Texas Chocolate Pecan Pie

why make this recipe

This pie mixes rich chocolate with crunchy pecans. It is easy to make and tastes like a bakery treat. It works for holidays, potlucks, or a simple family dessert.

introduction

Texas Chocolate Pecan Pie has a chocolate cookie crust, a glossy chocolate filling, and toasted pecans on top. It is chewy, a little fudgy, and full of nut flavor. For another simple chocolate treat, try chocolate peanut butter whoopie pies.

how to make Texas Chocolate Pecan Pie

Make the crust, whisk the filling until smooth, fold in nuts and chips, pour into the crust, and bake. Let it cool and add an optional chocolate topping and extra pecans before chilling and slicing.

Ingredients :

• 1½ cups chocolate cookie crumbs (or use graham crackers + 2 tbsp cocoa)
• ¼ cup unsalted butter, melted
• 3 large eggs
• 1 cup light corn syrup
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup unsweetened cocoa powder
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Optional topping: whole pecans, chocolate chunks, ganache drizzle

Directions :

• Preheat your oven to 350°F (175°C).
• Mix cookie crumbs and melted butter. Press into a parchment-lined 9×9-inch baking pan and chill while preparing the filling.
• In a large bowl, whisk eggs. Add corn syrup, sugars, cocoa powder, vanilla, and salt. Mix until smooth and glossy.
• Fold in the chopped pecans and chocolate chips evenly throughout the mixture.
• Pour the filling over the crust. Sprinkle additional pecans generously on top.
• Bake for 35–40 minutes or until edges are set and center is slightly jiggly. Let cool completely.
• Top with ganache or melted chocolate, press in whole pecans and sprinkle chocolate chunks. Chill until set before slicing.

how to serve Texas Chocolate Pecan Pie

Cut into squares and serve chilled or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream if you like. Warm slices a little and serve with extra chocolate drizzle.

how to store Texas Chocolate Pecan Pie

Cover the pan with plastic wrap or transfer slices to an airtight container. Keep in the fridge for up to 5 days. For longer storage, freeze slices in a single layer on a tray, then wrap and freeze up to 2 months. Thaw in the fridge before serving.

tips to make Texas Chocolate Pecan Pie

• Press the crust firmly so it holds the filling.
• Do not overbeat the filling; stop when it looks smooth and glossy.
• Check for doneness by shaking the pan; the center should be slightly jiggly.
• Let it cool fully so slices cut cleanly.
• Toast pecans first for extra flavor.

variation (if any)

• Swap semi-sweet chips for dark or milk chocolate.
• Add 1/4 cup bourbon or maple syrup for a deeper flavor.
• Use a regular pie dish instead of a 9×9 pan for a thinner pie; adjust baking time by 5–10 minutes.

FAQs

Q: Can I make this pie ahead of time?
A: Yes. Make it a day ahead and chill. It holds flavor well.

Q: Can I use a store-bought pie crust instead of cookie crumbs?
A: Yes. A regular pie crust will work, but the texture and taste will change.

Q: How do I know when it is done baking?
A: The edges should look set and the center should still jiggle a little. It firms as it cools.

Q: Can I omit the nuts for a nut-free version?
A: Yes. Leave out pecans and add extra chocolate chips or a crunchy topping like crushed cookies.

Texas Chocolate Pecan Pie

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich chocolate pie with a chewy texture and crunchy pecans, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1½ cups chocolate cookie crumbs (or use graham crackers + 2 tbsp cocoa)
• ¼ cup unsalted butter, melted
• 3 large eggs
• 1 cup light corn syrup
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ cup unsweetened cocoa powder
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Optional topping: whole pecans, chocolate chunks, ganache drizzle

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix cookie crumbs and melted butter. Press into a parchment-lined 9×9-inch baking pan and chill while preparing the filling.
3. In a large bowl, whisk eggs. Add corn syrup, sugars, cocoa powder, vanilla, and salt. Mix until smooth and glossy.
4. Fold in the chopped pecans and chocolate chips evenly throughout the mixture.
5. Pour the filling over the crust. Sprinkle additional pecans generously on top.
6. Bake for 35–40 minutes or until edges are set and center is slightly jiggly. Let cool completely.
7. Top with ganache or melted chocolate, press in whole pecans and sprinkle chocolate chunks. Chill until set before slicing.
8. Cut into squares and serve chilled or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream if you like.

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Notes

Press the crust firmly so it holds the filling. Do not overbeat the filling; stop when it looks smooth and glossy. For extra flavor, toast pecans first.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 25g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 50mg