Ingredients
Scale
- 1 ½ cups pecan halves
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsweetened cocoa powder
- ¼ cup (½ stick) unsalted butter, melted
- ¼ cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Instructions
- Step 1: Preheat oven to 350°F (175°C). Place pecan halves in the unbaked pie crust.
- Step 2: In a medium bowl, whisk together granulated sugar, brown sugar, cocoa powder, melted butter, and corn syrup until smooth.
- Step 3: Whisk in eggs one at a time, then stir in vanilla extract. Pour the chocolate mixture evenly over the pecans in the pie crust.
- Step 4: Bake for 45-50 minutes, or until the filling is set around the edges and the center is just slightly jiggly. A knife inserted near the center should come out with moist crumbs attached.
- Step 5: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. For best results, chill for at least 4 hours or overnight.
Notes
- Store leftover pie, tightly covered, in the refrigerator for up to 3 days – its rich flavor deepens overnight!
- For a warm, gooey slice, reheat individual portions briefly in the microwave or oven until heated through.
- Serve a scoop of vanilla ice cream alongside for the ultimate Texas Chocolate Pecan Pie indulgence.
- To prevent the pecans from sinking to the bottom, gently press them into the pie crust before adding the chocolate filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American