Texas Chocolate Pecan Pie

why make this recipe

This pie brings together toasted pecans and rich chocolate in a sticky, sweet filling. It is warm, nutty, and simple to make. You can make it for holidays, dinner guests, or a weekend treat.

introduction

Texas Chocolate Pecan Pie is a southern-style pie with pecans and a chocolate swirl. It uses a ready pie crust and basic pantry items. If you like rich chocolate treats, try our chocolate peanut butter whoopie pies recipe for another easy dessert idea.

how to make Texas Chocolate Pecan Pie

Follow these steps in order. Work with room temperature eggs and cooled melted butter.

Ingredients :

• 1 ½ cups pecan halves
• 1 pre-made 9-inch pie crust (or homemade)
• ¾ cup granulated sugar
• ¼ cup light corn syrup
• ¼ cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Directions :

1. Preheat Oven & Prepare Crust:

   • Preheat oven to 350°F (175°C).
   • Place the pie crust into a 9-inch pie pan. Crimp the edges as you like.

2. Layer the Pecans:

   • Evenly spread the pecan halves in the bottom of the pie crust.

3. Prepare the Filling:

   • In a medium bowl, whisk together sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.
   • Pour the filling over the pecans, making sure they get well coated.

4. Melt the Chocolate:

   • In a small microwave-safe bowl, combine chocolate chips and heavy cream.
   • Microwave in 20-second intervals, stirring between, until smooth.

5. Create the Swirl Effect:

   • Drizzle the melted chocolate over the pecan filling.
   • Use a knife or spoon to gently swirl the chocolate for a marbled look.

6. Bake the Pie:

   • Place the pie in the oven and bake for 50–60 minutes. The filling should be set but still a little jiggly in the center.
   • A toothpick inserted near the center should come out mostly clean.

7. Cool & Serve:

   • Let the pie cool completely for at least 2 hours before slicing.
   • Serve as is, or pair with vanilla ice cream or whipped cream.

how to serve Texas Chocolate Pecan Pie

Serve slices at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream. A small drizzle of warm caramel or a few extra chopped pecans on top makes it nicer.

how to store Texas Chocolate Pecan Pie

Cover the cooled pie with foil or plastic wrap. Store in the fridge for up to 4 days. To freeze, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before serving.

tips to make Texas Chocolate Pecan Pie

• Do not overbake. Stop when the center still has a slight jiggle.
• Let the pie cool fully so the filling sets and slices clean.
• Use good chocolate for best flavor.
• Arrange pecans evenly so every slice has nuts.
• If crust browns too fast, cover edges with foil.

variation (if any)

• Add 1–2 tablespoons bourbon to the filling for deeper flavor.
• Use dark chocolate chips for a richer taste.
• Mix in chopped toasted pecans and walnuts for more texture.
• Try a homemade crust or a gluten-free crust if needed.

FAQs

Q: Can I use whole eggs instead of large eggs?
A: Use large eggs as the recipe says. Small eggs change the texture.

Q: Why is my pie too runny after baking?
A: It may need more time in the oven, or it did not cool long enough. Bake until mostly set and cool 2 hours.

Q: Can I make this ahead of time?
A: Yes. Bake the pie, cool, then store in the fridge for up to 4 days. You can also freeze a baked pie for up to 2 months.

Q: Can I use chopped pecans instead of halves?
A: Yes. Chopped pecans work fine but the look will change.

Q: Can I replace corn syrup?
A: Light corn syrup helps set the filling. You can try maple syrup, but texture may change.

Texas Chocolate Pecan Pie

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delicious southern-style pie featuring toasted pecans and a rich chocolate filling.

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Ingredients

Scale 1x2x3x

• 1 ½ cups pecan halves
• 1 pre-made 9-inch pie crust (or homemade)
• ¾ cup granulated sugar
• ¼ cup light corn syrup
• ¼ cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

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Instructions

1. Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie pan. Crimp the edges as you like.
2. Evenly spread the pecan halves in the bottom of the pie crust.
3. In a medium bowl, whisk together sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth. Pour the filling over the pecans, making sure they get well coated.
4. In a small microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between, until smooth.
5. Drizzle the melted chocolate over the pecan filling. Use a knife or spoon to gently swirl the chocolate for a marbled look.
6. Place the pie in the oven and bake for 50–60 minutes. The filling should be set but still a little jiggly in the center. A toothpick inserted near the center should come out mostly clean.
7. Let the pie cool completely for at least 2 hours before slicing. Serve as is, or pair with vanilla ice cream or whipped cream.

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Notes

Do not overbake; the center should still have a slight jiggle. Use good quality chocolate for best flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 60mg