Texas Chocolate Pecan Pie Recipe for the Holidays
Make any gathering special with this easy, crowd-pleasing Texas Chocolate Pecan Pie. Its rich chocolate filling, toasted pecans, and flaky crust deliver a delicious, unforgettable dessert experience.
Equipment
- 9-inch pie plate
- Baking sheet
- Large mixing bowl
- Whisk
- Parchment paper or foil
- Pie weights or dried beans
- Fork
- Wire Rack
Ingredients
- 1 ½ cups pecan halves toasted
- 1 9-inch unbaked pie crust
- 4 oz semi-sweet chocolate chopped
- 3 large eggs
- 1 cup light corn syrup
- ½ cup packed light brown sugar
- ¼ cup unsalted butter melted
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Toast Pecans: Preheat oven to 350°F (175°C). Toast pecans on baking sheet for 8-10 minutes until fragrant.
- Prepare Crust: Place crust in pie plate. Crimp edges.
- Blind-Bake: Prick crust with fork. Line with parchment/foil, fill with weights. Bake at 350°F for 15-20 min. Remove weights/paper, bake 5-10 min more. Cool slightly.
- Make Filling: Whisk eggs, corn syrup, brown sugar, butter, flour, vanilla, and salt in bowl.
- Combine: Stir in chocolate and toasted pecans.
- Bake: Pour filling into crust. Bake at 350°F for 50-60 minutes, or until set with a slight jiggle. Cover edges with foil if needed.
- Cool: Cool completely on wire rack before serving.
Notes
For best results, use semi-sweet chocolate and don't skip toasting the pecans. Allow pie to cool completely for the filling to set properly. Serve with vanilla ice cream or whipped cream. See full recipe for variations (Bourbon, Gluten-Free, Vegan).