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Texas Chocolate Pecan Pie: Rich and Gooey Showstopper

Close-up of a decadent slice of chocolate pecan pie showing the rich, gooey filling and flaky crust.
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Make this rich, decadent Texas Chocolate Pecan Pie. This recipe delivers a gooey center, crunchy pecans, and a buttery crust, making it the perfect showstopper dessert for holidays or family gatherings.

Ingredients

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  • 1 (9-inch) unbaked deep-dish pie crust
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves (plus extra for topping if desired)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the granulated sugar, flour, cocoa powder, and salt.
  3. In a separate large bowl, combine the melted butter, corn syrup, and brown sugar. Whisk until smooth.
  4. Beat the eggs lightly in a small bowl, then add them to the butter mixture along with the vanilla extract. Mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the pecan halves and the chocolate chips until they are evenly distributed throughout the filling.
  7. Pour the filling carefully into the unbaked pie crust. If you want a decorative top, arrange extra pecan halves on the surface.
  8. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly. For a perfect gooey center, pull it out when a toothpick inserted near the edge comes out clean, but the center remains soft.
  9. Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the gooey filling to set properly.

Notes

  • For a Bourbon Chocolate Pecan Pie variation, substitute 2 tablespoons of the corn syrup with 2 tablespoons of good quality bourbon.
  • To achieve a flaky, buttery crust, keep your pie dough very cold before placing it in the pan.
  • If the crust edges start to brown too quickly during baking, cover them loosely with aluminum foil strips.

Nutrition

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