A rich, nutty pie with a gooey chocolate center and toasted pecans.
introduction
This Texas Chocolate Pecan Pie blends deep chocolate and crunchy pecans in a simple, homey dessert. It is rich but not hard to make. If you like chocolate desserts, you might also enjoy chocolate peanut butter whoopie pies as another sweet treat.
why make this recipe
This pie is a great choice when you want a crowd-pleaser. It uses a few common ingredients and one crust. The chocolate makes it extra special for holidays or family dinners. The toasted pecans add a warm, crunchy bite.
how to make Texas Chocolate Pecan Pie
Preheat your oven and toast the pecans first. Melt the chocolate and mix the filling ingredients in one bowl. Brush the crust with egg white so it stays crisp. Layer half the pecans in the crust, pour in the chocolate filling, then arrange the rest on top. Bake until the edges set but the center still jiggles slightly. Let it cool fully before cutting so slices hold their shape.
Ingredients :
1 store-bought pie crust ((or homemade)), 1 egg white (lightly beaten (for brushing)), 1 cup dark chocolate chips (semi-sweet or bittersweet), 3 large eggs, 1 cup light corn syrup, 1/2 cup granulated sugar, 1/4 cup unsalted butter (melted), 1 tsp vanilla extract, 1/4 tsp salt, 1 1/2 cups pecan halves (toasted)
Directions :
Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.
Spread pecan halves on a baking sheet and toast in the oven for 8-10 minutes. Let them cool.
Melt chocolate chips in 30-second intervals in a microwave-safe bowl, stirring until smooth. Set aside to cool.
In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt. Stir in the melted chocolate.
Brush pie crust with egg white. Add half of the toasted pecans. Pour in the chocolate filling. Top with remaining pecans decoratively.
Bake for 50–60 minutes until edges are set and center is slightly jiggly. Use foil or a pie shield if crust browns too quickly.
Let the pie cool completely on a wire rack before slicing. Serve at room temp or chilled, optionally with whipped cream or vanilla ice cream.
how to serve Texas Chocolate Pecan Pie
Cut the pie into wedges after it cools fully. Serve at room temperature or chilled. Add a scoop of vanilla ice cream or a dollop of whipped cream for contrast. A small drizzle of warm chocolate sauce is nice too.
how to store Texas Chocolate Pecan Pie
Cover the cooled pie loosely with foil or plastic wrap. Store in the fridge for up to 4 days. For longer storage, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.
tips to make Texas Chocolate Pecan Pie
- Toast the pecans until just fragrant to bring out their flavor.
- Let the melted chocolate cool slightly before mixing so eggs do not cook.
- If the crust browns too fast, cover the edge with foil or a pie shield.
- Cool completely before slicing to get clean slices.
- Use good quality chocolate for the best flavor.
variation (if any)
- Make it bourbon pecan: add 1-2 tablespoons bourbon to the filling for warm, deep flavor.
- Swap dark chocolate for milk chocolate for a sweeter pie.
- Add a pinch of cinnamon to the filling for a spiced note.
FAQs
Q: Can I make this pie ahead?
A: Yes. You can bake it a day ahead, keep it covered in the fridge, and serve the next day.
Q: Do I need to blind bake the crust?
A: No. This recipe does not need blind baking. Brushing the crust with egg white helps keep it crisp.
Q: How can I tell when the pie is done?
A: The edges should be set and the center should still have a slight jiggle. It will firm up as it cools.
Q: Can I use chopped pecans instead of halves?
A: Yes. Chopped pecans will work and make the filling easier to slice.
Q: Is corn syrup required?
A: Corn syrup helps the filling set with a glossy texture. You can try maple syrup or honey, but texture and flavor will change.
Texas Chocolate Pecan Pie
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich, nutty pie with a gooey chocolate center and toasted pecans.
Ingredients
- 1 store-bought pie crust (or homemade)
- 1 egg white (lightly beaten for brushing)
- 1 cup dark chocolate chips (semi-sweet or bittersweet)
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves (toasted)
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.
- Spread pecan halves on a baking sheet and toast in the oven for 8-10 minutes. Let them cool.
- Melt chocolate chips in 30-second intervals in a microwave-safe bowl, stirring until smooth. Set aside to cool.
- In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt. Stir in the melted chocolate.
- Brush pie crust with egg white. Add half of the toasted pecans. Pour in the chocolate filling. Top with remaining pecans decoratively.
- Bake for 50–60 minutes until edges are set and center is slightly jiggly. Use foil or a pie shield if crust browns too quickly.
- Let the pie cool completely on a wire rack before slicing. Serve at room temp or chilled, optionally with whipped cream or vanilla ice cream.
Notes
Toast the pecans until just fragrant to bring out their flavor. Let the melted chocolate cool slightly before mixing so eggs do not cook. If the crust browns too fast, cover the edge with foil or a pie shield. Cool completely before slicing to get clean slices. Use good quality chocolate for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
