Texas Chocolate Pecan Pie
Creamy, crunchy, and decadently chocolatey, Texas Chocolate Pecan Pie hits every dessert craving in one glorious slice.
Servings: 8 servings
Equipment
- Mixing Bowl
- Pie Plate
- Oven
Ingredients
Ingredients
- 1 9-inch unbaked deep-dish pie crust Place in a pie plate and crimp edges as desired.
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter Melted.
- 3 large eggs Room temperature.
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves Whole or halved as preferred.
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges as desired. Set aside.
- In a large bowl, whisk together the corn syrup, light brown sugar, granulated sugar, melted butter, eggs, milk, vanilla extract, and salt until smooth and well combined.
- Stir in the pecan halves and semisweet chocolate chips, distributing them evenly through the filling.
- Pour the filling into the prepared pie crust. Use a spatula to spread the pecans evenly on top.
- Bake the pie for 50 to 60 minutes, or until the center is set and does not jiggle when gently shaken.
- If the crust browns too quickly, cover the edges with foil halfway through baking.
- Remove the pie from the oven and let cool completely on a wire rack for at least 2 hours to allow the filling to fully set.
- Serve at room temperature or chilled. Optionally, top with whipped cream or vanilla ice cream.
Notes
Store leftover pie covered in the refrigerator for up to 4 days. You can freeze the whole baked pie or individual slices for up to 2 months.