Bake this rich, gooey Texas Chocolate Pecan Pie featuring crunchy pecans and melted chocolate chips in a flaky, buttery crust. This recipe delivers a show-stopping holiday dessert that is simple to prepare.
Author:sarahthompson
Prep Time:15 min
Cook Time:60 min
Total Time:75 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (9-inch) unbaked pie crust (homemade or store-bought)
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup unsalted butter, melted
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Place the unbaked pie crust into a 9-inch pie plate.
In a medium bowl, whisk together the granulated sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth.
In a separate small bowl, whisk together the cocoa powder and salt. Add this dry mixture to the wet ingredients and mix until fully combined and no lumps remain. This creates the fudgy chocolate base.
Gently stir in the chopped pecans and chocolate chips into the chocolate filling mixture.
Pour the entire filling mixture evenly into the prepared pie crust.
Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly when gently shaken. If the crust edges brown too quickly, cover them loosely with aluminum foil.
Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. Cooling allows the gooey filling to set properly.
Serve this rich Southern chocolate pie at room temperature or slightly chilled.
Notes
For a non-soggy bottom, place the pie plate on the lowest rack of the oven for the first 20 minutes of baking.
If you prefer a stronger chocolate flavor, use bittersweet chocolate chips instead of semi-sweet.
This pie is excellent when served with a dollop of fresh whipped cream.