Description
Texas Chocolate Pecan Pie: Craving a slice of pure comfort? Our recipe delivers rich chocolate, buttery pecans, and sweet, gooey goodness. Youll adore it!
Ingredients
Scale
- Crust & Base:
- 1 (9-inch) unbaked pie crust
- 1/2 cup (1 stick) unsalted butter, melted
- The Gooey Filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Stars of the Show:
- 1 1/2 cups pecan halves
- 1 cup semi-sweet chocolate chips
- Pinch of Balance:
- 1/2 teaspoon salt
Instructions
- Prep Your Texas Chocolate Pecan Pie Crust: Get that pie crust settled into a 9-inch pie plate. Make sure it’s snug, you know? You can crimp the edges however you like – sometimes I get fancy, sometimes I just press it with a fork. Honestly, half the time it looks a bit messy, but that’s part of the charm, right? Don’t worry too much about perfection here; we’re going for deliciousness. I usually do this first, then pop it in the fridge while I get the filling ready.
- Melt the Butter & Mix Sweetness: In a medium bowl, melt your butter. I usually just zap it in the microwave for 30 seconds or so. Then, stir in the corn syrup and granulated sugar until it’s all smooth. This is where the magic starts to happen; you’ll see it transform into this glossy, sweet base. I always take a little sniff here; it smells so promising, like all the good things to come!
- Whip in the Eggs & Vanilla: Now, whisk in those lightly beaten eggs and the vanilla extract. Make sure everything is really well combined, but don’t go crazy over-whipping it, or you’ll get too much air. I’ve definitely gone a bit overboard before, and the pie turned out a little… fluffier than usual. We want that dense, gooey texture, so just mix until it’s incorporated.
- Fold in the Texas Chocolate Pecan Pie Stars: Gently fold in the pecan halves and chocolate chips. I like to make sure they’re evenly distributed, so every slice gets a good mix of both. Sometimes I sprinkle a few extra pecans and chocolate chips on top of the filling once it’s in the crust, just for show. It makes it look extra inviting, like a little treasure map of deliciousness!
- Bake Your Texas Chocolate Pecan Pie to Golden Perfection: Pour the glorious filling into your prepared pie crust. Try to get it all in there without spilling; I’ve had a few close calls, honestly. Place the pie on a baking sheet – this catches any drips and makes it easier to transfer. Pop it into a preheated oven at 350°F (175°C) for about 50-60 minutes. The edges should be set, and the center still a little jiggly.
- Cooling Your Texas Chocolate Pecan Pie Patience: This is the hardest part, I swear! Once the pie is out of the oven, the center might still look a little jiggly, but trust me, it will set as it cools. Let it cool completely on a wire rack for at least 2-3 hours, or even longer. I’ve tried to cut into it too soon, and it was a delicious, but very messy, puddle. Don’t be like me; let it chill!