Description
Who doesn’t love a dessert that blends rich chocolate with crunchy pecans? 😍 This isn’t your average pecan pie it’s Texas-sized flavor in every bite! A buttery crust holds a glossy, dark chocolate filling swirled with toasted pecans. Serve it warm or chilled, with whipped cream or ice cream, and prepare to hear “Can I have the recipe?” on repeat. Southern comfort never tasted so sweet.
Ingredients
For the Crust:
• 1 store-bought or homemade pie crust
• 1 egg white, lightly beaten (for brushing)
For the Filling:
• 1 cup dark chocolate chips (semi-sweet or bittersweet)
• 3 large eggs
• 1 cup light corn syrup
• ½ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 1½ cups pecan halves, toasted
Instructions
1️⃣ Preheat & Prep Crust:
Preheat oven to 350°F (175°C).
Press pie crust into a 9-inch dish and crimp edges. Brush the bottom with egg white to prevent sogginess.
2️⃣ Toast the Pecans:
Spread pecans on a baking sheet and toast in the oven for 8–10 minutes until fragrant. Let cool.
3️⃣ Melt the Chocolate:
In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between until smooth. Set aside.
4️⃣ Make the Filling:
In a large bowl, whisk eggs, corn syrup, sugar, melted butter, vanilla, and salt until smooth. Stir in melted chocolate until fully combined.
5️⃣ Assemble the Pie:
Add half the pecans to the crust. Pour in the chocolate filling. Top with remaining pecans in a decorative pattern.
6️⃣ Bake:
Place pie on a baking sheet and bake for 50–60 minutes, or until edges are set and center is slightly jiggly. Cover crust with foil if it browns too quickly.
7️⃣ Cool & Serve:
Let the pie cool completely on a wire rack before slicing. Serve at room temperature or chilled with whipped cream or vanilla ice cream.
Notes
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Make-Ahead Tip: Texas Chocolate Pecan Pie can be baked up to 2 days in advance. Let it cool fully, then wrap tightly and store at room temperature or refrigerate for longer freshness.
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Freezer Friendly: Freeze the fully baked pie or individual slices for up to 2 months. Thaw overnight in the fridge and reheat gently at 300°F before serving.
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Crust Options: Both store-bought and homemade pie crusts work well. For a flakier base, brush the crust with egg white before filling to prevent sogginess.
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Chocolate Tip: Use semi-sweet or bittersweet dark chocolate (at least 60% cacao) for deep, balanced flavor. Avoid milk chocolate—it makes the pie too sweet.
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Corn Syrup Substitutes: You can substitute maple syrup, golden syrup, or dark corn syrup. If using a thinner syrup, add 1 tablespoon of cornstarch to help thicken the filling.
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Allergy Adjustments: For a gluten-free version, use a certified GF crust and check chocolate labels. For vegan pie, use flax eggs, dairy-free butter, and vegan dark chocolate.
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Serving Suggestion: Serve warm or chilled with vanilla ice cream, whipped cream, or a drizzle of caramel for an extra decadent finish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 560 kcal
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: Pecan Desserts, Chocolate Pie Recipes, Holiday Pies, Southern Baking, Easy Thanksgiving Desserts, Fall Pie Ideas, Pie with Nuts, Classic American Sweets, Party Desserts