Print

Texas Chocolate Pecan Pie

A close-up, appetizing slice of chocolate pecan pie showing the gooey filling and crust, bathed in sunlight.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, gooey chocolate pecan pie with a buttery crust. This recipe delivers a decadent Southern-style dessert perfect for holidays.

Ingredients

Scale
  • 1 (9 inch) unbaked deep-dish pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup pecan halves

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the sugar, corn syrup, eggs, melted butter, and vanilla extract until combined.
  3. Whisk in the cocoa powder and salt until the mixture is smooth.
  4. Stir in the chocolate chips.
  5. Pour half of the filling mixture into the prepared pie crust.
  6. Arrange half of the pecan halves evenly over the filling.
  7. Pour the remaining filling over the pecans. Top with the remaining pecan halves.
  8. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly.
  9. Let the pie cool completely on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For a fudgier texture, use dark chocolate chips instead of semisweet.
  • If you want a slight kick, add 1 tablespoon of bourbon to the wet ingredients.
  • To prevent the crust edges from burning, cover them loosely with aluminum foil halfway through baking.

Nutrition

Find it online: https://flavorzine.com/chocolate-pecan-pie-recipe/