Description
This decadent Chocolate Chip Butter Tart Pie combines the classic Canadian butter tart filling with the rich addition of chocolate chips and optional nuts, all encased in a flaky pie crust. A perfect blend of gooey, sweet, and buttery flavors makes this pie a delightful dessert for any occasion.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (or homemade, if preferred)
Filling
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk, your preference)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the pie evenly.
- Prepare the crust: Place the pre-made or homemade pie crust into a 9-inch pie pan, pressing it evenly along the bottom and sides. Trim any excess crust hanging over the edges.
- Mix the filling: In a mixing bowl, whisk together the brown sugar, melted butter, eggs, flour, vanilla extract, and salt until smooth and well combined.
- Add chocolate chips and nuts: Gently fold the chocolate chips and chopped pecans or walnuts (if using) into the filling mixture.
- Fill the crust: Pour the filling mixture into the prepared pie crust, spreading it evenly for a uniform bake.
- Bake the pie: Place the pie on the center rack of the preheated oven and bake for 45 to 55 minutes. The filling should be bubbly and golden brown, and the crust should be crisp. If the crust edge browns too quickly, cover with foil to prevent burning.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack so the filling sets properly. Serve at room temperature or slightly chilled for best flavor.
Notes
- You can make your own pie crust if you prefer a homemade touch.
- Use semi-sweet or milk chocolate chips based on your sweetness preference.
- Chopped pecans or walnuts add a nice crunch but can be omitted for a nut-free version.
- Make sure to let the pie cool fully to avoid a runny filling.
- Storing the pie in the refrigerator helps it firm up and lasts up to 3 days.
