Description
This Decadent Texas Chocolate Pecan Pie combines the rich flavors of semi-sweet chocolate and crunchy pecans in a buttery, flaky crust. Perfect for impressing guests or enjoying a classic Southern dessert with a chocolaty twist, this pie balances sweetness with a satisfying texture that wows any crowd.
Ingredients
Scale
Crust
- 1 9-inch unbaked pie crust
Filling
- 1 cup (240ml) light corn syrup
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/4 teaspoon salt
- 1/4 cup (56g) unsalted butter, melted
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- 1 1/2 cups (150g) pecan halves or pieces
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and place a baking sheet on the center rack to prepare for baking the pie safely and evenly.
- Prepare crust and filling base: Roll out the dough into a 9-inch pie dish, crimp the edges neatly, then chill it while preparing the filling. In a large bowl, whisk together the light corn syrup, granulated sugar, brown sugar, salt, melted butter, eggs, and vanilla extract until smooth to create the filling base.
- Add chocolate and pecans: Gently fold in the semi-sweet chocolate chips and pecan halves or pieces to distribute them evenly throughout the filling.
- Assemble the pie: Pour the filling mixture into the chilled pie crust and spread it out evenly using a spatula to ensure uniform baking.
- Bake the pie: Place the pie dish on the preheated baking sheet and bake for 50 to 60 minutes, until the filling is set but still slightly jiggly in the center. If the crust edges begin to brown too quickly, cover them with foil to prevent burning.
- Cool the pie: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours, which helps the filling fully set for clean slices.
- Serve: Slice the pie into 8 pieces and serve plain or with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Use a baking sheet under the pie to catch drips and make it easier to handle.
- Chilling the crust before filling prevents shrinkage during baking.
- Covering crust edges with foil ensures the pie edge doesn’t overbrown.
- Allow cooling time for best slicing results and to let flavors meld.
- The pie can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
