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Texas Chocolate Pecan Pie

A close-up slice of rich chocolate pecan pie showing the gooey filling and flaky crust, topped with pecans.
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A rich, gooey chocolate pecan pie with a buttery crust, perfect for holidays.

Ingredients

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  • 1 (9-inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate.
  2. In a large bowl, whisk together the sugar, corn syrup, eggs, melted butter, and vanilla extract until combined.
  3. Whisk in the cocoa powder and salt until the mixture is smooth.
  4. Stir in the chopped pecans and chocolate chips.
  5. Pour the filling mixture into the unbaked pie crust.
  6. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly.
  7. Cool the pie completely on a wire rack before slicing. This allows the filling to set properly.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the corn syrup with bourbon.
  • If the crust edges brown too quickly, cover them loosely with aluminum foil halfway through baking.
  • Use high-quality cocoa powder for the best chocolate flavor.

Nutrition

Find it online: https://epicureempire.com/chocolate-pecan-pie-recipe/