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Texas Chocolate Pecan Pie

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This Texas chocolate pecan pie combines rich chocolate, toasted pecans, and a gooey caramel-like filling in a buttery crust. It’s an easy, crowd-pleasing Southern dessert perfect for holidays, gatherings, or whenever you need a little comfort.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 cup semisweet chocolate chips
  • 1/4 cup dark chocolate chips or chopped dark chocolate (optional)
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup light corn syrup (or golden syrup/maple syrup as substitute)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon instant espresso powder (optional)
  • 2 cups pecan halves, toasted
  • Flaky sea salt, for topping (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 8 minutes, stirring halfway. Let cool.
  2. Place pie crust in a 9-inch pie pan and crimp the edges as desired.
  3. In a microwave-safe bowl, combine semisweet and dark chocolate chips. Microwave in 20-second intervals, stirring after each, until smooth (about 1-2 minutes). Set aside to cool slightly.
  4. In a large bowl, whisk together melted butter, corn syrup, granulated sugar, brown sugar, eggs, vanilla, salt, and instant espresso powder until smooth (1-2 minutes).
  5. Pour in the melted chocolate and whisk until fully combined and glossy.
  6. Stir in the toasted pecans until evenly coated.
  7. Pour the filling into the prepared pie crust. Use a spatula to spread the pecans evenly. Arrange extra pecan halves on top if desired.
  8. Place the pie on a baking sheet and bake for 50-60 minutes. The center should be just set but still a little wobbly. If the crust browns too quickly, cover the edges with foil at the 30-minute mark.
  9. Transfer to a wire rack and cool for at least 2 hours before slicing. For perfect slices, chill in the fridge for 1 hour after cooling.
  10. Top with flaky sea salt, whipped cream, or vanilla ice cream before serving.

Notes

Toast pecans for extra flavor and crunch. Blind bake the crust for a crispier base if desired. Let the pie cool completely before slicing for clean cuts. The filling is naturally gluten-free; use a gluten-free crust if needed. Pie can be made ahead and flavors deepen after a day. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: Texas chocolate pecan pie, Southern dessert, chocolate pecan pie, holiday pie, Thanksgiving dessert, easy pecan pie, chocolate pie, classic Southern pie, pecan pie recipe, chocolate dessert

Find it online: https://norasfoods.com/texas-chocolate-pecan-pie-recipe-easy-southern-dessert-guide/