Description
This Texas Chocolate Pecan Pie combines the richness of semi-sweet chocolate chips with the buttery crunch of toasted pecans in a classic flaky pie crust. Sweetened with brown sugar and corn syrup, and infused with vanilla extract, this pie is a decadent twist on the traditional pecan pie that’s perfect for holidays and special occasions.
Ingredients
Scale
Pie Crust
- 1 pie crust
Filling
- 1 1/2 cups pecans
- 1 cup semi-sweet chocolate chips
- 1 cup brown sugar
- 3/4 cup corn syrup
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges for a decorative finish, then refrigerate to keep the crust firm while you prepare the filling.
- Toast the Pecans: Spread pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 6–8 minutes until fragrant. Remove and let cool slightly to enhance their flavor and texture.
- Mix the Filling: In a large bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined, forming the base of the pie filling.
- Add Pecans and Chocolate: Gently fold the toasted pecans and semi-sweet chocolate chips into the filling mixture, ensuring even distribution throughout the filling.
- Fill the Pie Crust: Pour the prepared filling into the chilled pie crust, spreading it evenly to avoid any lumps or uneven baking.
- Bake the Pie: Place the filled pie in an oven preheated to 350°F (175°C) and bake for 50–60 minutes until the center is just set, indicating the filling has fully cooked but remains moist.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Then refrigerate it for at least 1 hour to firm up and develop the flavors for better slicing.
- Serve: Slice the pie and serve it with optional whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Notes
- To prevent the crust from over-browning, you can cover the edges with foil or a pie crust shield halfway through baking.
- Make sure the eggs are at room temperature for a smoother filling texture.
- For a nut-free version, omit pecans and increase chocolate chips or add chopped fruits.
- Store leftover pie covered in the refrigerator for up to 3 days.
