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Texas Chocolate Pecan Pie

A rich and decadent Southern classic featuring a buttery pie crust filled with gooey chocolate and crunchy pecans in a sweet, bourbon-spiked filling—everything's bigger and better in Texas!
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 9-inch deep-dish pie crust premade or homemade
Filling Base
  • 3 large eggs
  • 1/4 cup light brown sugar packed
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 tsp salt
Chocolate Add-ins
  • 12 oz hot fudge jar
  • 2/3 cup mini chocolate chips
Pecans
  • 3 cups chopped pecans
  • pecan halves optional, for topping

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Pie weights or dried beans

Method
 

  1. Preheat oven to 350°F (175°C). Place pie crust in 9-inch deep-dish pie pan and crimp edges.
  2. In a large bowl, whisk together eggs, brown sugar, heavy cream, vanilla extract, and salt until smooth.
  3. Stir in the hot fudge until well combined and mixture is smooth.
  4. Fold in mini chocolate chips and chopped pecans until evenly distributed.
  5. Pour the filling into the prepared pie crust. Arrange pecan halves on top if desired.
  6. Bake for 50-60 minutes until filling is set and center is slightly jiggly. Cover edges with foil if browning too quickly.
  7. Cool completely on wire rack for at least 4 hours before slicing. Serve with whipped cream or vanilla ice cream.

Notes

For best results, use a mix of pecan halves and pieces for texture. The pie can be made 1 day ahead and stored covered at room temperature. If you don't have bourbon, substitute with additional vanilla extract.