Description
This Texas Chocolate Pecan Pie combines the rich, gooey sweetness of chocolate with the earthy crunch of toasted pecans in a flaky pie crust. Perfectly balanced with brown sugar and a hint of vanilla, this decadent dessert is an indulgent treat ideal for special occasions or cozy gatherings.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- 1 cup dark chocolate chips
- 1 cup toasted pecans
- 1 cup brown sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- ½ cup light corn syrup
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Place your pie crust in a pie dish and set aside.
- Melt Chocolate: Using a microwave or double boiler, melt the dark chocolate chips until smooth and glossy. Allow the melted chocolate to cool slightly so it doesn’t cook the eggs later.
- Mix Filling: In a mixing bowl, whisk together the eggs, brown sugar, and light corn syrup until fully combined and smooth. Stir in the melted chocolate and vanilla extract to create a luscious filling base.
- Add Pecans: Gently fold the toasted pecans into the filling mixture, ensuring they are evenly distributed throughout.
- Fill and Bake: Pour the pecan-chocolate filling into the prepared pie crust. Bake in the preheated oven for 60 to 70 minutes, until the filling is set but still slightly wobbly in the center for perfect texture.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing to ensure clean cuts and a firm filling.
Notes
- Use good-quality dark chocolate for the richest flavor.
- Ensure pecans are toasted to enhance their nutty taste; toast them in a dry skillet over medium heat for 5-7 minutes.
- Let the pie cool fully to allow the filling to set properly.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a deeper flavor, you can substitute light corn syrup with maple syrup or honey, but texture may vary slightly.
