Make this rich, gooey Texas Chocolate Pecan Pie. It combines crunchy pecans and deep chocolate flavor in a buttery, flaky crust, making it a show-stopping dessert for any gathering.
Author:JessT
Prep Time:20 min
Cook Time:60 min
Total Time:5 hours
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (9-inch) unbaked homemade flaky pie crust
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, melted
1 cup light corn syrup
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
Instructions
Preheat your oven to 350 degrees F. Place your unbaked pie crust in a 9-inch pie plate.
In a medium bowl, whisk together the granulated sugar and brown sugar.
Add the melted butter, corn syrup, flour, vanilla extract, and salt to the sugar mixture. Whisk until the mixture is smooth.
Beat in the eggs until they are just combined into the filling mixture.
Stir in the chocolate chips and pecan halves until they are evenly distributed throughout the filling.
Pour the filling mixture carefully into the unbaked pie crust.
Bake for 50 to 60 minutes. The center should be mostly set, with only a slight jiggle remaining when gently shaken. If the crust edges brown too quickly, cover them loosely with aluminum foil after about 30 minutes.
Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time allows the gooey pecan pie filling to set properly.
Serve slightly warm or at room temperature.
Notes
For the best texture, use high-quality pecan halves. Toasting them lightly before adding them to the filling deepens their flavor.
If you are short on time, you can substitute the homemade flaky crust with a good quality store-bought crust.
This pie is excellent served with a dollop of fresh whipped cream or a scoop of vanilla ice cream.