Texas Chocolate Pecan Pie

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This Texas Chocolate Pecan Pie combines the rich, nutty flavor of classic pecan pie with decadent semisweet chocolate chips, all baked into a flaky, golden crust. Perfect for holidays, family gatherings, or anytime you’re craving a Southern-style dessert with a chocolaty twist, this pie is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This Texas Chocolate Pecan Pie is more than just a dessert—it’s a crowd-pleaser that combines classic flavors in a rich, satisfying way.

• Perfect balance of sweet, nutty, and chocolaty flavors

• Great for holidays, dinner parties, or potlucks

• Easy to prepare with a store-bought or homemade pie crust

• Can be made ahead for stress-free entertaining

• A traditional Southern pie recipe with a modern twist

Ingredients Breakdown

Understanding the role of each ingredient will help you make the best version of this pie:

• Pie Crust: A flaky crust is the foundation of this dessert. Store-bought saves time, while homemade offers a rustic, buttery finish.

• Corn Syrup: Provides sweetness and the gooey texture pecan pies are famous for.

• Granulated Sugar & Brown Sugar: White sugar adds sweetness, while brown sugar gives depth with a subtle molasses flavor.

• Eggs: Bind the filling and help it set while baking.

• Butter: Adds richness and enhances flavor.

• Vanilla Extract: A must-have for warmth and depth of flavor.

• Salt: Balances the sweetness.

• Pecans: The star ingredient, providing crunch and nutty goodness.

• Chocolate Chips: The twist that makes this pie stand out—semi-sweet or dark chocolate works best.

Tips and Tricks

• Use parchment paper or foil to cover crust edges if they brown too quickly.

• Allow the pie to cool completely before slicing to avoid runny filling.

• For a richer flavor, lightly toast pecans before adding them to the filling.

• If you want a firmer pie, reduce corn syrup slightly.

Variations and Customizations

This recipe is versatile and can be tailored to your taste:

1. Bourbon Chocolate Pecan Pie: Add 1–2 tablespoons of bourbon for a smoky, boozy flavor.

2. Maple Pecan Pie: Replace corn syrup with pure maple syrup for a deeper, caramel-like sweetness.

3. White Chocolate Pecan Pie: Swap semi-sweet chocolate for white chocolate chips for a sweeter twist.

4. Gluten-Free Option: Use a gluten-free pie crust to accommodate dietary needs.

Pairing Suggestions

This indulgent pie deserves equally delicious pairings:

• Serve warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

• Pair with a hot beverage like coffee, hot cocoa, or spiced tea.

• A drizzle of caramel or chocolate sauce makes it extra decadent.

Storage Instructions

• Room Temperature: Store covered at room temperature for up to 2 days.

• Refrigerator: Keeps well for 4–5 days when wrapped tightly or stored in an airtight container.

• Freezer: Wrap individual slices or the whole pie in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge before serving.

Popular Questions

1. Can I make this pie ahead of time?
Yes, this pie actually tastes better the next day as the flavors blend together.

2. Do I need to refrigerate pecan pie?
Yes, since it contains eggs, it’s best stored in the refrigerator if not eaten within 2 days.

3. Can I use milk chocolate instead of semi-sweet?
You can, but the pie will be much sweeter. Semi-sweet or dark chocolate is recommended for balance.

4. Why is my pecan pie runny?
It usually means the pie wasn’t baked long enough. Bake until the center is almost set but slightly jiggles.

Emily

Texas Chocolate Pecan Pie

A rich and indulgent twist on the Southern classic, this Texas Chocolate Pecan Pie combines crunchy pecans, gooey chocolate, and a buttery filling in a flaky crust. Perfect for holidays and special occasions.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American, Southern

Calories: 570

Ingredients Equipment Method Notes

Ingredients

  

• 1 pie crust (store-bought or homemade)
• 1 cup corn syrup
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 4 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp salt
• 1 cup chopped pecans
• 1 cup semi-sweet or dark chocolate chips

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Aluminum foil or pie shield

Method

 

1. Preheat oven to 350°F (175°C).
2. Place pie crust in a 9-inch pie plate and crimp edges.
3. In a mixing bowl, whisk together corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
4. Fold in pecans and chocolate chips.
5. Pour filling into prepared crust.
6. Bake for 55–65 minutes, covering edges with foil if they brown too quickly.
7. Check doneness: center should be mostly set but slightly jiggly.
8. Cool on a wire rack for at least 2 hours before slicing.

Notes

• Use a deep-dish pie crust to prevent overflow.
• For a picture-perfect pie, arrange pecan halves on top before baking.
• Best served slightly warm with whipped cream or ice cream.

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