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Decadent Texas Chocolate Pecan Pie

A close-up, sunlit slice of rich chocolate pecan pie showing the flaky crust and gooey filling loaded with pecans.
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You will love this rich and gooey chocolate pecan pie recipe. It combines crunchy pecans and deep chocolate flavor in a flaky crust, making it the ultimate holiday dessert.

Ingredients

Scale
  • 1 (9-inch) unbaked homemade pecan pie crust (or store-bought)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 cup bittersweet chocolate chips or chopped bittersweet chocolate
  • 1 1/2 cups pecan halves, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the granulated sugar, brown sugar, melted butter, corn syrup, flour, vanilla extract, and salt until well combined. This forms the base of your gooey chocolate pie filling.
  3. Whisk in the lightly beaten eggs until the mixture is smooth.
  4. Gently fold in the chocolate chips and the 1 1/2 cups of pecan halves. Do not overmix.
  5. Pour the filling evenly into the prepared pie crust.
  6. Arrange extra pecan halves decoratively over the top of the filling, if desired.
  7. Bake for 50 to 60 minutes. The pie is done when the edges are set, but the center still has a slight jiggle, similar to gelatin.
  8. If the crust edges start to brown too quickly, cover them loosely with aluminum foil after about 35 minutes of baking.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.
  10. Serve this ultimate dessert pie slightly warm or at room temperature.

Notes

  • For a true Texas Chocolate Pecan Pie experience, use high-quality bittersweet chocolate.
  • If you are short on time, you can use a store-bought pie crust, but a homemade flaky crust makes a big difference.
  • This pie is excellent made ahead of time. Cover and refrigerate for up to 2 days.
  • To prevent the pecans from sinking entirely, gently fold them into the filling just before pouring it into the crust.

Nutrition

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