Texas Chocolate Pecan Pie is a delightful twist on the classic pecan pie, combining two beloved flavors into one delicious dessert. This pie features a rich chocolate filling and crunchy, toasted pecans. It’s perfect for holidays, special occasions, or any time you crave something sweet.
Why Make This Recipe
Making Texas Chocolate Pecan Pie is a wonderful choice for many reasons. It’s easy to prepare and requires simple ingredients, making it accessible for all levels of bakers. The combination of chocolate and pecans creates a mouth-watering flavor that will impress your family and friends. Plus, it’s a fun dessert that looks great on any table!
How to Make Texas Chocolate Pecan Pie
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 your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges to make it look nice.
- Spread the pecan halves on a baking sheet and toast them in the oven for 8-10 minutes. Afterward, let them cool.
- Melt the chocolate chips in a microwave-safe bowl. Heat them in 30-second intervals, stirring until smooth. Set aside to cool.
- In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt. Stir in the melted chocolate until well combined.
- Brush the pie crust with the beaten egg white. Add half of the cooled toasted pecans to the bottom of the crust. Pour the chocolate filling over the pecans, then top it with the remaining pecans arranged nicely.
- Bake the pie for 50-60 minutes, until the edges are set and the center is slightly jiggly. If the crust browns too quickly, use foil or a pie shield.
- Let the pie cool completely on a wire rack before slicing. Serve it at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
How to Serve Texas Chocolate Pecan Pie
Serve Texas Chocolate Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat. It can be enjoyed warm or cold, making it a versatile dessert for any occasion.
How to Store Texas Chocolate Pecan Pie
To store Texas Chocolate Pecan Pie, cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze it for up to a month. Just remember to thaw it in the fridge before serving.
Tips to Make Texas Chocolate Pecan Pie
- Make sure to toast the pecans for a richer flavor.
- Check the pie while baking to ensure the crust doesn’t over-brown. Use foil if needed.
- Let the pie cool completely before slicing for cleaner pieces.
Variation
If you want to try something different, you can add a pinch of cinnamon or espresso powder to the chocolate mixture for an extra depth of flavor. You can also use different types of nuts, like walnuts or macadamia nuts, for a unique twist.
FAQs
1. Can I use a different type of chocolate?
Yes! You can use milk chocolate or dark chocolate based on your preference. Just keep in mind that the sweetness level may change.
2. Is it okay to make the pie crust from scratch?
Absolutely! If you want a homemade touch, feel free to make your own pie crust. Just make sure to pre-bake it before adding the filling.
3. Can I make this pie ahead of time?
Yes! You can make it a day in advance. It stores well in the refrigerator, so prepare it the day before for convenience.
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Texas Chocolate Pecan Pie
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on the classic pecan pie, featuring a rich chocolate filling and crunchy, 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 your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- Spread the pecan halves on a baking sheet and toast them in the oven for 8-10 minutes. Let them cool.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool.
- In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt. Stir in the melted chocolate until well combined.
- Brush the pie crust with the beaten egg white. Add half of the cooled toasted pecans to the bottom of the crust. Pour the chocolate filling over the pecans, then top it with the remaining pecans.
- Bake the pie for 50-60 minutes, until the edges are set and the center is slightly jiggly. Use foil if the crust browns too quickly.
- Let the pie cool completely on a wire rack before slicing. Serve it at room temperature or chilled.
Notes
For a richer flavor, make sure to toast the pecans. Use foil if the crust over-browns while baking. Let the pie cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg