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The Ultimate Gooey Texas Chocolate Pecan Pie

Close-up of two gooey slices of chocolate pecan pie on a white plate, showing the rich filling and pecan topping.
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Make this rich, decadent pie featuring a fudgy chocolate filling loaded with crunchy pecans in a flaky crust. This Southern dessert is a showstopper for any holiday gathering.

Ingredients

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  • 1 (9-inch) unbaked flaky pie crust
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups pecan halves, lightly toasted

Instructions

  1. Preheat your oven to 350 degrees F. Place the unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the granulated sugar, flour, and salt until combined.
  3. In a separate large bowl, whisk together the corn syrup, melted butter, and eggs until smooth.
  4. Gradually add the dry sugar mixture to the wet ingredients, whisking constantly until the filling is uniform. Stir in the vanilla extract.
  5. Sprinkle the chocolate chips evenly over the bottom of the prepared pie crust.
  6. Arrange the toasted pecan halves over the chocolate chips.
  7. Carefully pour the filling mixture over the pecans and chocolate chips, distributing the pecans evenly if they float to one side.
  8. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly when gently shaken. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil strips.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time is necessary for the gooey filling to set properly.
  10. Serve at room temperature or slightly chilled.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • For a Bourbon Chocolate Pecan Pie variation, substitute 2 tablespoons of the corn syrup with 2 tablespoons of good quality bourbon.
  • If you prefer a fudgier center, reduce the baking time by about 5 minutes.
  • This pie tastes even better the day after baking, allowing the flavors to fully meld.

Nutrition

Find it online: https://daisyrecipe.com/chocolate-pecan-pie-recipe-gooey/