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Texas Chocolate Pecan Pie

This Texas Chocolate Pecan Pie features a buttery crust with a rich chocolate filling and crunchy toasted pecans, making it the perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 piece store-bought pie crust (or homemade) 9-inch pie crust
  • 1 large egg white (lightly beaten, for brushing)
  • 1 cup dark chocolate chips (semi-sweet or bittersweet)
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves (toasted) Toast pecans for enhanced flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lay the pie crust in a 9-inch pie dish, crimping the edges.
  2. Toast the pecan halves on a baking sheet in the oven for 8-10 minutes and let them cool.
  3. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let it cool.
Mixing Ingredients
  1. In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt.
  2. Stir in the melted chocolate until fully combined.
Assembling the Pie
  1. Brush the pie crust with the egg white for a glossy finish. Sprinkle half of the toasted pecans into the crust.
  2. Pour in the chocolate filling and arrange the remaining pecans on top.
Baking
  1. Bake the pie for about 50–60 minutes, ensuring the edges are set while the center remains slightly jiggly.
  2. Cover with foil if the crust browns too much.
Cooling and Serving
  1. Let the pie cool completely on a wire rack before slicing.
  2. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.

Notes

Store leftovers in the fridge covered with plastic wrap for 3-4 days. Alternatively, freeze tightly wrapped for 1-2 months.