Description
A rich and decadent Texas-style chocolate pecan pie, featuring a buttery crust, gooey chocolate filling, and generous toasted pecan halves.
Ingredients
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
½ cup granulated sugar
¼ cup unsalted butter melted
1 tsp vanilla extract
¼ tsp salt
1 ½ cups pecan halves toasted
Instructions
Step 1: Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.
Step 2: Spread pecan halves on a baking sheet and toast in the oven for 8-10 minutes. Let them cool.
Step 3: Melt chocolate chips in 30-second intervals in a microwave-safe bowl, stirring until smooth. Set aside to cool.
Step 4: In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt. Stir in the melted chocolate.
Step 5: Brush pie crust with egg white. Add half of the toasted pecans to the bottom of the crust. Pour in the chocolate filling. Top with remaining pecans decoratively.
Step 6: Bake for 50–60 minutes until the edges are set and the center is slightly jiggly. If the crust browns too quickly, use foil or a pie shield to cover the edges.
Step 7: Let the pie cool completely on a wire rack before slicing. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
Notes
For an extra layer of flavor, try browning the butter slightly before adding it to the filling mixture. Ensure your pie cools completely before slicing for the best texture and presentation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
