u003cstrongu003eCan I use milk chocolate?u003c/strongu003e

I don't recommend it. Milk chocolate is too sweet and will overpower the other flavors.

u003cstrongu003eMy filling is runny. What happened?u003c/strongu003e

You probably didn't bake it long enough. Make sure the filling is set but still has a slight jiggle in the center. You can also use a knife test as described above.

u003cstrongu003eMy crust is burnt. How can I prevent this?u003c/strongu003e

If the edges of the crust are getting too brown too fast, cover them with foil.

u003cstrongu003eCan I make this pie ahead of time?u003c/strongu003e

Yep! You can make the pie 2 days before you need it and keep it in the fridge.

u003cstrongu003eWhy did my pie crack?u003c/strongu003e

This can happen if the pie is overbaked or if it cools too quickly.

u003cstrongu003eIs this recipe Gluten-Free?u003c/strongu003e

No, but below in customizations I have instructions for a gluten-free version!

u003cstrongu003eWhat type of chocolate is best?u003c/strongu003e

Use a semi-sweet chocolate, I have found this to be best to ensure the pie isn't overly sweet, and the chocolate complements the pecans.

Texas Chocolate Pecan Pie Recipe for the Holidays

Description

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.

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

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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).

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert, Snack
Cuisine: American