Texas Chocolate Pecan Pie
Texas Chocolate Pecan Pie is a classic Southern treat with a rich twist. It combines the gooey sweetness of a traditional pecan pie with layers of smooth chocolate that give…
Tip: save now, cook later.Texas Chocolate Pecan Pie is a classic Southern treat with a rich twist. It combines the gooey sweetness of a traditional pecan pie with layers of smooth chocolate that give it an extra special flavor. The crunchy pecans on top add a perfect texture contrast, making every bite a delightful mix of creamy, nutty, and chocolaty goodness.
I love this pie because it feels like a little celebration every time I make it. The chocolate melts right into the filling, and the pecans stay delightfully crisp. Whenever I serve it, people ask for the recipe, and I find myself sneaking extra slices when no one is looking. It’s such an easy way to turn an ordinary dessert into something unforgettable.
My favorite way to serve Texas Chocolate Pecan Pie is warm with a scoop of vanilla ice cream on the side. The ice cream melts into the pie, making it even creamier and more indulgent. It’s perfect for holidays, family dinners, or whenever you want something sweet that feels like a big, cozy hug from Texas!
Key Ingredients & Substitutions
Pie Crust: A good buttery crust makes all the difference. I usually buy a store-bought crust to save time, but homemade crust brings extra flakiness. For gluten-free, try a gluten-free crust mix or almond flour crust.
Corn Syrup: Corn syrup gives that classic pecan pie texture. If you prefer, honey or maple syrup can be used, but it might slightly change the flavor and texture.
Chocolate: Semisweet chocolate chips are perfect for a balanced sweetness. You can swap for dark chocolate if you like a richer, less sweet taste, or milk chocolate for a sweeter pie.
Pecans: Fresh pecan halves are ideal. If you can’t find halves, chopped pecans work fine too. For a nut-free version, try toasted seeds like pumpkin or sunflower seeds.
How Do I Get the Perfect Gooey Yet Set Filling?
Getting the filling just right is key. You want it thick and gooey but not runny. Here’s how:
- Whisk eggs thoroughly with the sugar and syrup for smoothness.
- Don’t overfill the crust; leave a bit of space at the top for bubbling.
- Bake at 350°F and watch near the end—the center should jiggle slightly but not be liquid.
- Cool fully on a wire rack; the filling will firm up as it cools.
Patience is important! Cutting the pie too early can make the slices fall apart.
Equipment You’ll Need
- 9-inch pie pan – perfect size for this pie and helps the crust bake evenly.
- Mixing bowl – to whisk together the filling ingredients smoothly.
- Whisk – great for blending eggs, syrup, and sugar without lumps.
- Wire rack – lets the pie cool evenly and set properly after baking.
- Measuring cups and spoons – for accurate ingredient amounts, which is key in baking.
Flavor Variations & Add-Ins
- Swap pecans for walnuts for a different nutty crunch and a slightly softer texture.
- Add a teaspoon of espresso powder to deepen the chocolate flavor.
- Mix in 1/4 cup shredded coconut for a chewy, tropical twist.
- Use dark chocolate chips instead of semisweet for a richer, less sweet pie.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 3/4 cup granulated sugar
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 1/2 cups pecan halves
For Serving (Optional):
- Whipped cream
- Caramel sauce
How Much Time Will You Need?
This pie takes about 15 minutes for prep and about 50 to 60 minutes to bake. After baking, allow at least 1 hour to cool and set before serving. So, in total, plan for around 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Pie Crust:
Start by preheating your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie pan and set it aside while you prepare the filling.
2. Making the Chocolate Pecan Filling:
In a large mixing bowl, whisk together the light corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and fully blended. Stir in the chocolate chips or chopped chocolate to evenly distribute them throughout the filling.
3. Assembling and Baking the Pie:
Spread the pecan halves evenly over the bottom of the pie crust. Carefully pour the chocolate filling mixture over the pecans, making sure to fill the crust evenly. Place the pie in your preheated oven and bake for 50 to 60 minutes. The filling should be set and slightly puffed with a gentle jiggle in the center when done.
4. Cooling and Serving:
Once baked, remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set up perfectly. When ready to serve, add a dollop of whipped cream and a drizzle of caramel sauce if you like. Serve warm or at room temperature for a delicious experience.
Can I Use Frozen Pecans for This Pie?
Yes, you can use frozen pecans, but be sure to thaw them completely and pat dry before adding to the pie. This prevents extra moisture from affecting the filling’s texture.
How Should I Store Leftover Texas Chocolate Pecan Pie?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring slices to room temperature or warm gently before serving for the best flavor and texture.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare and bake the pie a day in advance. Keep it covered at room temperature or refrigerated, then warm slightly before serving if desired.
What Can I Use Instead of Corn Syrup?
If you don’t have corn syrup, honey or maple syrup can be used, but the filling may be a bit less gooey and have a different flavor. Adjust sweetness to taste if you substitute.
