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Rich Texas Chocolate Pecan Pie

A close-up of a rich, gooey slice of chocolate pecan pie with whole pecans on top, sitting on a white plate.
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A recipe for a rich, gooey chocolate pecan pie with a fudgy texture, perfect for holidays.

Ingredients

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  • 1 (9-inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips or chopped dark chocolate
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the sugar, corn syrup, melted butter, eggs, vanilla extract, cocoa powder, and salt until well combined.
  3. Stir in the chocolate chips and pecans into the filling mixture.
  4. Pour the filling evenly into the unbaked pie crust.
  5. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly. If the crust edges brown too quickly, cover them loosely with foil.
  6. Cool the pie completely on a wire rack for at least 3 hours before slicing. This allows the filling to set into a gooey texture.
  7. Serve at room temperature or slightly chilled.

Notes

  • For a bourbon variation, substitute 2 tablespoons of the corn syrup with 2 tablespoons of bourbon when mixing the wet ingredients.
  • If you prefer a fudgier texture, use chopped dark chocolate instead of chocolate chips.
  • You can make this pie one day ahead and store it covered at room temperature or refrigerated.

Nutrition

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