Description
This Texas Chocolate Pecan Pie recipe is a sweet, gooey dream! My personal take on a Southern classic, with plenty of chocolate and crunchy pecans. So good!
Ingredients
Scale
- Crust & Foundation:
- 1 refrigerated pie crust
- 1/2 cup unsalted butter (melted)
- Sweet Gooey Filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 3 large eggs
- Chocolate & Pecan Goodness:
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
- Optional Finishes:
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Prep Your Crust:: First things first, get that pie crust ready. Unroll it gently into a 9-inch pie plate. I like to crimp the edges a bit, just to make it look pretty, but you don’t have to be perfect—it’s homemade, after all! Sometimes I get a little too enthusiastic with the crimping and it ends up looking a bit rustic, which is totally fine. Just make sure it’s snug in there. No need to pre-bake the crust for this one, which is a little win in my book, honestly.
- Melt and Whisk the Base:: In a medium bowl, melt your butter. You can do this in the microwave in 30-second bursts or on the stovetop. Once it’s all liquidy and golden, whisk in the corn syrup, granulated sugar, and salt until everything is well combined and the sugar starts to dissolve. This is where the magic starts to happen, creating that gooey base for our Texas Chocolate Pecan Pie. I always give it an extra good whisk here, making sure there are no sugar granules hanging out at the bottom.
- Add the Eggs:: Now, crack those eggs into the butter mixture and whisk them in until they’re fully incorporated. You want a smooth, uniform mixture. Don’t over-whisk and introduce too much air, but make sure they’re thoroughly blended. This is what helps the pie set up beautifully. I remember one time I rushed this step, and the pie had a slightly less cohesive texture, so take your time, it’s worth it!
- Fold in Pecans and Chocolate:: Gently fold in your pecan halves and chocolate chips into the filling. I usually reserve a handful of pecans and chocolate chips to sprinkle on top later, just for a nice visual. You want them distributed evenly throughout the mixture so every slice of this Texas Chocolate Pecan Pie gets a good crunch and chocolatey bite. It’s okay if some sink; that’s just part of the charm!
- Pour into Crust and Bake:: Pour the entire gooey mixture into your prepared pie crust. If you reserved some pecans and chocolate chips, sprinkle them over the top now. Pop it into a preheated oven at 350°F (175°C) and bake for about 50-60 minutes. The edges of the crust should be golden, and the filling should be set around the edges, but the very center might still have a slight wobble. That’s totally normal!
- Cool Completely:: This is the hardest part, honestly! Once your Texas Chocolate Pecan Pie is out of the oven, resist the urge to cut into it immediately. Let it cool completely on a wire rack, which can take a few hours. This cooling time is crucial for the pie to fully set and achieve that perfect sliceable texture. I’ve been impatient before, and let me tell you, a warm, runny pie is still delicious, but it’s not quite the same experience!