Texas Chocolate Pecan Pie (Printable Page)
# What You Need:
→ For the Crust
01 -
1 store-bought pie crust (9-inch) or homemade
02 -
1 large egg white, lightly beaten
→ For the Filling
03 -
1 cup dark chocolate chips (semi-sweet or bittersweet)
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3 large eggs
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1 cup light corn syrup
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1/2 cup granulated sugar
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1/4 cup unsalted butter, melted
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1 tsp vanilla extract
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1/4 tsp salt
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1 1/2 cups pecan halves, toasted
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and crimp the edges as desired.
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Spread the pecan halves on a baking sheet and toast in the oven for 8–10 minutes, until fragrant and golden. Cool slightly.
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In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
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In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth. Fold in the melted chocolate until the mixture is fully combined and glossy.
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Brush the bottom of the pie crust with the beaten egg white to help prevent sogginess.
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Scatter half of the toasted pecans evenly over the bottom of the crust. Pour the chocolate filling over the pecans and spread evenly. Arrange the remaining pecans decoratively on top.
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Place the pie on a baking sheet. Bake for 50–60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. If the crust browns too quickly, cover the edges with foil or a pie shield.
08 -
Transfer the pie to a wire rack and cool completely before slicing. Serve at room temperature or chilled, optionally topped with whipped cream or vanilla ice cream.
# Helpful Tips:
01 -
For a homemade crust, use your favorite buttery pie dough recipe.
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Substitute dark corn syrup for a deeper flavor.
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Serve with a sprinkle of sea salt or a drizzle of caramel sauce for extra indulgence.
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To make ahead, the pie can be baked one day in advance and stored at room temperature.