Texas Chocolate Pecan Pie
This Texas chocolate pecan pie is a rich, gooey dessert with the perfect blend of crunchy pecans, smooth chocolate, and sweet filling — all nestled in a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1/3 cup melted butter (unsalted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves (toasted or raw)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together light corn syrup, brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and salt until smooth.
- Arrange chocolate chips and pecan halves evenly in the unbaked pie crust.
- Pour the syrup mixture evenly over the pecans and chocolate.
- Place pie on the center rack of the oven and bake for 50–60 minutes, until the filling is set at the edges but slightly wobbly in the center.
- If the crust edges brown too quickly, cover them loosely with foil.
- Remove from oven and cool completely on a wire rack before slicing.
Notes
- Toasting pecans before baking adds a richer nutty flavor. Simply place them on a baking sheet and toast at 350°F for 5–7 minutes.
- For a crispier crust, blind bake the pie shell for 10 minutes before filling.
- Store leftovers at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
Find it online: https://claradelish.com/texas-chocolate-pecan-pie/