Texas Chocolate Pecan Pie

This Texas Chocolate Pecan Pie brings together rich chocolate and toasted pecans in a tender, flaky shell. Whether for holiday gatherings or a cozy night in, its gooey filling and nutty crunch have made it a go-to treat anytime my family is craving something special and comforting.

Every time I serve this pie, folks are amazed at how well the silky chocolate marries with the crunchy pecans. I started baking it after a trip to Texas, and it instantly became the requested birthday pie in our house.

Ingredients

• Pie crust: gives you a buttery base for the rich filling and holds the shape be it store-bought or your favorite homemade recipe
• Egg white: helps seal the crust so the bottom stays crisp and never soggy
• Dark chocolate chips: deliver that rich cocoa depth look for glossy chips with no white specks which means they are fresh
• Large eggs: bind the filling together and add luxurious texture select eggs with bright yellow yolks
• Corn syrup: keeps the filling smooth and gooey make sure it pours easily
• Granulated sugar: sweetens and adds height always check for clump-free crystals
• Unsalted butter: adds richness opt for quality butter with a creamy color
• Vanilla extract: enhances all the flavors pure extract will always shine through
• Salt: balances the sweetness use fine salt for even distribution
• Pecan halves: provide crunch and toasted flavor make sure they are fragrant and snap cleanly in half

Step-by-Step Instructions

Prepare the Crust:

Fit the pastry crust into your pie dish and crimp the edges if you like a decorative finish

Toast the Pecans:

Spread pecans on a baking sheet and toast in the oven for about ten minutes until they smell nutty and are golden brown let them cool a bit before using

Melt the Chocolate:

Place chocolate chips in a microwave-safe bowl and heat in thirty-second bursts stirring between until smooth and shiny allow to cool slightly so they do not scramble the eggs later

Make the Filling:

In a large bowl whisk eggs corn syrup sugar melted butter vanilla and salt until perfectly smooth then gently fold in the melted chocolate until the mixture is glossy and unified

Brush the Crust:

Brush the bottom of the raw pie crust evenly with egg white to keep the crust crisp during baking

Layer the Pie:

Scatter half the toasted pecans over the crust pour in the chocolate filling and smooth out then gently arrange the rest of the pecans on top in a pretty pattern

Bake:

Place the pie on a baking sheet and bake in a preheated oven for about an hour until the filling is set at the edges but jiggles softly in the middle cover the crust with foil if it gets too dark

Cool and Serve:

Set the finished pie on a wire rack cool it completely so the filling sets and slice with a sharp knife serve at room temperature or chilled with whipped cream or ice cream for extra indulgence

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My favorite moment with this pie is watching my kids try to sneak extra pecans from the top before it cools. Using a good bar of chocolate once made the whole pie taste even more decadent and got the loudest oohs at the table.

Storage Tips

Store the pie covered at room temperature for a day or in the fridge for up to four days. For longer storage wrap tightly and freeze for up to two months. Thaw in the fridge overnight before serving. Leftovers taste best when allowed to come to room temperature so the filling softens beautifully.

Ingredient Substitutions

If pecans are not available try toasted walnuts for a slightly earthier flavor. Swap dark corn syrup in place of light for a more robust caramel note. A gluten-free store-bought crust works perfectly for those avoiding wheat. Non-dairy butter also bakes up well if needed for allergies.

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Serving Suggestions

Serve a big slice topped with whipped cream for special occasions or a scoop of vanilla ice cream for classic Southern flair. Some folks love a sprinkle of flaky sea salt or a drizzle of caramel sauce over each slice. It also pairs perfectly with strong coffee or a little glass of bourbon after dinner.

Cultural Context

Chocolate pecan pie is an iconic dessert from the American South especially beloved in Texas where pecans are the official state nut and chocolate is never far out of reach. Classic pecan pie got its start as a simple farm dessert and adding chocolate made it fit for festivals and grand celebrations.

Common Questions

→ How do I prevent the pie crust from getting soggy?

Brush the bottom of the crust with lightly beaten egg white before adding the filling—this creates a barrier to keep it crisp during baking.

→ Can I use homemade pie crust instead of store-bought?

Yes, a homemade buttery pie dough adds extra flavor and texture. Simply substitute for the store-bought crust and bake as directed.

→ Should the pecans be toasted before baking?

Toasting the pecans brings out their flavor and makes them crunchier, adding depth to each bite of the pie.

→ Is it necessary to melt the chocolate before mixing?

Melted chocolate incorporates smoothly into the filling, ensuring a silky, even texture throughout the pie.

→ How can I tell if the pie is fully baked?

The filling should be set around the edges and slightly jiggly in the center when done. It will firm up fully as it cools.

→ What are some serving suggestions?

Serve slices at room temperature or chilled, with whipped cream or vanilla ice cream for extra indulgence. A drizzle of caramel or sprinkle of sea salt is also delicious.