Texas Chocolate Pecan Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 9-inch (23 cm) deep dish pre-made pie crust
→ Filling
02 -
340 g hot fudge sauce (1 jar, 12 oz)
03 -
3 large eggs
04 -
55 g light brown sugar (1/4 cup)
05 -
60 ml heavy whipping cream (1/4 cup)
06 -
1/2 teaspoon pure vanilla extract
07 -
1 teaspoon kosher salt
→ Topping and Mix-ins
08 -
300 g chopped pecans (3 cups)
09 -
115 g mini chocolate chips (2/3 cup)
# Instructions:
01 -
Preheat oven to 175°C (350°F) and position the pie crust on a foil-lined baking sheet.
02 -
Remove lid and protective film from the hot fudge sauce jar. Microwave the sauce for 40 seconds until warm and pour into a large mixing bowl.
03 -
Whisk in eggs, light brown sugar, heavy whipping cream, vanilla extract, and kosher salt until the mixture is fully blended and smooth.
04 -
Fold in mini chocolate chips and one-third of the chopped pecans, mixing until evenly distributed.
05 -
Pour the prepared batter into the pie crust and generously top with the remaining pecans.
06 -
Bake in the centre of the oven for 40–45 minutes or until the centre is set. Remove from the oven and allow to cool completely before serving.
# Notes:
01 -
Using a foil-lined baking sheet under the crust prevents spills and facilitates safe transfer.