Texas Chocolate Pecan Pie is a rich and delicious twist on the classic Southern favorite. It combines crunchy pecans with gooey chocolate in a buttery pie crust, creating a dessert that’s both nutty and sweet. The chocolate adds an extra layer of flavor that makes this pie a standout at any gathering.
I love making this pie for special occasions because it always brings smiles around the table. The way the chocolate melts and mixes with the pecans is just perfect. One tip I find helpful is to use good quality chocolate— it really makes a difference in taste and texture.
Serving this pie slightly warm with a scoop of vanilla ice cream is my favorite way to enjoy it. It’s a simple touch that brings out all the flavors beautifully. Whenever I bake this pie, it fills the kitchen with an amazing aroma that reminds me of cozy family get-togethers and holiday celebrations.
Key Ingredients & Substitutions
Pecan Halves: Pecans give this pie its classic crunch and rich flavor. If pecans aren’t available, walnuts work well as a substitute, though they have a slightly earthier taste.
Chocolate: I prefer bittersweet chocolate for a nice balance of rich and sweet. Semisweet or even milk chocolate can be used if you want it sweeter. Using chopped chocolate rather than chips melts more smoothly.
Corn Syrup: Light corn syrup keeps the filling gooey and thick. For a natural swap, try honey or maple syrup, but note the flavor changes slightly and the texture may be less firm.
Pie Crust: A homemade butter crust makes all the difference for flakiness. If short on time, store-bought pie crust is an easy option that still tastes great.
How Do I Get the Perfect Gooey Chocolate Filling Without Overbaking?
The filling should be set around the edges but still a bit soft in the center when you pull it from the oven. Overbaking can dry it out.
- Bake at 350°F and check the pie around 50 minutes.
- Give the pie a gentle shake; a slight wobble in the center means it’s done.
- Use a baking sheet under your pie to catch any drips and make cleanup easier.
- Letting the pie cool fully before slicing is key—it helps the filling firm up and makes clean slices.
Equipment You’ll Need
- 9-inch pie dish – I use a standard pie dish because it’s just the right size for this recipe.
- Mixing bowls – handy for whisking together the filling ingredients with ease.
- Whisk or spoon – to smoothly combine the egg mixture without lumps.
- Baking sheet – place your pie on this to catch any drips during baking.
- Oven – for baking the pie to golden perfection.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds if you want a different nut flavor or texture.
- Use milk or dark chocolate chips instead of bittersweet for a sweeter touch.
- Drizzle caramel or add a sprinkle of sea salt on top before baking for extra flavor.
- Mix in dried fruits like cranberries or cherries for a fruity contrast that pairs well with the chocolate and nuts.
How to Make Texas Chocolate Pecan Pie?
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves, divided
- 1 cup semisweet or bittersweet chocolate chips or chopped chocolate
- Whipped cream, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, allow at least 1 to 2 hours for the pie to cool and set before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Pie Crust:
Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie dish and set it aside.
2. Make the Filling:
In a large bowl, whisk together the granulated sugar, light corn syrup, melted butter, eggs, salt, and vanilla extract until the mixture is smooth and well combined.
3. Layer the Pecans and Chocolate:
Spread half of the pecan halves evenly across the bottom of the pie crust. Then sprinkle the chocolate chips evenly over the pecans.
4. Add the Filling and Top Pecans:
Gently pour the sugar and egg mixture over the pecans and chocolate, letting it flow evenly to fill the crust. Arrange the remaining pecan halves neatly on top for a beautiful finish.
5. Bake the Pie:
Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 50 to 60 minutes. The edges should be set, but the center might still wiggle slightly.
6. Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack. This helps the filling firm up for cleaner slices. Serve each slice with a dollop of whipped cream if you like.
Can I Use Frozen Pie Crust for Texas Chocolate Pecan Pie?
Absolutely! Frozen pie crust works well—just thaw it in the refrigerator for a few hours or overnight before using. This helps prevent sogginess and ensures even baking.
How Should I Store Leftover Pecan Pie?
Store any leftovers in an airtight container or cover the pie tightly with plastic wrap. Keep it refrigerated for up to 3-4 days. Serve chilled or gently warmed.
Can I Substitute Corn Syrup with Another Sweetener?
Yes, you can use honey or maple syrup as a natural alternative, but keep in mind the pie’s texture and sweetness might change slightly. For best results, stick to light corn syrup if possible.
How Do I Prevent the Pie Crust from Getting Soggy?
To prevent sogginess, you can blind bake the pie crust for 8-10 minutes before adding the filling. Also, make sure the filling mixture is well combined and poured evenly to avoid excess moisture settling at the bottom.
