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Homemade Texas Chocolate Pecan Pie

A rich, gooey, and decadent twist on the Southern classic, featuring a dense chocolate fudge custard loaded with toasted pecans in a flaky crust.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Pie
  • 1 unbaked pie crust 9-inch deep dish
  • 1.5 cups pecan halves
  • 1 cup semi-sweet chocolate chips
  • 3 eggs large, beaten
  • 1 cup light corn syrup
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.25 cup butter unsalted, melted
  • 1.5 tsp vanilla extract
  • 1 tbsp bourbon optional

Equipment

  • 9-inch Pie Dish
  • Mixing Bowl
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie plate.
  2. Spread chocolate chips and pecan halves evenly over the bottom of the pie crust.
  3. In a large bowl, whisk eggs, corn syrup, both sugars, melted butter, vanilla, and bourbon until smooth.
  4. Pour the mixture over the pecans and chocolate. The nuts will float to the top.
  5. Bake for 50-60 minutes. If crust browns too fast, cover edges with foil after 30 minutes.
  6. Pie is done when center has a slight jiggle but is not liquid. Cool completely for 4 hours before serving.

Notes

Allowing the pie to cool completely is essential for the filling to set. Serve with whipped cream or vanilla ice cream.