Texas Chocolate Pecan Pie
A delicious blend of classic pecan pie and rich chocolate, featuring toasted pecans and a fudgy filling that’s both gooey and glossy.
Ingredients
For the pie crust and filling
- 1 crust store-bought pie crust (or homemade)
- 1 large egg white (lightly beaten for brushing)
- 1 cup dark chocolate chips (semi-sweet or bittersweet) Choose semi-sweet for sweetness or bittersweet for a grown-up flavor.
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves (toasted) Toast them to enhance flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- Toast the pecans on a baking sheet for 8–10 minutes until nutty and slightly deeper in color. Let cool.
- Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring each time. Let cool slightly.
- In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt until smooth. Stir in the melted chocolate until glossy.
- Brush the inside of the pie crust with the egg white. Sprinkle half of the toasted pecans, then pour the chocolate filling. Arrange remaining pecans on top.
Baking
- Bake for 50–60 minutes until the edges set with a slight jiggle in the center. Cover edges with foil if browning too quickly.
Cooling and Serving
- Let the pie cool completely on a wire rack. Slice and serve at room temperature or chilled.
Notes
For best results, cool the chocolate before mixing with eggs, toast pecans until fragrant, and store leftovers chilled. Serve with whipped cream or ice cream.