Rich Texas Chocolate Pecan Pie for Gatherings (Print Version)
Discover how to make a truly rich Texas Chocolate Pecan Pie with gooey chocolate and crunchy pecans. A family favorite for any gathering.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Nuts, Dairy, Gluten
# Ingredients:
→ Pie Crust Foundation
01 -
1 (9-inch) unbaked pie crust (store-bought or homemade)
→ Gooey Filling Essentials
02 -
1 cup light corn syrup
03 -
1/2 cup granulated sugar
04 -
1/2 cup (1 stick) unsalted butter, melted
05 -
3 large eggs, at room temperature
→ Rich Chocolate & Pecans
06 -
1 cup semi-sweet chocolate chips
07 -
1 1/2 cups pecan halves, lightly toasted
→ Flavor Enhancers
08 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
First things first, get that unbaked pie crust settled into a 9-inch pie plate. I like to crimp the edges really well; it helps prevent shrinking, which is a battle I’ve lost many times, honestly. Make sure it's snug, no air bubbles underneath. I usually just press it gently with my fingers, making sure it sits evenly. You want a nice, pretty edge for this pie, so take your time here!
02 -
In a large bowl, whisk together the light corn syrup, granulated sugar, and melted butter. Get it all smooth and combined. Then, crack in those eggs—remember what I said about a separate small bowl? Seriously, it saves headaches! Whisk until everything is fully incorporated and looks nice and glossy. This is the heart of your Texas Chocolate Pecan Pie, so make sure it's well mixed. I always take a moment to admire the silky texture before moving on.
03 -
Stir in the vanilla extract. Oh, the smell! It just instantly makes the kitchen feel warmer. Now for the good stuff: the semi-sweet chocolate chips and the pecan halves. I like to sprinkle them evenly over the bottom of the prepared pie crust first, then pour the wet filling over them. This helps ensure every slice gets a good mix of chocolate and pecans. Don't be shy with those pecans!
04 -
Carefully pour the filling mixture into your prepared pie crust. Try to distribute the pecans and chocolate chips as evenly as possible. Sometimes they try to float, and that's okay, they'll settle. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes. The edges of the crust should be golden, and the center of the pie should be mostly set, with just a slight jiggle. I always set a timer, but I also keep an eye on it—ovens can be quirky!
05 -
You'll know this pie is done when the edges are set and puffy, but the very center still has a slight, delicate wobble when you gently shake the pie plate. It’s a fine line, honestly! I’ve overbaked it before, and it turns out a bit too firm, almost like fudge. And underbaked? Well, that's a runny mess. A toothpick inserted near the center should come out mostly clean, but a little gooey is good. Trust your instincts, and maybe your nose!
06 -
This is the hardest part, I swear! Once baked, let this pie cool completely on a wire rack. Seriously, *completely*. It needs this time to set up properly. If you cut into it too soon, it’ll be a beautiful, delicious, gooey mess that won’t hold its shape. I’ve made that mistake more times than I care to admit. The waiting is worth it for that perfectly sliced, rich, and nutty treat.
# Notes:
01 -
Toasting pecans lightly before adding them truly deepens their flavor, a tip I swear by now.
02 -
Always let the pie cool completely on a wire rack; slicing too early leads to a gooey (but delicious) disaster.
03 -
If you're out of semi-sweet, milk chocolate chips work for a sweeter pie, though it changes the richness a bit.
04 -
A small dollop of homemade whipped cream with a sprinkle of sea salt elevates every slice.
# Equipment Needed:
01 -
9-inch pie plate
02 -
large mixing bowl
03 -
whisk
04 -
wire rack
# Nutrition (Per Serving):
Calories: 450 Calories
Total Fat: 25g Fat
Total Carbohydrate: 55g Carbs
Protein: 5g Protein