Are you’re craving a dessert that’s rich, indulgent, and packed with Southern charm? Try this Texas Chocolate Pecan Pie Recipe.
This recipe combines the classic nutty crunch of pecans with a luscious chocolate filling, all nestled in a buttery, flaky pie crust.
Perfect for holidays, family gatherings, or just because, this pie will steal the show at any table. Let’s dive into why this dessert is a must-try and how to make it step-by-step.
Why You’ll Love This Texas Chocolate Pecan Pie
Rich and Delicious: Gooey chocolate and crunchy pecans come together for a great mix of flavors and textures.
A Southern Favorite with a Twist: This recipe keeps the classic Texas pecan pie feel but adds chocolate to make it even better.
Great for Any Time: Perfect for holidays like Thanksgiving or Christmas, or just as a weekend treat—everyone will love it.
Easy to Make: Uses basic ingredients and simple steps, so even new bakers can make it.
Make It Your Way: You can change the crust or filling to match your taste.
Ingredients
For the Pie Crust
1 ¼ cups all-purpose flour
½ tsp salt
1 tbsp granulated sugar
½ cup unsalted butter, chilled and cubed
3–4 tbsp ice water
For the Chocolate Pecan Filling
1 cup light corn syrup
¾ cup granulated sugar
¼ cup brown sugar
3 large eggs
¼ cup unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt
1 ½ cups pecan halves
1 cup semi-sweet chocolate chips
2 oz unsweetened chocolate, melted
Instructions
Step 1: Make the Pie Crust
Start by mixing the dry ingredients — flour, salt, and sugar — in a large bowl.
Add cold butter cut into small cubes. Use your fingers or a pastry cutter to mix it in until it looks like rough, grainy crumbs.
Slowly add ice water, a tablespoon at a time, mixing just until the dough holds together.
Shape the dough into a flat disk, wrap it in plastic, and chill it in the fridge for at least 1 hour so it firms up.
Step 2: Roll Out the Dough
Preheat your oven to 350°F (175°C).
Take the chilled dough out and place it on a floured surface. Roll it out into a circle big enough to fit a 9-inch pie pan.
Gently place the dough in the pan, trim off the extra edges, and pinch or press the edges to make a nice border.
Put the crust back in the fridge while you make the filling — this helps it stay firm when baking.
Step 3: Make the Chocolate Pecan Filling
In a large bowl, whisk together corn syrup, white and brown sugars, eggs, melted butter, vanilla, and a little salt. Mix until it’s smooth and well blended.
Add melted unsweetened chocolate and stir until it’s fully mixed in.
Then, gently fold in the pecans and chocolate chips — this gives the pie its rich flavor and crunch.
Step 4: Fill and Bake the Pie
Take the crust from the fridge and pour the chocolate pecan filling into it.
Bake the pie for 50 to 60 minutes. The middle should look set but still have a little jiggle — like firm pudding.
If the edges of the crust start to brown too fast, cover them with foil to prevent burning.
Once done, take the pie out and let it cool completely before slicing. This helps the filling set properly.
Tips for the Perfect Texas Chocolate Pecan Pie
Toast the Pecans: Lightly heat the pecans in a dry pan for 3–4 minutes to bring out more flavor before adding them to the filling.
Use Good Chocolate: Pick high-quality semi-sweet and unsweetened chocolate for a richer, smoother taste.
Avoid a Soggy Crust: Bake the crust by itself for 10 minutes before filling it. This helps it stay crisp on the bottom.
Check When It’s Done: The pie is ready when the center still jiggles a bit but isn’t runny. It’ll firm up as it cools.
Cool Before Slicing: Let the pie cool for at least 2 hours so it sets well and slices cleanly.
Variations and Substitutions
Bourbon Chocolate Pecan Pie: Add 1 to 2 tablespoons of bourbon to the filling for a warm, rich flavor with a Southern touch. It gives the pie a little extra depth.
Gluten-Free Option: Use a gluten-free flour blend (made to replace regular flour one-to-one) in the crust. It’s an easy swap for those avoiding gluten.
Try Different Nuts: Don’t have pecans? Use walnuts or a mix of your favorite nuts to change up the flavor and texture.
Go Dark Chocolate: For a bolder taste, use dark chocolate chips instead of semi-sweet. It adds a deeper, less sweet chocolate flavor.
Make It Vegan: Use a vegan pie crust, replace each egg with a flaxseed mix (1 tbsp ground flaxseed + 3 tbsp water), and use coconut oil instead of butter. Great for plant-based diets.
Serving Suggestions
Classic Style: Top each slice with a spoonful of whipped cream or a scoop of vanilla ice cream. The creamy topping goes perfectly with the rich, chocolatey pie.
Southern Flair: Drizzle some warm caramel sauce on top or sprinkle a little sea salt for a sweet-and-salty mix that brings out the flavors even more.
Holiday Favorite: Serve this pie alongside other Southern desserts like sweet potato pie or banana pudding. It makes a perfect dessert table for holidays or special gatherings.
Drink Ideas: Enjoy a slice with hot coffee, creamy hot chocolate, or a small glass of bourbon. These drinks make it feel extra cozy and satisfying.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the pie crust up to 2 days in advance and store it in the fridge, wrapped tightly.
The filling can be mixed a day ahead and refrigerated. Stir well before pouring into the crust.
Storing
Store leftover pie in an airtight container or tightly wrapped at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheat slices in the oven at 300°F (150°C) for 10 minutes to restore the crisp crust.
Freezing
Bake the pie, let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
Thaw in the fridge overnight and reheat at 300°F (150°C) for 15–20 minutes before serving.
FAQs
Q. How do I know when my pecan pie is done?
The pie is done when the center is slightly jiggly but not liquid. A toothpick inserted in the center should come out mostly clean. The pie will continue to set as it cools.
Q. Can I use store-bought pie crust?
Absolutely! A store-bought crust works well and saves time. Opt for a high-quality, butter-based crust for the best flavor.
Q. How do I prevent the pecans from sinking?
To keep pecans evenly distributed, stir them into the filling just before pouring into the crust. You can also reserve a few to sprinkle on top.
Q. Can I make this pie without corn syrup?
Yes, you can substitute corn syrup with maple syrup or a mix of honey and molasses, but the texture may be slightly different.
Q. What’s the difference between Texas pecan pie and regular pecan pie?
Texas pecan pie often includes a larger quantity of pecans and sometimes incorporates chocolate or bourbon for a bolder flavor.
Conclusion
In conclusion, the Texas Chocolate Pecan Pie Recipe offers the ultimate dessert for anyone who loves the combination of rich chocolate and crunchy pecans wrapped in a buttery crust.
It’s a show-stopping treat that’s perfect for holidays, family gatherings, or any day you want to indulge.
With its easy-to-follow steps, customizable options, and make-ahead convenience, this recipe is sure to become a staple in your kitchen.
Try it out, and let this Southern classic bring a little sweetness to your table!
Read More:- Pecan Pie Cookies Recipe
Texas Chocolate Pecan Pie Recipe
Ingredients
- Pie Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter chilled and cubed
- 3-4 tbsp ice water
- Chocolate Pecan Filling
- 1 cup light corn syrup
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups pecan halves
- 1 cup semi-sweet chocolate chips
- 2 oz unsweetened chocolate melted
Instructions
- Make the Crust: Whisk flour, salt, and sugar. Cut in butter until crumbly. Add ice water to form dough. Chill for 1 hour.
- Roll Out: Roll dough to fit a 9-inch pie dish. Transfer, crimp edges, and refrigerate.
- Prepare Filling: Whisk corn syrup, sugars, eggs, butter, vanilla, and salt. Stir in melted chocolate, pecans, and chocolate chips.
- Bake: Pour filling into crust. Bake at 350°F (175°C) for 50–60 minutes. Cool for 2 hours before serving.
