Texas Chocolate Pecan Pie: A Rich Family Favorite (Print Version)
My homestyle Texas Chocolate Pecan Pie recipe. Rich, gooey, and packed with chocolate and pecans. Perfect for any gathering.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ For the Flaky Crust
01 -
1 store-bought 9-inch pie crust (or homemade)
02 -
1 tbsp all-purpose flour (for dusting if homemade)
→ The Rich, Gooey Filling
03 -
1/2 cup unsalted butter, melted
04 -
1 cup granulated sugar
05 -
1 cup light corn syrup
06 -
3 large eggs
07 -
1 tsp vanilla extract
→ Chocolate & Pecan Goodness
08 -
1 cup semi-sweet chocolate chips
09 -
1 1/2 cups pecan halves
# Instructions:
01 -
First things first, get that pie crust ready. If you're using a store-bought one, just unroll it into your pie dish. If you're making it from scratch (bravo!), roll it out and fit it in. Crimp the edges however you like – I usually just do a simple fork crimp, honestly. No need for perfection, it's homemade! Blind bake it for about 10-12 minutes at 375°F (190°C), then let it cool a bit. This step prevents a soggy bottom, which is, like, the worst pie disaster.
02 -
While the crust is chilling, let's get gooey! In a large bowl, whisk together the melted butter, granulated sugar, light corn syrup, and vanilla extract until it's all smooth. Then, crack in those eggs and whisk them in really well. You want it light and airy, but not frothy. This is where the magic starts to happen for this dessert. I remember one time I forgot the vanilla, and it tasted... flat. Don't be like me!
03 -
Now for the good stuff! Gently fold in your semi-sweet chocolate chips and pecan halves into the filling mixture. Don't just dump them, you know? You want them evenly distributed so every slice gets a fair share of deliciousness. I sometimes sneak a few extra pecans in here, just because. Who's judging? Not me!
04 -
Carefully pour your glorious filling into the pre-baked pie crust. Try not to overfill it; you want a little room for it to puff up. Pop it into your preheated oven at 350°F (175°C). Now, this is the tricky part – baking time. It usually takes about 45-55 minutes. You're looking for the edges to be set, but the very center to still have a slight jiggle. I've pulled it out too soon before, and it was a mess. Trust your oven, but also trust your jiggle test!
05 -
Once it's out of the oven, do NOT cut into it immediately. I know, I know, the smell is intoxicating, but seriously, resist! This pie needs to cool completely, preferably for at least 2-3 hours, or even better, overnight. This allows the filling to fully set and become that perfectly gooey, sliceable texture. I've made the mistake of cutting too soon, and it just oozed everywhere. Delicious, yes, but not pretty.
06 -
Once this dessert is perfectly cooled and set, it's ready for its moment! Slice it up and serve. It looks so beautiful, all those pecans and melted chocolate bits. The crust will be flaky, the filling rich and sweet. It’s honestly one of my favorite things to bring to a potluck or just enjoy on a quiet evening. It smells like home and happiness, every single time.