Texas Chocolate Pecan Pie (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 unbaked 9-inch pie crust
02 - 1 cup light corn syrup
03 - 1/2 cup brown sugar
04 - 1/4 cup granulated sugar
05 - 1/4 cup unsweetened cocoa powder
06 - 1/3 cup unsalted butter, melted
07 - 3 large eggs
08 - 1 1/2 teaspoons vanilla extract
09 - 1/4 teaspoon salt
10 - 1 1/2 cups chopped pecans
11 - 1/2 cup semisweet chocolate chips
12 - Whole pecans for garnish (optional)
13 - Whipped cream (optional)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie plate, pressing it evenly into the dish. Flute or crimp the edges for a classic look. Chill the crust while preparing the filling to help it hold its shape during baking.
02 - In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, and cocoa powder until well blended. Add the melted butter, eggs, vanilla extract, and salt. Whisk again until fully combined and smooth. Let the melted butter cool slightly to avoid scrambling the eggs.
03 - Stir in the chopped pecans and chocolate chips until evenly distributed in the filling mixture.
04 - Pour the filling into the prepared pie crust. If desired, arrange whole pecans on top in a decorative pattern. Leave some space at the top to prevent overfilling and spillover during baking.
05 - Place the pie on the center rack of your oven and bake for 50–55 minutes. The center should be just set and slightly puffed. If the crust edges brown too quickly, tent them with aluminum foil halfway through baking.
06 - Cool the pie completely at room temperature to allow the filling to firm up. For clean slices, refrigerate the pie for a couple of hours before slicing. Serve with whipped cream or vanilla ice cream as desired.

# Notes:

01 - Allowing the pie to cool completely ensures clean slices and a better texture.
02 - Use a mix of walnuts and pecans for a variation.
03 - Stir in one tablespoon of bourbon for a Southern-inspired flavor.
04 - Blind-bake the crust for 5–10 minutes if a firmer bottom layer is preferred.

Back