Description
This Texas Chocolate Pecan Pie combines the rich flavors of toasted pecans and dark chocolate chips in a sweet, gooey filling nestled in a flaky pie crust. Perfect for holiday gatherings or any special occasion, this classic dessert offers a delightful blend of textures and deep chocolaty notes with the crunch of pecans.
Ingredients
Scale
Pie Crust
- 1 store-bought pie crust (or homemade)
- 1 egg white, lightly beaten (for brushing)
Filling
- 1 cup dark chocolate chips (semi-sweet or bittersweet)
- 3 large eggs
- 1 cup light corn syrup
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups pecan halves, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the pie.
- Prepare Pie Crust: Place the pie crust into a 9-inch pie dish. Brush the crust gently with the lightly beaten egg white. This step helps create a barrier preventing the crust from becoming soggy during baking. Set aside.
- Add Chocolate Chips: Evenly scatter the dark chocolate chips over the base of the prepared pie crust. This layer will melt during baking, creating a luscious chocolate layer below the pecan filling.
- Make Filling Mixture: In a mixing bowl, whisk together the eggs, light corn syrup, granulated sugar, melted unsalted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Combine Pecans and Pour Filling: Stir the toasted pecan halves into the filling mixture, then pour the entire mixture evenly over the chocolate chips in the pie crust.
- Bake the Pie: Bake in the preheated oven for 55 to 60 minutes or until the center of the pie is set and slightly puffed. The pie may jiggle a little but should not be liquidy.
- Cool Completely: Remove the pie from the oven and allow it to cool completely at room temperature. Cooling lets the filling firm up, making it easier to slice and enhancing the flavors.
Notes
- Using a light corn syrup ensures a smooth, glossy filling with a classic texture.
- Brushing the crust with egg white helps keep it crisp by sealing it before adding the wet filling.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant, stirring occasionally.
- Allow the pie to cool completely before serving to avoid runny slices.
- Store leftover pie covered in the refrigerator for up to 4 days.
