Chocolate Chip Pecan Pie

Chocolate and Pecans - is there anything better?

Rich and smooth, this is best refrigerated and served after two days in the fridge, if you can resist that long...!

Honestly, professional caterers seldom make pie crust from scratch. Read about how we do it, and how you can save lots of time too:Caterer’s Pie Secrets gives you lots of ideas, especially for larger parties.

Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.

Portions/Servings This recipe will feed 8 people, a total of one pie.
Read about Party Food Quantities to plan for more or less.


1 - 9 inch Oreo pie crust, baked
1 cup milk
splash of vanilla extract
12 ounces of semi-sweet chocolate chips
12 ounces of chopped Pecans
1 few unbroken pecan halves for a topping 2 tablespoons margarine or butter
1 bag of Chips Ahoy Chocolate Chips Cookies
Whipped cream


Prep the pie crust by brushing it with slightly beaten egg yoke and then baking at 375^deg for 5 minutes.

Using a rolling pin, crust most of the cookies into course crumbs.

In a frying pan, melt the butter and slowly cook the pecans over a low flame - just enough to give them some color. Mix them into the crushed chocolate chip cookies. Sprinkle about half of them on the pie crust.

Use a double boiler, or put a heat-proof mixing bowl over a medium saucepan with boiling water on the stove.

Heat the milk and chocolate chips, stirring until smooth and creamy. Remove from heat and stir in the vanilla.

Pour into the baked pie crust, top with the other half of crushed cookie and pecans. Refrigerate overnight.

Top with whipped cream and a few of the uncrushed cookies and pecan halves.

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