Texas Chocolate Pecan Pie: Rich, Gooey Southern Classic

Scale

1 (9-inch) pie crust (store-bought or homemade)

3 large eggs

1 cup light corn syrup

½ cup granulated sugar

¼ cup melted unsalted butter

¾ cup semi-sweet chocolate chips

1 tsp vanilla extract

¼ tsp salt

1½ cups pecan halves

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1. Preheat oven to 350°F (175°C) and prepare a 9-inch pie dish with the crust.

2. Melt chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Let cool slightly.

3. In a large mixing bowl, whisk eggs, corn syrup, sugar, melted butter, vanilla, and salt.

4. Stir in melted chocolate until fully blended.

5. Fold in pecan halves so they are evenly coated.

6. Pour filling into pie crust and bake for 55–60 minutes, until the center is set but slightly jiggly.

7. Cool completely before slicing. The filling will firm as it cools.

• Serve with vanilla ice cream or whipped cream for extra indulgence.

• For a deeper flavor, substitute dark chocolate or add 1 tbsp bourbon.

• Pie can be stored in the refrigerator for up to 5 days or frozen for 2 months.