Texas Chocolate Pecan Pie

A decadent fusion of sweet and salty with a rich chocolate filling and crunchy pecans, this Texas Chocolate Pecan Pie is perfect for family gatherings and special occasions.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American, Southern

Calories: 400

Ingredients Method Notes

Ingredients

Crust

1 pie crust (store-bought or homemade) If you're short on time, pre-made crusts like Pillsbury or Marie Callender's are reliable.

Filling

1 cup pecans, chopped Opt for fresh pecans for maximum flavor.
1 cup semi-sweet chocolate chips Ghirardelli or Nestlé Toll House are excellent choices.
3 4 cup corn syrup Light corn syrup helps achieve a gooey, caramel-like texture.
3 4 cup brown sugar Use packed brown sugar for optimal sweetness.
1 4 cup unsalted butter, melted Allow butter to reach room temperature for easy mixing.
3 large eggs Fresh eggs improve the texture of the filling.
1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
1 4 teaspoon salt A pinch of sea salt enhances sweetness.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Beat until well mixed.
Stir in the chopped pecans and chocolate chips.
Pour the filling into the pie crust.

Baking

Bake for about 60 minutes or until the filling is set and a knife inserted comes out clean.
Let it cool before serving.

Notes

Use a pie crust shield to prevent burning while ensuring the crust gets perfectly golden brown. The pie can be made a day in advance for better flavor. Store leftover pie covered in the refrigerator for up to 4 days, or freeze for up to 3 months.