I was thrilled to try this Texas Pie Recipe that weaves together an unbaked, deep dish shell, gooey fudge filling made with light corn syrup, granulated sugar, and lightly beaten eggs, with a clever mix of pecan halves and melted semisweet chocolate chips. Its blend of classics leaves me intrigued.

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I can’t wait to share my latest twist on a classic dessert that I stumbled upon after a long day in the Texas heat. This Texas Chocolate Pecan Pie really caught my attention with its crunchy pecan topping and that irresistibly gooey fudge filling.

I started with a 9-inch unbaked deep-dish pie shell which makes it super easy to get going. I mixed in 1 cup of light corn syrup and 1 cup of granulated sugar along with 4 large eggs that I lightly beat to add that perfect custardy texture.

A splash of vanilla extract, 1/2 cup of melted unsalted butter, and a pinch of salt worked their magic in the filling. Then, I folded in 1/2 cup of semisweet chocolate chips a bit melted and tossed in 1 cup of pecan halves straight into the mix while saving 1/2 cup to sprinkle on top.

Once baked, this pie brought a new spin on pecan desserts that you absolutely have to try.

Why I Like this Recipe

I like this recipe because it gives me that perfect combo of gooey, fudgy filling with a crunchy pecan topping that makes every bite exciting. I also love that twist of semisweet chocolate chips which add a rich flavor to the whole pie, making it feel like a real treat. The ingredients mix together really well and it isnt too complicated to make, even if you arent a pro in the kitchen. Plus, the blend of light corn syrup, granulated sugar, and melted butter gives the filling a unique, delicious sweetness that keeps me coming back for more.

Ingredients

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Light corn syrup and sugar form a sweet, smooth base full of carbs.
Eggs add protein and richness to hold the pie filling together.
Unsalted butter brings smooth flavor and moisture for a delightful texture.
Vanilla extract deepens flavor and adds a warm, sweet aroma.
Semisweet chocolate chips mix in a melty, luscious touch that surprises.
Pecan halves give crunch and healthy fats while boosting fiber content slightly.
A pinch of salt balances sweetness and enhances overall flavor without overpowering.

Ingredient Quantities

1 (9-inch) unbaked deep-dish pie shell

1 cup light corn syrup

1 cup granulated sugar

4 large eggs, lightly beaten

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips, melted a bit

1 1/2 cups pecan halves, divided (use 1 cup mixed into the filling and 1/2 cup sprinkled on top for crunch)

A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and get your 9-inch unbaked deep-dish pie shell ready.

2. In a large bowl, mix together 1 cup of light corn syrup, 1 cup of granulated sugar, and a pinch of salt until well combined.

3. Add in 4 lightly beaten large eggs and 1/2 cup of melted unsalted butter, stirring until the mixture is smooth.

4. Stir in 1 teaspoon of vanilla extract and about 1/2 cup of semisweet chocolate chips that have been melted a bit.

5. Fold in 1 cup of pecan halves evenly into the filling.

6. Pour the entire mixture into your pie shell, making sure it distributes evenly.

7. Sprinkle the remaining 1/2 cup of pecan halves on top for a nice crunchy layer.

8. Place the pie in the preheated oven and bake for about 50 to 55 minutes, or until the filling is set and looks slightly fudgy in the center.

9. Remove the pie from the oven and allow it to cool on a rack for at least 1 hour so that it firms up before serving.

10. Slice up a piece, enjoy, and get ready to be hooked on this Texas Chocolate Pecan Pie!

Equipment Needed

1. Oven
2. 9-inch deep-dish pie shell
3. Large mixing bowl
4. Measuring cups
5. Measuring spoons
6. Whisk
7. Spatula
8. Cooling rack

FAQ

Q: Can I make the pie filling a couple of hours ahead?

A: Sure, you can mix all the ingredients and keep it in the fridge for a few hours. Just give it a good stir before pouring it into the crust.

Q: Is it ok to use dark chocolate chips instead of semisweet?

A: Yeah, you can use dark chocolate chips if you prefer a richer chocolate flavor. The taste will be a bit different, but still pretty good.

Q: How do I know when my pie is perfectly baked?

A: The filling should be mostly set with a little wobble in the center when you take it out. It will firm up more as it cools down.

Q: Can I use a store-bought crust for this recipe?

A: Definitely, a store-bought deep-dish crust works fine. Fresh is always great, but the pre-made one saves time.

Q: What if I dont have melted butter on hand?

A: If you only have softened butter, you can melt it in the microwave for like 20-30 seconds. Just be careful not to overheat it.

Texas Chocolate Pecan Pie (Easy Recipe) Substitutions and Variations

Instead of 1 cup light corn syrup, you could use agave nectar or even maple syrup for a slightly different sweetness.
You can swap out the 1 cup granulated sugar for brown sugar to add a richer, slightly molasses flavor to the pie.
If you dont have 4 large eggs, try using about 1/4 cup unsweetened applesauce per egg as a substitute; it might change the texture a bit but works alright.
You can use coconut oil or margarine instead of the 1/2 cup unsalted butter, but keep in mind it might alter the overall flavor a little.
Want a twist? Use almond extract in place of the 1 teaspoon vanilla extract for a nuttier vibe in your filling.

Pro Tips

1. When you melt the chocolate chips, make sure they’re only slightly melted so that they blend well into the batter but still add a bit of texture instead of turning completely liquid.
2. Don’t rush mixing the eggs with the melted butter; use slow stirring so you don’t end up with scrambled bits in the filling.
3. Try lightly toasting the extra pecans in a pan before sprinkling them on top. It really brings out their nutty flavor and adds an extra crunch.
4. Let the pie cool completely on a rack. I know waiting is hard, but cooling it well really helps the filling set and improves the overall flavor.

Texas Chocolate Pecan Pie (Easy Recipe)

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

690

kcal

Equipment: 1. Oven
2. 9-inch deep-dish pie shell
3. Large mixing bowl
4. Measuring cups
5. Measuring spoons
6. Whisk
7. Spatula
8. Cooling rack

Ingredients

1 (9-inch) unbaked deep-dish pie shell
1 cup light corn syrup
1 cup granulated sugar
4 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted a bit
1 1/2 cups pecan halves, divided (use 1 cup mixed into the filling and 1/2 cup sprinkled on top for crunch)
A pinch of salt

Directions

Preheat your oven to 350°F and get your 9-inch unbaked deep-dish pie shell ready.
In a large bowl, mix together 1 cup of light corn syrup, 1 cup of granulated sugar, and a pinch of salt until well combined.
Add in 4 lightly beaten large eggs and 1/2 cup of melted unsalted butter, stirring until the mixture is smooth.
Stir in 1 teaspoon of vanilla extract and about 1/2 cup of semisweet chocolate chips that have been melted a bit.
Fold in 1 cup of pecan halves evenly into the filling.
Pour the entire mixture into your pie shell, making sure it distributes evenly.
Sprinkle the remaining 1/2 cup of pecan halves on top for a nice crunchy layer.
Place the pie in the preheated oven and bake for about 50 to 55 minutes, or until the filling is set and looks slightly fudgy in the center.
Remove the pie from the oven and allow it to cool on a rack for at least 1 hour so that it firms up before serving.
Slice up a piece, enjoy, and get ready to be hooked on this Texas Chocolate Pecan Pie!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.