Texas Chocolate Pecan Pie Recipe

Introduction

Texas Chocolate Pecan Pie is a decadent twist on a classic Southern dessert. Combining rich chocolate with toasted pecans and a buttery crust, this pie is perfect for special occasions or any time you crave a sweet, nutty treat.

Ingredients

• 1 pie crust (9-inch, homemade or store-bought, blind baked)
• 1 cup pecan halves (toasted)
• 1/2 cup chopped pecans (toasted)
• 3/4 cup dark chocolate chips or chunks (60-70% cacao)
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 3/4 cup light corn syrup
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt (plus extra for topping, optional)

Instructions

1. Step 1: Roll out the pie dough into a 9-inch dish, crimp the edges, and blind bake at 375°F for 10 minutes. Let cool completely.
2. Step 2: Toast pecan halves at 350°F for 5 to 7 minutes until fragrant. Chop half of the pecans and reserve the rest for topping.
3. Step 3: In a saucepan, melt the dark chocolate and butter together over low heat until smooth. Remove from heat.
4. Step 4: Whisk in brown sugar, light corn syrup, eggs, vanilla extract, and sea salt until the mixture is glossy and well combined.
5. Step 5: Stir in the chopped pecans, then pour the filling into the cooled pie crust. Arrange the whole toasted pecan halves on top.
6. Step 6: Bake the pie at 350°F for 50 to 60 minutes, until the center is set but still jiggles slightly when nudged.
7. Step 7: Allow the pie to cool for at least 2 hours before slicing, so the filling sets perfectly.

Tips & Variations

• Blind baking the crust prevents it from becoming soggy when filled with the rich filling.
• Use high-quality dark chocolate with 60-70% cacao for the best balance of sweetness and richness.
• For extra flavor, consider adding a teaspoon of espresso powder to the chocolate mixture.
• Substitute maple syrup or honey for corn syrup to add a natural sweetness and depth of flavor.

Storage

Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 4 days. Before serving, bring to room temperature or warm slices gently in the microwave for 15-20 seconds to enhance flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie up to a day in advance. After baking, cool completely and refrigerate. Bring it to room temperature before serving for the best taste.

What can I use if I don’t have corn syrup?

You can substitute corn syrup with an equal amount of maple syrup or honey, though the texture and flavor will vary slightly. These natural sweeteners add a nice depth and complement the pecans well.

Texas Chocolate Pecan Pie Recipe

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★★★★★

5 from 128 reviews

This Texas Chocolate Pecan Pie combines the rich flavors of toasted pecans and dark chocolate in a buttery, flaky pie crust. The filling features a decadent blend of brown sugar, corn syrup, and melted chocolate, creating a glossy, luscious texture that sets perfectly after baking. A classic Southern dessert with a chocolate twist, perfect for holidays or any special occasion.

• Author: Luna
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 2 hours 25 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

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Pie Crust

• 1 pie crust (9-inch, homemade or store-bought, blind baked)

Nut and Chocolate Filling

• 1 cup pecan halves (toasted)
• 1/2 cup chopped pecans (toasted)
• 3/4 cup dark chocolate chips or chunks (60-70% cacao)
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 3/4 cup light corn syrup
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 tsp sea salt (plus extra for topping, optional)

Instructions

1. Prepare Pie Crust: Roll out the pie dough into a 9-inch pie dish, crimp the edges for a decorative finish, and blind bake it at 375°F (190°C) for 10 minutes to prevent sogginess. Let the crust cool completely before filling.
2. Toast Pecans: Preheat your oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 5 to 7 minutes until fragrant. Remove half of the toasted pecans and chop them roughly; reserve the other halves whole for the topping.
3. Melt Chocolate and Butter: In a saucepan over low heat, melt together the dark chocolate chips or chunks and unsalted butter, stirring frequently until smooth and fully combined. Remove from heat to prevent burning.
4. Make Filling Mixture: Whisk the light brown sugar, light corn syrup, eggs, vanilla extract, and sea salt into the melted chocolate and butter until the mixture is glossy and well incorporated.
5. Assemble the Pie: Stir the chopped toasted pecans into the filling mixture. Pour this filling evenly into the cooled blind-baked pie crust. Arrange the reserved whole toasted pecan halves evenly on top of the filling for a decorative and textural contrast.
6. Bake the Pie: Bake the pie at 350°F (175°C) for 50 to 60 minutes, or until the center is mostly set but still jiggles slightly when gently shaken. This ensures a creamy, custardy texture.
7. Cool the Pie: Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours. This resting time is essential for the filling to fully set, making slicing clean and maintaining structure.

Notes

• Blind baking the crust helps prevent a soggy bottom and ensures a crisp pie shell.
• Toast pecans carefully and watch closely to avoid burning, which can affect the flavor.
• The pie is best served at room temperature or slightly warmed.
• For a gluten-free version, use a gluten-free pie crust.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: Texas chocolate pecan pie, pecan pie with chocolate, Southern pecan dessert, chocolate pecan dessert, holiday pie recipes, classic pecan pie with a twist