Texas Chocolate Pecan Pie
Indulge in the rich, chocolatey goodness of this Texas Chocolate Pecan Pie. A buttery crust, gooey chocolate filling, and crunchy pecans combine for a Southern classic with a decadent twist. Perfect for holidays, special occasions, or any time you crave a sweet treat.
Ingredients
- For the Filling
- 1 cup light corn syrup or brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet or dark chocolate chips
- 1 ½ cups pecan halves lightly toasted
- A pinch of salt
- For the Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter cubed
- 3–4 tablespoons ice water
- Optional Toppings
- Whipped cream
- Vanilla ice cream
- Salted caramel drizzle
Instructions
- Prepare the Pie Crust:
- Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough holds together. Roll out and fit into a 9-inch pie pan. Trim edges.
- Toast Pecans:
- In a skillet, toast pecans for 4–5 minutes until fragrant. Set aside.
- Melt Chocolate:
- In a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Let cool slightly.
- Mix Filling:
- In a large bowl, whisk corn syrup, sugar, eggs, vanilla, and salt until smooth. Stir in melted chocolate mixture, then fold in toasted pecans.
- Assemble and Bake:
- Pour filling into prepared crust. Bake at 350°F (175°C) for 50–55 minutes, until center is just set and edges are slightly puffed. The center should wobble slightly.
- Cool and Serve:
- Let pie cool completely before slicing. Serve with whipped cream, ice cream, or a drizzle of caramel if desired.
Notes
- Toast pecans to enhance flavor and crunch.
- Use dark chocolate for a richer, less-sweet taste.
- Avoid overbaking — the center should wobble slightly when done.
- Cool completely before slicing to get clean, firm pieces.
- Add a pinch of salt to enhance chocolate and pecan flavors.