Scale

1 9-inch unbaked pie crust (store-bought or homemade)

1 cup light corn syrup

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

3 large eggs

1 tsp vanilla extract

1/4 tsp salt

1 1/2 cups pecan halves

3/4 cup semi-sweet or dark chocolate chips

1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.

2. In a large bowl, whisk together corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla, and salt until smooth.

3. Stir in pecan halves and chocolate chips.

4. Pour the mixture into the unbaked pie shell and spread evenly.

5. Place pie on a baking sheet and bake for 50–60 minutes, or until center is set and top is slightly puffed.

6. If crust begins to brown too quickly, cover edges with foil.

7. Remove from oven and let cool completely at room temperature to set.

8. Slice and serve with whipped cream or vanilla ice cream.

Use chopped pecans for easier slicing if preferred.

Add a splash of bourbon for extra Southern flair.

Store leftovers covered at room temperature for 2 days or refrigerate for up to 5.

Keywords: texas chocolate pecan pie, southern pecan pie, holiday dessert pie, chocolate nut pie