Description
This Texas chocolate pecan pie is a rich, decadent Southern dessert featuring gooey chocolate, toasted pecans, and a buttery, flaky crust. It’s easy to make and perfect for holidays, potlucks, or whenever you need a show-stopping treat.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (1 stick, 115g) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (220g) light corn syrup (or maple syrup for variation)
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (165g) pecan halves, toasted
- Optional: 1/4 cup (40g) dark chocolate chips
- Optional: 1–2 tablespoons bourbon
- Optional: Flaky sea salt, for finishing
- Optional: Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat your oven to 350°F (175°C). Place the oven rack in the lower third. If using homemade crust, roll it out and fit into a 9-inch pie plate. Crimp the edges and chill while preparing the filling.
- Spread pecan halves on a baking sheet and toast in the oven for 6–8 minutes, stirring once, until fragrant and slightly darker. Let cool.
- In a small saucepan or microwave-safe bowl, melt butter and semi-sweet chocolate chips together over low heat, stirring until smooth. Let cool for a couple of minutes. If using bourbon, stir it in now.
- In a medium bowl, whisk together eggs, sugar, corn syrup, salt, and vanilla. Whisk in the melted chocolate-butter mixture until smooth and glossy.
- Scatter toasted pecans evenly in the bottom of the prepared pie crust. Pour the chocolate filling over the pecans, distributing them evenly. Optionally, reserve a handful of pecans to decorate the top.
- Place the pie on a baking sheet. Bake at 350°F (175°C) for 45–55 minutes, or until the center is just set and slightly puffed. If the crust browns too quickly, cover the edges with foil.
- Cool the pie on a wire rack for at least 2 hours to allow the filling to set. Serve at room temperature or slightly warmed, with whipped cream or vanilla ice cream if desired.
Notes
For best flavor, always toast the pecans before adding to the pie. Let the pie cool completely before slicing for clean cuts. For a gluten-free version, use a gluten-free pie crust. The pie can be made ahead and actually tastes better the next day. Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 500
- Sugar: 35
- Sodium: 220
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
Keywords: Texas chocolate pecan pie, chocolate pecan pie, Southern dessert, holiday pie, Thanksgiving dessert, easy pecan pie, chocolate pie, classic pie, rich dessert, decadent pie