie but more nutty, because there are two full cups of pecans in it. The filling is the same one, made with brown sugar and butter and no corn syrup. It sets into a smooth, caramel-like layer, and it has way more flavor than a Karo pie.
Don’t know about my no corn syrup pecan pie? It’s the pie this one is built on. Make the chopped version when you want an old fashioned pecan pie with more flavor and less sweetness. It’s a great choice for Thanksgiving, Christmas, or any time I want a pie I can count on.
What You Need For This Pecan Pie
A quick shopping list always helps keep baking stress-free. Jotting everything down ensures you have exactly what you need before you start mixing, especially when a recipe moves quickly once you begin. Grab my free combined meal planning AND shopping list that doubles as a coloring sheet! It’s super cute and handy, and it’s NOT AI, I had an artist draw that for me.
- prepared pie crust or my easy all butter crust
- butter
- brown sugar
- white sugar
- all-purpose flour
- salt
- eggs
- milk or half-and-half
- vanilla or vanilla paste
- pecan halves
You will also want to have these tools on hand. Be sure you don’t use a deep dish pie pan for this pie, it is old fashioned and uses just a regular non-deep dish pie pan.
- mixing bowls
- measuring cups
- measuring spoons
- whisk
- wooden spoon
- paring knife
- regular pie pan not a deep dish
Serve this pie with any kind of cream that you like. Be it ice cream, whipped cream, canned whipped cream, drizzled with heavy cream OR cool whip. There’s no wrong way to enjoy this pie.
More Pecan Pies To Try
Every one of these is made without corn syrup, just like this one. I’ve personally made every one of these recipes and can testify that they only ever make the dessert table better.
- Old Fashioned Pecan Pie, the classic this pie is built on
- Chocolate Pecan Pie, with a full cup of chocolate chips
- Bourbon Pecan Pie, with a little bourbon and a little maple
- Maple Pecan Pie, made with real maple syrup
- Mini Pecan Pies, baked in a muffin pan
- Pecan Pumpkin Pie, two pies in one crust
How to store chopped pecan pie
Chopping the pecans changes the texture, not the chemistry. This is still an egg custard pie, so cool it completely, cover it loosely, and refrigerate it within 2 hours of coming out of the oven. It keeps 3 to 4 days.
Pecan pie does taste better when warm so you can allow the pie to come to room temperature before serving. You can cut cold slices and let them warm up or warm them in the microwave before serving.
Chopped Pecan Pie
Ingredients
Single Pie Crust Ingredients
- 1 1/4 cups all purpose flour
- 1/4 tsp salt add an extra pinch if your butter is unsalted
- 1/2 tsp sugar
- 1/2 cup cold butter
- 2 to 4 tbsp cold water
Chopped Pecan Pie Filling
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 tbsp all purpose flour
- pinch of salt
- 2 eggs
- 2 tbsp milk or half and half
- 1 tsp vanilla or vanilla paste
- 2 cups pecan halves
Instructions
To Make The Pie Dough
- in the bowl of a food processor whirl the flour, salt and sugar together
- cut the butter in chunks, drop it in the food processor and pulse on and off until it resembles fine crumbs
- start with the smallest amount of water and drizzle it in while the food processor is running
- if the dough clumps up it's done, if it doesn't come together it needs more water, add it a little at a time until it comes together
- pat the dough a bit flat, wrap it and chill at least one hour
To Make The Pie
- Melt the butter and set aside to cool
- Preheat the oven to 375°F
- Sprinkle a little flour in the bottom of the pie pan
- Roll out the chilled pie dough on a lightly floured surface
- Fit the pie crust into a regular pie pan not deep dish
- Trim and flute the edges as desired
- Place the pie pan in the fridge to chill
- Chop the pecans on a cutting board they do not need to be chopped fine, set aside
- Whisk together the brown sugar, white sugar, flour, and salt set aside
- In another bowl mix the eggs, slightly cooled butter, milk, and vanilla until smooth, do not whip or beat
- Pour the wet ingredients over the dry ingredients and stir to combine without beating
- Stir in the chopped pecans
- Place the chilled pie pan on a baking sheet
- Pour the pecan mixture into the pie crust
- Bake for 45 to 55 minutes or until the pie is browned and just slightly jiggly in the center
- Cool completely before serving
- Let the pie cool, then cover it and refrigerate within 2 hours of baking
Video
Notes
- Short on time? Use a prepared pie crust from the refrigerated section or a frozen pie crust and skip the crust steps. They all work!!
- Want more help with the crust? My Easy Pie Crust post walks you through it.
This is so very delicious, I’m not even kidding! I haven’t made pecan pie in years and I did not want to use corn syrup again. My brain required me to whisk up the eggs before mixing in, though. I also wanted pecan halves on top. I didn’t put foil over the entire pie, so the top pecans were a little scorched, but it did not hurt the flavor, just the aesthetic. My pie needed a few more minutes in the oven to set up which is normal for me. I highly recommend this recipe and I will be using it from now on!