Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust on a baking sheet to catch any potential drips during the baking process. This simple step helps ensure an even bake and makes clean-up a breeze.1 unbaked 9-inch pie crust
- In a medium-sized mixing bowl, whisk together the lightly beaten eggs, granulated sugar, light corn syrup, and salt. Stir until well combined and the sugar begins to dissolve. This forms the base of your glorious pie filling.3 large eggs, 3/4 cup granulated sugar, 3/4 cup light corn syrup, 1/2 teaspoon salt
- Add the vanilla extract and the melted butter to the egg mixture. Whisk again until everything is thoroughly incorporated. The melted butter adds a wonderful richness and helps create that signature gooey texture we all love in a pecan pie.1 teaspoon vanilla extract, 1/2 cup (1 stick) unsalted butter
- Gently fold in the semi-sweet chocolate chips into the filling mixture. You want them distributed throughout, so each bite gets a burst of molten chocolate. Don't overmix; just ensure they are evenly scattered.3/4 cup semi-sweet chocolate chips
- Now, carefully stir in the pecan halves. Press them down slightly into the filling mixture to ensure they are mostly submerged. This will help them stay put and become wonderfully tender during baking.1 cup pecan halves
- Pour the prepared filling, with the chocolate chips and pecans, into the unbaked pie crust. Be careful not to overfill; the filling will puff up slightly as it bakes.1 unbaked 9-inch pie crust, 3/4 cup semi-sweet chocolate chips, 1 cup pecan halves
- Place the baking sheet with the pie into the preheated oven. Bake for 50 to 60 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken. The edges of the crust should be a beautiful golden brown. If the crust edges start to brown too quickly, you can loosely tent them with aluminum foil.
- Once baked, carefully remove the Texas Chocolate Pecan Pie from the oven. Let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This cooling period is crucial for the filling to set properly and achieve that perfect gooey texture.
Notes
Leftover Texas Chocolate Pecan Pie can be stored at room temperature, loosely covered with plastic wrap or aluminum foil, for up to two days. For longer storage, it’s best to refrigerate the pie. Place it in an airtight container or cover it tightly with plastic wrap before refrigerating. Refrigerated pie will stay fresh for up to 5 days.
To reheat a slice, you have a couple of options. You can gently warm it in a toaster oven or a regular oven at around 300°F (150°C) for about 5-10 minutes until warmed through. Alternatively, you can microwave a single slice for 15-30 seconds, just until slightly warm. If you wish to freeze portions for later, wrap individual slices tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. Frozen pie can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
