Description
If you’re dreaming of a dessert that blends bold Southern flavor with rich, chocolatey indulgence, this Texas Chocolate Pecan Pie is your must-try. It’s got a crisp buttery crust, a gooey dark chocolate filling, and that irresistible crunch of toasted pecans in every bite. Whether you’re planning a cozy holiday table or just craving something sweet with a twist, this pie delivers big flavor with minimal fuss. It’s the perfect balance of decadent and down-home comfort. Great for anyone seeking quick dessert ideas, holiday baking, easy recipes, or unique chocolate pies with a Southern soul.
Ingredients
1 pie crust (9-inch, homemade or store-bought, blind baked)
1 cup pecan halves (toasted)
1/2 cup chopped pecans (toasted)
3/4 cup dark chocolate chips (or chunks, 60-70% cacao)
1/2 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
3 large eggs
1 1/2 tsp vanilla extract
1/4 tsp sea salt (plus extra for topping, optional)
Instructions
1. Roll out the pie dough into a 9-inch dish, crimp the edges, and blind bake at 375°F for 10 minutes. Let cool.
2. Toast pecans at 350°F for 5-7 minutes. Chop half; reserve the rest.
3. Melt chocolate and butter in a saucepan until smooth. Remove from heat.
4. Whisk in brown sugar, corn syrup, eggs, vanilla, and salt until glossy.
5. Stir in chopped pecans, pour into the cooled crust, and top with whole pecans.
6. Bake at 350°F for 50-60 minutes, until the center is set but still jiggles slightly.
7. Cool for at least 2 hours before slicing to allow the filling to set.
Notes
Use a pie shield during baking if the crust browns too fast.
Let the pie cool fully to avoid a runny filling when slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 140mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg