Print

Texas Chocolate Pecan Pie Recipe: Easy Gooey Praline Layers

Texas Chocolate Pecan Pie - featured image
Print Recipe

This Texas Chocolate Pecan Pie features a rich chocolate filling, gooey praline layers, and crunchy toasted pecans in a buttery pie crust. It’s an easy, crowd-pleasing dessert perfect for holidays, potlucks, or any time you crave a comforting treat.

Ingredients

Scale
  • 1 store-bought 9-inch pie shell (or homemade)
  • All-purpose flour (for dusting, if making homemade crust)
  • 1 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups Texas pecan halves, lightly toasted
  • 1/4 cup heavy cream (optional)
  • Pinch ground cinnamon (optional)
  • 2 tablespoons bourbon (optional)

Instructions

  1. Place your 9-inch pie shell in the pie pan. If using homemade crust, roll out dough to about 1/8-inch thick, transfer to pan, and crimp edges. Prick the bottom with a fork and set aside.
  2. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7-8 minutes until fragrant. Let cool slightly.
  3. In a small saucepan or microwave, gently melt chocolate chips and butter together, stirring until smooth. Add cocoa powder and whisk until fully combined. Set aside to cool for 3-5 minutes.
  4. In a large bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and salt until glossy and smooth (about 2 minutes). If using heavy cream or bourbon, add now.
  5. Gradually whisk the melted chocolate mixture into the praline filling until fully incorporated.
  6. Scatter toasted pecans evenly over the bottom of the pie crust. Reserve a handful for topping if desired.
  7. Slowly pour the chocolate-praline mixture over the pecans, making sure they’re evenly coated. Gently tap the pan on the counter to release air bubbles.
  8. Place pie pan on a baking sheet and bake in preheated oven for 40-50 minutes. The edges will puff and set, but the center should jiggle slightly when shaken. If the crust browns too quickly, cover edges with foil after 20 minutes.
  9. Transfer pie to a cooling rack and let cool at least 2 hours before slicing.
  10. Slice with a sharp knife, wiping between cuts for neat slices. Serve warm or at room temperature with whipped cream or ice cream if desired.

Notes

For best flavor, use fresh, local pecans and quality chocolate chips. Toasting pecans enhances their flavor—don’t skip this step! If you want a firmer pie for travel or gifting, bake an extra 5-7 minutes and cool overnight. For gluten-free, use an almond flour crust. For dairy-free, substitute coconut oil for butter and use nondairy chocolate chips. The pie is best served slightly warm or at room temperature and can be topped with whipped cream or ice cream.

Nutrition

Keywords: Texas chocolate pecan pie, praline pie, holiday dessert, southern pie, easy pecan pie, chocolate pie, Thanksgiving dessert, Christmas pie, gooey pie, potluck dessert

Find it online: https://atomicbite.com/texas-chocolate-pecan-pie-recipe-easy-gooey-praline-layers/