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Irresistible Texas Chocolate Pecan Pie Recipe You Have to Try - Featured Image

Irresistible Texas Chocolate Pecan Pie Recipe You Have to Try

Learn how to make delicious Texas Chocolate Pecan Pie. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 cup light corn syrup
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves
  • 3/4 cup semi-sweet chocolate chips

Substitution tips: If you want to lighten it up, you can swap half the butter for applesauce, but the texture will be a bit different. For a gluten-free twist, try a gluten-free pie crust. If you prefer dark chocolate, feel free to swap the semi-sweet chips for dark chocolate, which adds a richer flavor.

Instructions

  1. Preheat your oven to 350°F. While the oven warms, place your unbaked pie crust into a 9-inch pie pan. If you’re using a store-bought crust, gently press it into place and crimp the edges for that classic look.
  2. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until everything is smooth and combined. I like to use a whisk here because it’s quick and keeps things light.
  3. Sprinkle the pecan halves evenly over the bottom of the pie crust. Don’t be shy—pecans are the star here, and I always add a few extra for good measure. Next, sprinkle the chocolate chips over the pecans. The chocolate will melt into the filling, creating those lovely pockets of gooey richness.
  4. Carefully pour the syrup mixture over the pecans and chocolate. The liquid should cover the nuts and chocolate almost completely but not overflow the crust. This step always makes me nervous, but a steady hand wins the race.
  5. Bake the pie on the middle rack for 55 to 65 minutes. You’ll know it’s done when the filling is set but still slightly jiggly in the center. I usually peek at around 50 minutes to make sure the crust edges aren’t browning too fast. If they are, a simple foil shield does the trick to avoid burning.
  6. Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling time is crucial—trust me, I’ve learned the hard way that slicing too soon leads to a runny mess. The pie will firm up as it cools, making those slices clean and beautiful.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Texas Chocolate Pecan Pie, recipe, cooking, food