Texas Chocolate Pecan Pie
Texas Chocolate Pecan Pie is a rich, fudgy take on a Southern classic—loaded with toasted pecans, melty chocolate chips, and a gooey cocoa filling in a flaky crust. Cozy, easy, and celebration-ready.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup ight corn syrup
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ⅓ cup unsalted butter
- 3 large eggs
- 1½ tsp vanilla extract
- ¼ tsp salt
- 1½ cups chopped pecans
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Press the unbaked pie crust into a 9-inch pie plate. Flute or crimp the edges for a finished look.
- In a large bowl, whisk corn syrup, brown sugar, granulated sugar, and cocoa powder until smooth. Add melted butter, eggs, vanilla, and salt. Whisk until fully combined.
- Stir in chopped pecans and chocolate chips until evenly mixed.
- Pour the filling into the crust. Arrange whole pecans on top for decoration, if desired.
- Place on the center rack and bake for 50–55 minutes until the filling is set around the edges and slightly wobbly in the center.
- Let the pie cool completely. For neater slices, chill in the fridge for 2 hours. Serve with whipped cream or vanilla ice cream.