1 1/2 cups Texas pecans, toasted

1 cup dark chocolate chips

1 cup light corn syrup

1 cup packed brown sugar

3 large eggs, room temperature

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 unbaked 9-inch pie shell

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Preheat the oven to 350°F (175°C) and place the unbaked pie shell into a 9-inch pie dish.
Spread the dark chocolate chips evenly over the bottom of the pie crust.
Toast the pecans on a baking sheet for 5–7 minutes until fragrant; let cool slightly.
In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
Scatter the toasted pecans evenly over the chocolate chips in the crust.
Carefully pour the filling over the pecans and gently tap the dish to release air bubbles.
Bake for 50–60 minutes, until the edges are set and the center jiggles slightly.
Cool at room temperature for at least 2 hours before slicing.

Toasting pecans enhances their flavor and crunch.

The pie slices best after fully cooling or chilling overnight.

Use semi-sweet chocolate for a sweeter variation.

Serve with whipped cream or vanilla ice cream.

Wipe knife clean between slices for neat cuts.