Description
Texas Chocolate Pecan Pie is a rich and heartwarming dessert that perfectly blends dark chocolate and crunchy pecans. A true Southern classic, it’s ideal for holidays, gatherings, or any time you crave a slice of homemade comfort.
Ingredients
Scale
- 1 store-bought pie crust (or homemade)
- 1 egg white (lightly beaten for brushing)
- 1 cup dark chocolate chips (semi-sweet or bittersweet)
- 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)
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp the edges.
- Spread pecans on a baking sheet and toast for 8–10 minutes. Cool afterward.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool.
- In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt. Stir in the cooled melted chocolate.
- Brush pie crust with beaten egg white. Add half of the toasted pecans, pour the chocolate filling over them, and top with remaining pecans.
- Bake for 50–60 minutes until edges are set but center is slightly jiggly. Cover edges with foil if browning too quickly.
- Cool completely on a wire rack before slicing. Serve at room temperature or chilled with whipped cream or ice cream.
Notes
Serve fresh with whipped cream or vanilla ice cream. Store leftovers in the fridge for 3–4 days or freeze for up to 2 months. Toast the pecans for enhanced flavor, avoid overbaking, and use high-quality chocolate for the best results. Add espresso or bourbon for extra depth.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg