Texas Chocolate Pecan Pie
A delightful twist on traditional pecan pie, combining rich, nutty pecans and sweet chocolate in a flaky crust, perfect for any occasion.
Ingredients
For the pie
- 1 pie crust 1 pie crust Store-bought or homemade
- 1 cup 1 cup chopped pecans Chopped for even distribution
- 1 cup 1 cup semisweet chocolate chips Can substitute for dark chocolate chips
- 3 large 3 large eggs
- 1 cup 1 cup corn syrup Light or dark corn syrup can be used
- 1/2 cup 1/2 cup granulated sugar
- 1/4 cup 1/4 cup unsalted butter, melted Allows for better mixing
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 teaspoon 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie plate.
- In a mixing bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth.
- Stir in the chocolate chips and chopped pecans until evenly distributed.
- Pour the chocolate-pecan mixture into the prepared pie crust.
- Bake for 60-70 minutes, or until the filling is set and the top is slightly browned.
- Let it cool before slicing. Serve with ice cream if desired.
Notes
Store in the refrigerator for 3-4 days. Can be frozen for up to 2 months. For a unique flavor, add a teaspoon of espresso powder.