Homemade Texas Chocolate Pecan Pie
There is something truly magnetic about a Texas Chocolate Pecan Pie cooling on the counter. It’s not just a dessert; it’s an event. The air in the kitchen becomes thick with the scent of toasted nuts and rich, melting cocoa, promising a treat that is far more indulgent than your standard holiday fare.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 1 ½ cups pecan halves
- 1 cup semi-sweet chocolate chips
- 3 large eggs room temperature
- 1 cup dark corn syrup
- ½ cup granulated sugar
- 4 tbsp unsalted butter melted and cooled
- 1 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F.
- Spread the chocolate chips in an even layer across the bottom of the unbaked pie crust. Top with the pecan halves.
- In a medium bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt until smooth and combined.
- Slowly pour the egg mixture over the pecans and chocolate.
- Bake for 50–60 minutes. The edges should be slightly puffed and set, while the center should have a very slight wiggle.
- Remove from the oven and place on a wire rack. Cool completely (at least 4 hours) before slicing to allow the filling to set.
- Serve with a side of whipped cream or vanilla ice cream.