Texas Chocolate Pecan Pie: Rich and Gooey Classic
Make this rich, decadent Texas Chocolate Pecan Pie featuring a gooey chocolate filling and crunchy pecans in a buttery crust. This recipe delivers a showstopper dessert perfect for holidays.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 215 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup pecan halves
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate.
- In a medium bowl, whisk together the granulated sugar and flour.
- Add the melted butter, corn syrup, and brown sugar to the dry ingredients. Mix until just combined.
- Whisk in the eggs, vanilla extract, and salt until the mixture is smooth.
- Stir in the chocolate chips and pecan halves until they are evenly distributed throughout the filling.
- Pour the filling mixture into the unbaked pie crust.
- Bake for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly. The edges should look firm.
- Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the gooey texture to set properly.
Notes
- For an extra rich flavor, substitute 1/4 cup of the corn syrup with bourbon for a Bourbon Chocolate Pecan Pie variation.
- To prevent the crust edges from burning, cover them loosely with aluminum foil halfway through baking.
- Use high-quality semi-sweet chocolate chips for the best chocolate flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg