Description
This Chocolate Chip Butter Tart Pie is a delicious twist on the classic Canadian butter tart, featuring a rich, gooey filling loaded with chocolate chips and nuts in a buttery pie crust. Perfect for dessert lovers who enjoy a sweet, melt-in-your-mouth treat with a delightful combination of textures and flavors.
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
- Prepare the oven and pie crust: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, place it into a 9-inch pie pan and press gently to fit. If making homemade crust, roll out and fit into the pie pan.
- Mix the filling ingredients: In a large bowl, combine the packed brown sugar and melted butter. Stir until smooth. Add the eggs, one at a time, beating well after each addition. Then add the all-purpose flour, vanilla extract, and salt, mixing until fully incorporated.
- Add chocolate chips and nuts: Fold in the chocolate chips and chopped pecans or walnuts if using. Ensure that they are evenly distributed throughout the filling.
- Pour filling into crust: Pour the prepared filling mixture into the pie crust, spreading evenly to fill the pan.
- Bake the pie: Place the pie in the preheated oven and bake for about 45 to 50 minutes, or until the filling is set but still slightly gooey in the center. The crust should be golden brown on the edges.
- Cool and serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing. This helps the filling to set properly. Serve at room temperature or slightly warm for the best flavor.
Notes
- Use a pie shield or foil on the crust edges if they brown too quickly during baking.
- For a nut-free version, simply omit the nuts without affecting the overall flavor.
- Brown sugar packed tightly ensures the right sweetness and texture in the filling.
- Letting the pie cool thoroughly is key to achieving the classic gooey texture of butter tarts.
