Description
A rich and indulgent Texas Chocolate Pecan Pie that combines toasted pecans and deep chocolate in a flaky crust.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust (homemade or store-bought), chilled
- 1 1/2 cups pecan halves (for topping)
- 1 cup chopped pecans (for filling)
- 4 oz bittersweet chocolate, finely chopped
- 1 cup light corn syrup (or 1/2 light + 1/2 dark)
- 1/2 cup packed dark brown sugar
- 3 large eggs, room temperature
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon bourbon or 1 teaspoon instant espresso powder (optional)
Instructions
- Preheat oven to 350°F (175°C). Place rack in lower third of oven.
- Toast pecans on a sheet pan at 350°F for 8–10 minutes until fragrant. Cool.
- Partially blind-bake chilled pie crust for 12 minutes using pie weights or dried beans; remove weights, bake 5 minutes more until set but not fully browned. Lower oven to 325°F (160°C).
- Melt chocolate in a heatproof bowl over simmering water or in brief microwave bursts. Stir until smooth; set aside to cool slightly.
- In a mixing bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon/espresso if using. Stir in melted chocolate until homogeneous. Fold in chopped pecans gently.
- Pour filling into par-baked crust. Arrange pecan halves on top in concentric circles.
- Bake at 325°F for 45–55 minutes until filling jiggles slightly in center but isn’t liquid. The internal temp should be 200–205°F (93–96°C) for ideal set.
- Cool at room temperature for 2 hours, then chill 2+ hours for neat slicing. Serve at room temp or slightly chilled.
Notes
For a slightly gooier interior, remove at 198°F (92°C); for firmer, target 205°F (96°C). Store covered in the fridge for up to 4–5 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 36g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Texas Chocolate Pecan Pie, dessert, pecan pie, chocolate pie, holiday baking