There’s a sense of nostalgia that comes with food, especially when it’s tied to family and shared moments. I remember one particular Saturday afternoon at my parents’ house. My mom and dad were hosting a casual family gathering, and my grandmother had just pulled out a pie that she swore could win any baking contest. It wasn’t just any pie—it was her signature Texas Chocolate Pecan Pie.
The scent of warm chocolate and roasted pecans filled the air as the pie cooled on the kitchen counter. My son, always with his curious mind, was fascinated by how the chocolate and pecans could come together in such a delicious way. My daughter, on the other hand, couldn’t wait to get her hands on a slice.
As we sat around the table, talking about everything and nothing, my grandmother’s recipe became the center of attention. My kids loved it, and my parents couldn’t stop praising it. I’d heard the recipe passed down for years, but it was this particular moment that made it feel even more special. It wasn’t just about the ingredients; it was the memories that were baked into every bite.
Sharing that pie with my family made me realize just how deeply food can connect us, whether it’s an everyday meal or something a little more decadent like this chocolatey, nutty pie.
Short Description
A decadent dessert that combines rich chocolate, crunchy pecans, and a silky filling, all nestled in a buttery pie crust. This Texas Chocolate Pecan Pie is perfect for any occasion, offering the ultimate sweet and nutty indulgence.
Key Ingredients
For the Crust:
-
1 pre-made 9-inch pie crust (or homemade if preferred)
For the Filling:
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup semi-sweet chocolate chips
For the Garnish (Optional):
- Whipped cream
- Extra pecans or chocolate shavings
Tools Needed
- 9-inch pie dish
- Whisk
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet (for catching drips)
Cooking Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). If you’re using a pre-made pie crust, simply roll it out and place it into a 9-inch pie dish. Gently press it into the bottom and sides, trimming any excess dough and crimping the edges to your liking. Set it aside while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, whisk together the light corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt. Whisk until everything is smooth and combined – you’ll want to make sure there are no lumps. The consistency should be velvety and glossy.
Step 3: Add the Pecans and Chocolate
Stir in the pecan halves and chocolate chips, making sure they are evenly coated with the sweet syrup mixture. This step brings a perfect balance of crunchy and melty textures to the pie.
Step 4: Assemble the Pie
Carefully pour the filling into the prepared pie crust, spreading it evenly. You’ll notice the filling may be a bit thick, but that’s exactly how it should be. It’ll bake into a luscious, gooey center with a slightly crisp top.
Step 5: Bake
Place the pie on a baking sheet (just in case any filling bubbles over). Bake in the preheated oven for 50-55 minutes, or until the filling is set and only slightly jiggles in the center.
Keep an eye on the crust—if it starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
Step 6: Cool and Serve
Allow the pie to cool completely on a wire rack. This step is important because the filling needs time to firm up. Once cooled, slice it into wedges and top with a dollop of whipped cream and extra pecans or chocolate shavings for an extra touch of decadence.
Why You’ll Love This Recipe
Flavor Explosion: The smooth chocolate and crunchy pecans pair perfectly with the rich, sweet filling. It’s a pie that hits all the right notes, from salty to sweet.
Quick and Easy: The ingredients are simple, and the steps are easy to follow—no complicated techniques here!
Versatile: While it’s perfect for the holidays, this pie is great for any occasion. Whether it’s a birthday, dinner party, or a casual weekend, it’s sure to impress.
Comforting: There’s something about the combination of chocolate and pecans that feels like a hug in a slice.
Mistakes to Avoid & Solutions
Overbaking the Pie
If you bake the pie too long, the filling will become too firm and dry. To avoid this, check for doneness after 50 minutes. The center should still have a slight jiggle but should not be liquid.
Burnt Crust
If the crust starts to brown too quickly, it could burn. Simply cover the edges with foil after the first 30 minutes of baking to prevent overbrowning.
Underbaking the Pie
If you pull the pie out too early, the filling won’t set properly, and you’ll end up with a gooey mess. Make sure the filling is firm but still has a slight jiggle in the center before removing it from the oven.
Serving and Pairing Suggestions
Main Dish: Serve this pie as a decadent dessert after a Southern-style dinner—think fried chicken or barbecue.
Side Pairing: Pair with a light salad to balance the richness of the pie. A fresh citrus salad would be a perfect contrast.
Drink Pairing: Serve with a hot cup of coffee or a scoop of vanilla ice cream for an added touch of indulgence.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 4-5 days.
Reheating: To preserve the crust’s texture, gently warm individual slices in the microwave for 15-20 seconds, or reheat in the oven at 300°F for about 10 minutes.
FAQs
1. Can I use a homemade pie crust instead of pre-made?
Absolutely! If you prefer a homemade crust, just follow your favorite recipe for a 9-inch pie crust. Be sure to pre-bake it for 10 minutes to prevent it from getting soggy.
2. Can I use dark chocolate chips instead of semi-sweet?
Yes! Dark chocolate will give the pie a more intense chocolate flavor, so feel free to swap them out based on your preference.
3. What can I use if I don’t have corn syrup?
You can substitute light corn syrup with honey or maple syrup. Keep in mind this will slightly alter the flavor, but it will still be delicious.
4. How do I know when the pie is done baking?
The filling should be mostly set but with a slight jiggle in the center. If the top looks golden brown and the filling is firm, it’s ready.
5. Can I make this pie in advance?
Yes, this pie can be made a day or two ahead of time. Just be sure to store it in the fridge and allow it to come to room temperature before serving.
Tips & Tricks
Make Ahead: This pie is perfect for making in advance. It holds up well in the fridge, so you can bake it a day or two before your event.
For Extra Richness: Add a scoop of heavy cream to the filling for an even richer taste.
Recipe Variations
Nut Variations: While pecans are the classic choice, you can substitute with walnuts or almonds for a different nutty flavor.
Flavor Twist: Add a pinch of cinnamon or a splash of bourbon to the filling for a warm, spicy kick.
Chocolate Lovers: Try using a mix of milk chocolate and dark chocolate chips for a layered chocolate experience.
Final Thoughts
The Texas Chocolate Pecan Pie has a way of becoming the centerpiece of any gathering, and not just because of its rich, indulgent flavor. It brings everyone together that truly makes it unforgettable.
As I sit with my family, listening to the laughter and chatter, I realize that this pie is more than just a dessert—it’s a small piece of our family history. Every slice shared is another thread woven into the fabric of our traditions. It’s the kind of dessert that turns a simple afternoon into something special.
Texas Chocolate Pecan Pie
Ingredients
For the Crust:
- 1 pre-made 9-inch pie crust or homemade if preferred
For the Filling:
- 1 cup light corn syrup
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups pecan halves
- 1 cup semi-sweet chocolate chips
- For the Garnish Optional:
- Whipped cream
- Extra pecans or chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C). Roll out the pre-made pie crust into a 9-inch dish, pressing it into place and trimming any excess. Set aside.
- Whisk together corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt in a large bowl until smooth and glossy.
- Stir in the pecans and chocolate chips, ensuring they’re evenly coated in the syrup mixture.
- Pour the filling into the prepared pie crust, spreading it evenly.
- Place the pie on a baking sheet and bake for 50-55 minutes, until the filling is set with a slight jiggle. Cover the edges with foil if the crust browns too quickly.
- Let the pie cool completely on a wire rack to firm up. Slice and serve with whipped cream, extra pecans, or chocolate shavings.
