Growing up in Texas, I can still vividly remember the aroma of my grandma’s Texas Chocolate Pecan Pie wafting through the house on Thanksgiving Day. It was a scent that instantly transported me back to childhood, filled with warmth, comfort, and the anticipation of sinking my teeth into that rich, decadent slice. Grandma always took such pride in her famous Texas Chocolate Pecan Pie, and she’d beam with joy watching us gobble it up, savoring every morsel.
I can still picture her standing in the kitchen, expertly assembling the layers of buttery, flaky crust, the gooey chocolate filling, and the crunchy, toasted pecans on top. It was a true labor of love, and to this day, I haven’t tasted a Texas Chocolate Pecan Pie that quite measures up to hers. There was just something about the way she made it – the perfect balance of sweetness, the depth of flavor, and the absolute indulgence in every bite.
Table of Contents
Why This Texas Chocolate Pecan Pie Recipe Will Become Your Go-To
The Secret Behind Perfect Texas Chocolate Pecan Pie
This Texas Chocolate Pecan Pie recipe is truly a showstopper, and it’s all thanks to a few simple tricks that take it to the next level. The key? Using both semi-sweet chocolate and unsweetened cocoa powder to create a rich, fudgy filling that’s not overly sweet. And instead of a traditional pecan pie filling, I’ve added a touch of espresso powder to really make the flavors pop. Trust me, this small tweak takes the classic Texas Chocolate Pecan Pie to new heights.
Essential Ingredients You’ll Need
- 1 unbaked 9-inch pie crust
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups chopped pecans
Step-by-Step Texas Chocolate Pecan Pie Instructions
Preparing Your Texas Chocolate Pecan Pie
This Texas Chocolate Pecan Pie is surprisingly easy to make, with just a few simple steps. You’ll need about an hour and 10 minutes from start to finish, including baking time. Make sure to have your pie crust ready to go, either homemade or store-bought. You’ll also want a 9-inch pie dish and a sharp knife for slicing.
1- Preheat your oven to 375°F (190°C) and lightly grease your pie dish.
2- In a medium saucepan, melt the chopped semi-sweet chocolate over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
3- In a large bowl, whisk together the eggs, corn syrup, brown sugar, cocoa powder, espresso powder, and a pinch of salt until well combined.
4- Gently fold the melted chocolate into the egg mixture until no streaks remain. The filling should be thick and glossy.
5- Pour the chocolate filling into the prepared pie crust and arrange the pecans on top in a decorative pattern.
6- Bake for 40-45 minutes, until the center is almost set. The pie should still have a slight jiggle in the middle when done. Allow to cool completely before slicing and serving.
Pro Tips for Success
- For an extra-crispy crust, pre-bake your pie shell for 10 minutes before adding the filling.
- To prevent over-browning, cover the edges of the crust with foil or a pie shield during the last 20 minutes of baking.
- Let the Texas Chocolate Pecan Pie cool completely before slicing – this helps the filling set up properly.
- Avoid over-mixing the filling, as this can cause air bubbles and a dense texture.
Serving and Storing Your Texas Chocolate Pecan Pie
Perfect Pairings for Texas Chocolate Pecan Pie
This Texas Chocolate Pecan Pie is the ultimate holiday dessert, but it’s also a showstopper any time of year. Serve it up with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent treat. It also pairs beautifully with a strong cup of coffee or a glass of smooth bourbon for a sophisticated after-dinner delight.
Storage and Make-Ahead Tips
Texas Chocolate Pecan Pie keeps well at room temperature for up to 3 days, covered loosely with foil or plastic wrap. For longer storage, you can refrigerate the pie for up to 1 week. To reheat, simply pop it back in the oven at 325°F (165°C) for 10-15 minutes until warmed through.
This recipe also freezes exceptionally well. Wrap the cooled pie tightly in plastic wrap and foil, and it will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations and Dietary Adaptations for Texas Chocolate Pecan Pie
Creative Texas Chocolate Pecan Pie Variations
While the classic Texas Chocolate Pecan Pie is hard to beat, there are plenty of ways to put your own spin on this indulgent dessert. Try adding a splash of bourbon or rum to the filling for a boozy twist. Or swap in different nuts like walnuts or hazelnuts for a unique flavor profile. You can also experiment with different chocolate varieties, like milk chocolate or dark chocolate with chili powder for a little heat.
Making Texas Chocolate Pecan Pie Diet-Friendly
For a gluten-free version of this Texas Chocolate Pecan Pie, simply use a gluten-free pie crust. To make it vegan, replace the eggs with a flax or chia egg, and use a plant-based milk in place of the corn syrup. For a lower-carb option, you can swap the corn syrup for a sugar-free alternative like erythritol or monk fruit sweetener.
Frequently Asked Questions
Q: Can I use store-bought pie crust for this recipe?
A: Absolutely! While a homemade all-butter crust is delicious, store-bought will work just fine. Just be sure to follow the package instructions for pre-baking.
Q: How long does Texas Chocolate Pecan Pie need to bake?
A: The Texas Chocolate Pecan Pie should bake for 40-45 minutes at 375°F (190°C). It’s done when the center is almost set, with a slight jiggle.
Q: Can I make this pie in advance?
A: Yes, Texas Chocolate Pecan Pie is a great make-ahead dessert. You can prepare the filling and crust a day or two in advance, then assemble and bake right before serving. It also freezes beautifully for up to 3 months.
Q: How many people will this recipe serve?
A: This Texas Chocolate Pecan Pie recipe is made in a 9-inch pie dish and will serve 8-10 people generously.
Q: What should I do if the crust starts to brown too quickly?
A: If the crust is browning too quickly, simply cover the edges with foil or a pie shield during the last 20 minutes of baking to prevent over-browning.
Texas Chocolate Pecan Pie
- Total Time: 70
- Yield: 8
Description
Indulge in the rich, gooey goodness of this authentic Texas Chocolate Pecan Pie, made with just 7 simple ingredients for a truly decadent dessert.
Ingredients
– 1 unbaked 9-inch pie crust
– 1 cup (2 sticks) unsalted butter, melted
– 1 cup granulated sugar
– 3 large eggs
– 1 cup light corn syrup
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 1 1/2 cups chopped pecans
Instructions
1. – Preheat oven to 350°F.
2. – In a large bowl, whisk together the melted butter and sugar until combined.
3. – Add the eggs one at a time, whisking well after each addition.
4. – Stir in the corn syrup and vanilla extract until fully incorporated.
5. – Fold in the chocolate chips and chopped pecans.
6. – Pour the filling into the unbaked pie crust.
7. – Bake for 50-60 minutes, or until the center is set and the edges are golden brown.
8. – Allow the pie to cool completely before slicing and serving.
Notes
For a richer flavor, use dark chocolate chips instead of semi-sweet. You can also add a pinch of salt to enhance the sweetness.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
Texas Chocolate Pecan Pie is a true Southern classic that’s sure to impress your friends and family. With its rich, fudgy filling, crunchy pecans, and flaky crust, it’s a dessert that’s both decadent and downright delicious. I hope this recipe becomes a new tradition in your household, just like it was in mine. So go ahead, give it a try, and get ready to savor every last bite of this incredible Texas Chocolate Pecan Pie!
