Description
A rich and decadent Texas Chocolate Pecan Pie made with toasted Texas pecans and melted dark chocolate ribbons throughout a gooey caramel-brown sugar filling.
Ingredients
Scale
- 1 ½ cups Texas pecans – Toasted
- 1 cup Dark chocolate chips – Spread on crust bottom
- 1 cup Corn syrup – Light
- 1 cup Brown sugar – Packed
- 3 large Eggs – Room temp if possible
- 4 tbsp Butter – Melted
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 1 Unbaked pie shell – 9-inch
Instructions
- Preheat oven to 350°F. Place the unbaked pie crust into a 9-inch pie dish and spread dark chocolate chips evenly across the bottom.
- Place pecans on a baking sheet and toast for 5–7 minutes until fragrant. Allow to cool slightly.
- Whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth and glossy.
- Add toasted pecans over the chocolate chips, then slowly pour the filling over the nuts. Tap gently to release air bubbles.
- Bake 50–60 minutes, until edges are set and center jiggles slightly. Cool at room temperature for at least 2 hours before slicing.
Notes
- This pie tastes even better the next day.
- It slices beautifully and travels well.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 30 g
- Sodium: 160 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg