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Texas Chocolate Pecan Pie

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This rich and decadent pie combines the classic flavors of a traditional pecan pie with the added indulgence of semi-sweet chocolate chips. It’s the perfect dessert for special occasions and holiday gatherings!

Ingredients

Scale
  • For the Crust:
    • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • For the Filling:
    • 1 cup light corn syrup
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1/4 cup unsalted butter, melted
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 1/2 cups pecan halves
    • 1 cup semi-sweet chocolate chips
  • Optional Garnish:
    • Whipped cream
    • Extra pecans or chocolate shavings

Instructions

  • Preheat Oven: Set your oven to 350°F (175°C).
  • Prepare the Crust: Place the pie crust into a 9-inch pie dish, trimming and fluting the edges as desired. Keep the crust chilled while preparing the filling.
  • Make the Filling: In a large bowl, whisk together the light corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth.
  • Add Pecans and Chocolate: Stir in the pecan halves and chocolate chips until evenly distributed.
  • Assemble the Pie: Pour the filling into the prepared pie crust, spreading it evenly.
  • Bake: Place the pie dish on a baking sheet to catch any spills. Bake for 50-55 minutes, or until the filling is set but the center still jiggles slightly. If the crust browns too quickly, cover the edges with foil.
  • Cool and Serve: Allow the pie to cool completely to set the filling. Serve with whipped cream, extra pecans, or chocolate shavings if desired.

Notes

  • Prevent Overbaking: The pie should have a slight jiggle in the center when removed from the oven to maintain a gooey texture.
  • Protect the Crust: Use a pie crust shield or foil to prevent the edges from over-browning during baking.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

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