Description
This Texas chocolate pecan pie is a rich, gooey Southern dessert featuring toasted pecans and melty chocolate in a buttery crust. It’s a showstopping treat perfect for holidays, potlucks, or any time you crave a decadent slice of comfort.
Ingredients
- 1 9-inch unbaked pie shell (homemade or store-bought)
- 1 cup (200g) granulated sugar
- 1 cup (240ml) light corn syrup (or golden syrup)
- 1/2 cup (110g) unsalted butter, melted and cooled slightly
- 3 large eggs, room temperature
- 1/4 cup (30g) unsweetened cocoa powder (preferably Dutch-process)
- 3/4 cup (130g) semi-sweet chocolate chips
- 1/4 cup (45g) dark chocolate chips or chunks (optional)
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (150g) pecan halves, toasted
- Whipped cream or vanilla ice cream (optional, for garnish)
- Extra chopped pecans (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Place the oven rack in the lower third position. Set your unbaked 9-inch pie shell on a baking sheet lined with parchment.
- Spread pecan halves on a baking sheet and toast in the preheated oven for 7-9 minutes, stirring halfway through, until fragrant and slightly darker. Let cool, then roughly chop half of them.
- In a large bowl, whisk together granulated sugar, corn syrup, melted butter, and cocoa powder until smooth. Add eggs one at a time, whisking well after each addition. Stir in salt and vanilla extract.
- Fold in semi-sweet chocolate chips, dark chocolate chips (if using), and all the toasted pecans. The batter should look glossy with visible chunks.
- Pour the filling into the prepared pie shell. Use a spatula to distribute the chocolate and pecans evenly. Arrange a few whole pecan halves on top if desired.
- Bake at 350°F (175°C) for 50-60 minutes. The edges should be set and puffed, but the center should still jiggle slightly when gently shaken. If the top browns too quickly, tent loosely with foil halfway through. Start checking at 45 minutes.
- Remove the pie from the oven and let cool on a wire rack for at least 2-3 hours to allow the filling to set.
- Slice with a sharp knife, wiping between cuts for neat slices. Serve at room temperature or slightly warm, topped with whipped cream, vanilla ice cream, or chocolate shavings if desired.
Notes
For best flavor, always toast the pecans before adding to the filling. Let the pie cool completely before slicing for clean cuts. Use good-quality chocolate for a richer taste. If you want picture-perfect slices, chill the pie for an hour before cutting, then bring to room temperature before serving. For a gluten-free version, use a gluten-free pie crust. The filling is naturally gluten-free.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 36
- Sodium: 180
- Fat: 28
- Saturated Fat: 11
- Carbohydrates: 48
- Fiber: 3
- Protein: 5
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