Texas Chocolate Pecan Pie -

Texas Chocolate Pecan Pie

This Texas Chocolate Pecan Pie is the ultimate pecan pie, with a gooey fudge center and crunchy pecan layer on top!

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Prep Time 5

Cook Time 45

Total Time 50

Course Dessert

Cuisine American

Servings 9

Calories 453 kcal

Equipment

Mixing bowl
Whisk
Baking sheet

Ingredients

1 9- inch deep dish premade crust
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 to 350°F and place the pie shell onto a foil-lined cookie sheet.
Remove the lid and film from the jar of hot fudge and microwave for 40 seconds. Pour into a large mixing bowl.
Add in the eggs, brown sugar, heavy whipping cream, vanilla, and salt, whisking until fully combined and smooth.
Fold in the mini chocolate chips and a third of the pecans.
Pour the batter into the pie crust and top with remaining pecans.
Bake for 40-45 minutes or until the center is set. Allow to cool completely.

Notes

Nutrition information is provided as an estimate only and may vary based on exact ingredients used and serving size.
Pie Crust - This recipe is measured to perfectly fill one deep dish pie shell. You can use a regular sized pie shell, but there will be a little bit of filling leftover. Cooking time is also slightly different for a shallower pie shell.
Pecans - I like to top the pie with pecan halves (as opposed to chopped pecans) because it looks pretty. You can use whichever you have on hand or prefer.
Storage - Cover leftovers with aluminum foil or plastic wrap and keep refrigerated for 3-5 days.