Chocolate Pecan Pie

Ingredients:

For the Crust:

1 pre-made 9-inch pie crust (store-bought or homemade)
For the Filling:

1 cup light corn syrup
½ cup granulated sugar
½ cup packed brown sugar
¼ cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups pecan halves
1 cup semi-sweet chocolate chips
Optional Garnish:

Whipped cream
Extra pecans or chocolate shavings

Instructions:

Preheat Oven: Set your oven to 350°F (175°C).

Prepare the Crust: Place the pie crust into a 9-inch pie dish, trimming and fluting the edges as desired. Keep the crust chilled while preparing the filling.

Make the Filling: In a large bowl, whisk together the light corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth.

Add Pecans and Chocolate: Stir in the pecan halves and chocolate chips until evenly distributed.

Assemble the Pie: Pour the filling into the prepared pie crust, spreading it evenly.

Bake: Place the pie dish on a baking sheet to catch any spills. Bake for 50-55 minutes, or until the filling is set but the center still jiggles slightly. If the crust browns too quickly, cover the edges with foil.

Cool and Serve: Allow the pie to cool completely to set the filling. Serve with whipped cream, extra pecans, or chocolate shavings if desired.

Notes:

Prevent Overbaking: The pie should have a slight jiggle in the center when removed from the oven to maintain a gooey texture.

Protect the Crust: Use a pie crust shield or foil to prevent the edges from over-browning during baking.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

This rich and decadent Texas Chocolate Pecan Pie combines the classic flavors of a traditional pecan pie with the added indulgence of chocolate, making it a perfect dessert for special occasions or holiday gatherings.