Texas Chocolate Pecan Pie – Irresistible Dessert
A rich pie with gooey filling and crunchy pecans, combining chocolate and syrup in a buttery crust—decadent and perfect for holidays or any special occasion.
Equipment
- 9-inch pie pan
- Mixing Bowl
- Whisk or spoon
- Oven
- Wire rack
Ingredients
Filling & Base
- 1 pie crust (store-bought or homemade)
- 1 cup corn syrup
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 4 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans
- 1 cup chocolate chips semi-sweet or dark
Instructions
- Preheat oven to 350°F (175°C).
- Fit the pie crust into a 9-inch pie plate. Crimp edges if desired.
- In a mixing bowl, combine corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, and salt. Whisk until smooth and well blended.
- Fold in chopped pecans and chocolate chips gently to distribute evenly.
- Pour the filling mixture into the prepared pie crust, taking care not to overfill.
- Bake for about 60 minutes in the preheated oven. If the pie crust edges brown too fast, cover edges with foil.
- Perform the toothpick test: insert a toothpick into center—some moist filling clinging is okay but it should not be liquid.
- Remove from oven and allow to cool on a wire rack. Let it cool for at least 2 hours before slicing to help it set.
Notes
Store pie in the refrigerator for up to 4 days; freeze for up to 3 months. Thaw overnight in fridge before reheating. Pair with whipped cream or a scoop of vanilla ice cream. You can substitute corn syrup with maple syrup or agave nectar, and for dairy-free options use plant-based butter and dairy-free chocolate. :contentReference[oaicite:0]{index=0}