Description
Texas Chocolate Pecan Pie is a simple yet impressive dessert made with rich fudge sauce, mini chocolate chips, and crunchy pecans in a pre-made crust. A must-make for the holidays or special occasions.
Ingredients
1 (9-inch) deep dish pre-made crust
1 jar (12 oz) hot fudge sauce
3 large eggs
¼ cup light brown sugar
¼ cup heavy whipping cream
½ teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups chopped pecans
⅔ cup mini chocolate chips
Instructions
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Preheat your oven to 350 °F (about 177 °C) and place the pie shell on a foil‑lined cookie sheet (to catch any drips).
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Remove the lid and film from the jar of hot fudge sauce and microwave for about 40 seconds to loosen the sauce.
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Pour the warmed hot fudge into a large mixing bowl.
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Add in the eggs, brown sugar, heavy whipping cream, vanilla extract, and salt. Whisk until fully combined and smooth.
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Gently mix in the mini chocolate chips along with one-third of the chopped pecans.
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Pour the batter into the prepared pie crust and then top with the remaining pecans (for visual appeal and extra crunch).
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Bake the pie for about 40–45 minutes or until the center is set (it may still have a slight jiggle, but the edges should be firm).
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Let the pie cool fully before slicing to ensure the filling sets and holds its shape.
Notes
For a pretty finish, use pecan halves on top instead of chopped pecans.
You may have extra filling if using a regular (not deep dish) crust.
Let pie cool fully for clean slices.
Store covered in the fridge for 3–5 days.
Pie can be frozen up to 2–3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 453
- Sugar: 14 g
- Carbohydrates: 29 g
- Protein: 7 g