Recipe: Chef Tonya Mays’ chocolate chip pecan pie

There’s no better way to kick off the holiday season than with Chef Tonya Mays’ dish. Happy cooking.

A closeup photo of a pecan pie

We’re always grateful for good desserts. | Photo provided by @_tonyamays

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Tis the season for steaming hot bowls of soup, warm gingerbread cookies, spiked eggnog, and time in the kitchen spent making memories that will last a lifetime. Enter: Chef Tonya Mays, the creative force behind Kismet in the Distillery District, with her mouthwatering recipe for Chocolate Chip Pecan Pie.

The dish emphasizes sweet flavors of the season like vanilla, chocolate, and nuts. Here’s everything you need to get started.

Chocolate Chip Pecan Pie
Makes one whole delicious pie.


For the filling

  • 1/2 c butter, melted and slightly cooled
  • 1 c. Granulated sugar
  • 1/2 c All purpose flour
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 c chocolate chips
  • 1 c chopped pecans

For the pie dough

  • 1 1/4 cup all-purpose flour
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 stick or 4 oz butter, cold and small chunks
  • 3 tablespoons water


For the pie dough

  • Mix together flour salt and sugar.
  • Work in butter until no more butter pieces are whole and it starts to look coarse.
  • Add water and form into a dough. Do not over mix.
  • Wrap in plastic wrap and chill until ready for use.

For the filling

  • Whisk butter, sugar, flour, and eggs til smooth.
  • Add in vanilla, chocolate, and pecans.
  • Pour into unbaked pie shell
  • Bake at 350 for 45 minutes or until set.

Still want Chef Tonya Mays to cook for you? Visit her at Kismet, located at The Burl Arcade, or give her a follow on Instagram to see what events and bake sales she has next.

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