Description
This Texas Chocolate Pecan Pie is a rich and indulgent dessert featuring a deep dish pie crust filled with a luscious hot fudge sauce custard, studded with mini chocolate chips and pecans. Baked to perfection, it combines the classic flavors of chocolate and pecan in a creamy, satisfying pie that’s perfect for gatherings and special occasions.
Ingredients
Scale
Pie Crust
- 1 9-inch deep dish premade crust
Filling
- 1 jar hot fudge sauce 12oz jar
- 3 large eggs
- 1/4 cup light brown sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 3 cups chopped pecans
- 2/3 cup mini chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F and place the pie shell onto a foil-lined cookie sheet to catch any drips during baking.
- Prepare fudge sauce: Remove the lid and film from the jar of hot fudge sauce and microwave for 40 seconds to soften it for easy mixing. Pour the warmed fudge sauce into a large mixing bowl.
- Mix filling: Add in the eggs, brown sugar, heavy whipping cream, vanilla extract, and kosher salt to the hot fudge sauce. Whisk thoroughly until the mixture is fully combined and smooth in texture.
- Add chocolate and pecans: Fold in the mini chocolate chips and one-third of the chopped pecans to the batter gently for even distribution.
- Assemble pie: Pour the prepared filling mixture into the pre-made pie crust. Evenly top the pie with the remaining pecans for a decorative crunch.
- Bake: Bake the pie for 45 minutes or until the center is set and the filling no longer jiggles.
- Cool: Allow the pie to cool completely before slicing to ensure clean slices and enhance flavor melding.
Notes
- Nutrition information is an estimate and may vary based on specific ingredient brands and quantities used.
- The recipe is designed for a deep dish 9-inch pie crust. Using a regular pie crust may result in leftover filling and shorter baking time.
- For aesthetic appeal, topping the pie with pecan halves instead of chopped pecans is recommended but optional.
- Leftover pie should be covered and refrigerated; it will keep well for 3-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
