Easy Texas Chocolate Pecan Pie

A slice of Texas Chocolate Pecan Pie on a white plate, showcasing its gooey chocolate filling with pecans and whipped cream.

Easy Texas Chocolate Pecan Pie

This Easy Texas Chocolate Pecan Pie is our family's cure for a gray day! It's a rich, gooey, and satisfying dessert with a fudge center and crunchy pecans, perfect for making memories.

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Course: Dessert

Cuisine: American, Southern

Keyword: chocolate fudge pie, easy pecan pie, holiday dessert, southern desserts, Texas Chocolate Pecan Pie

Prep Time: 15

Cook Time: 55

Cooling Time: 2

Total Time: 3 10

Servings: servings

Calories: 580kcal

Cost: $18

Equipment

1 9-inch pie dish
1 Small saucepan
1 Large mixing bowl
1 Whisk
1 Pie crust shield (or aluminum foil) This is our secret weapon to stop the edges from burning!

Ingredients

1 (9-inch) unbaked pie crust Store-bought is perfectly fine, sweetie! It's our little shortcut
1 cup semi-sweet chocolate chips
½ cup unsalted butter
1 cup packed brown sugar
3 large eggs
¾ cup light corn syrup
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups chopped pecans

Instructions

First things first, my little kitchen helper! Let's get our oven warm and cozy. Preheat your oven to 350°F (175°C). Carefully place your [1 (9-inch) unbaked pie crust] into a 9-inch pie dish. This is where you always do such a great job crimping the edges to make them look pretty!
In a small saucepan, we'll melt the [½ cup unsalted butter] and [1 cup semi-sweet chocolate chips] together over very low heat. This part is best for a grown-up, but you're the best stirrer! Keep stirring gently until it's all smooth and glossy, then we'll set it aside to cool down a bit
In our big mixing bowl, let's whisk together the [1 cup packed brown sugar], [3 large eggs], and [¼ teaspoon salt]. We whisk just until it's all blended. Remember how we sing our "whisking song" so the eggs don't get bored?
Now, let's stir in the [¾ cup light corn syrup] and [1 teaspoon vanilla extract]. This is the sticky, sweet part that gives the pie that classic, gooey texture Grandma Viola always talked about.
Okay, here comes the magic! Gently stir in that cooled, melted chocolate mixture we made, along with all the [1 ½ cups chopped pecans]. Make sure every little pecan gets coated in that yummy chocolate
Now, let's pour the entire filling right into our prepared pie crust. It's going to look so rich and delicious already!
Time for the oven! We'll bake for 50 to 60 minutes. The pie is done when the edges are set, but the center still has a tiny, slight jiggle when you gently shake it
This is always the hardest part, isn't it, my official taste-tester? We have to let the pie cool completely on a wire rack for at least 2 hours. This lets the filling set up properly so we get those perfect, clean slices. It's worth the wait, I promise!

Notes

Crust Protection: If you see the pie crust edges getting too dark (especially in the last 20 minutes), gently cover just the edges with a pie shield or some strips of aluminum foil.
How We Serve It: This pie is absolutely heavenly when served just a little warm (you can pop a slice in the microwave for 10-15 seconds) with a big scoop of vanilla ice cream.
Storage: We keep leftovers covered loosely on the counter for up to 2 days, or in an airtight container in the fridge for up to 5 days. (Though it never lasts that long in our house!)
Fun Variations: For a grown-up version (not for my helper!), you could add 1 tablespoon of bourbon to the filling. For an even richer chocolate flavor, add 2 tablespoons of cocoa powder when you whisk the eggs and sugar.

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