Okay, gather ’round, y’all, because I’m about to share something truly special. It’s more than just a recipe; it’s a slice of my family history, a taste of home, and a whole lot of Southern comfort all wrapped up in one gorgeous pie. I’m talking about my texas chocolate pecan pie. I remember the first time I made this texas chocolate pecan pie. My Aunt Carol brought one to Thanksgiving, and honestly, the regular pecan pie got totally ignored! The rich chocolate, the crunchy pecans… it was a revelation. I begged her for the recipe, and over the years, I’ve tweaked it to make it my own.

The best part? It’s surprisingly easy, even for those of us who sometimes have “kitchen mishaps” (yes, I’ve set off the smoke alarm more than once!). There was that one time I forgot to add the butter to the texas chocolate pecan pie filling… it was still edible, but definitely not the melt-in-your-mouth experience I was aiming for. But hey, we learn from our mistakes, right? Now, this texas chocolate pecan pie is a staple in our house, especially around the holidays. It’s a real crowd-pleaser, and even my picky-eater son devours it.

It fits perfectly into our busy lives because you can make the filling ahead of time, and honestly, sometimes I even buy a pre-made pie crust (don’t tell anyone!). Trust me, once you try this texas chocolate pecan pie, you’ll be hooked. It’s the kind of dessert that makes you want to slow down, savor every bite, and share it with the people you love. Let’s get baking!

INGREDIENTS

Here’s what you’ll need to create this masterpiece. Remember, good ingredients make a good pie!

1 pre-made pie crust (or homemade, if you’re feeling ambitious!)
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 cup light corn syrup
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 cup chocolate chips (I prefer semi-sweet for this texas chocolate pecan pie)

I always use good quality butter for my texas chocolate pecan pie. It really does make a difference in the flavor and texture. When making texas chocolate pecan pie, you can find really nice pecans at most grocery stores, but sometimes I like to get them from a local farmer’s market – they’re usually fresher and have a richer flavor.

Here’s a texas chocolate pecan pie trick I learned from my mom: toast the pecans lightly before adding them to the filling. It brings out their nutty flavor even more! For a shortcut that works for busy families making texas chocolate pecan pie, melt the butter in the microwave. Just be sure to do it in short bursts so it doesn’t explode! To save some money on texas chocolate pecan pie ingredients, buy pecans in bulk when they’re on sale and store them in the freezer.

If you have leftover texas chocolate pecan pie ingredients, store the pecans in an airtight container in the refrigerator or freezer to keep them fresh. Pecans, with their buttery flavor and satisfying crunch, are a nutritional powerhouse, offering healthy fats, fiber, and essential vitamins and minerals. According to the Texas Pecan Board, pecans are a good source of antioxidants and can contribute to heart health. When selecting pecans, opt for those that feel heavy for their size and have a uniform color.

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get down to the nitty-gritty. Follow these steps, and you’ll be enjoying a slice of texas chocolate pecan pie in no time!

Preheat your oven to 350°F (175°C). Place your pie crust in a pie plate. If you’re using a pre-made crust, you can leave it in the foil pan. If you’re using a homemade crust, make sure to crimp the edges nicely.
In a large bowl, whisk together the melted butter, sugar, corn syrup, cocoa powder, and salt until well combined. Don’t worry if your texas chocolate pecan pie filling seems a little thin at this point; it will thicken up as it bakes.
Gradually whisk in the beaten eggs until the mixture is smooth and creamy. Be sure to whisk constantly so the eggs don’t cook! Then, stir in the vanilla extract.
Gently fold in the pecan halves and chocolate chips. Make sure the pecans are evenly distributed throughout the chocolate pecan pie filling.
Pour the filling into the prepared pie crust. I learned the hard way with texas chocolate pecan pie that overfilling the crust is a disaster! It will bubble over in the oven and make a mess.
Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. In my kitchen, texas chocolate pecan pie usually takes about 55 minutes. A good test is to gently shake the pie; the center should be set but still have a slight wiggle.
Let the pie cool completely on a wire rack before slicing and serving. This is crucial! The texas chocolate pecan pie filling needs time to set up properly.

While the texas chocolate pecan pie is cooking, I usually tidy up the kitchen or catch up on my favorite book. Your texas chocolate pecan pie should smell like rich chocolate, toasted pecans, and sweet caramel. It’s heavenly!

A family-tested texas chocolate pecan pie shortcut is to use a store-bought graham cracker crust. It adds a nice flavor contrast and saves you even more time! And if you really want to kick it up a notch, sprinkle a little sea salt on top of the baked pie. The salty-sweet combination is amazing!

Baking the perfect pie is both an art and a science. For instance, the ideal oven temperature ensures even cooking, preventing a soggy bottom or a burnt crust. Consider investing in a reliable oven thermometer to guarantee accuracy. Also, the type of pie plate can influence baking time; glass and ceramic plates retain heat better than metal ones, potentially requiring a slightly reduced baking time. Keep a close eye on your pie and adjust accordingly!

SERVING

Now for the best part – enjoying your texas chocolate pecan pie!

The kids love our texas chocolate pecan pie when I top it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect complement to the rich chocolate and nutty pecans. My go-to side dish that pairs with texas chocolate pecan pie is a simple cup of coffee. The bitterness of the coffee cuts through the sweetness of the pie, creating a perfect balance. This texas chocolate pecan pie is perfect for Thanksgiving, Christmas, or any special occasion. It’s also great for potlucks and bake sales!

For texas chocolate pecan pie presentation, I like to dust the top with a little cocoa powder or powdered sugar. You can also arrange a few extra pecan halves on top for a more elegant look. If you have extra texas chocolate pecan pie, store it in the refrigerator for up to 3 days. It’s also delicious cold!

A seasonal texas chocolate pecan pie variation I’ve tried is adding a splash of bourbon to the filling during the holidays. It adds a warm, comforting flavor. My friends always ask for this texas chocolate pecan pie recipe, and I’m always happy to share it!

Serving your pie isn’t just about the taste; it’s about the presentation too. A beautifully sliced pie, served on elegant plates, enhances the overall experience. Consider warming the plates slightly to keep the pie at the perfect temperature for longer. And don’t underestimate the power of a garnish – a sprig of fresh mint or a dusting of cocoa powder can elevate your pie from simple to stunning.

FAQs

Got questions? I’ve got answers! Here are some common questions I get about my texas chocolate pecan pie recipe, based on real questions from my family and readers:

Q: My texas chocolate pecan pie filling is runny. What did I do wrong?A: Don’t worry, we’ve all been there! The most common cause is not baking it long enough. Make sure the center is mostly set before taking it out of the oven. You know what I do when my texas chocolate pecan pie is still runny? I pop it back in the oven for another 10-15 minutes, covering the crust with foil to prevent it from burning.
Q: Can I make this texas chocolate pecan pie ahead of time?A: Absolutely! In fact, I often think it tastes even better the next day after the flavors have had a chance to meld. Just store it in the refrigerator.
Q: Can I freeze texas chocolate pecan pie?A: Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Let it thaw completely in the refrigerator before serving.
Q: My crust is getting too brown. What can I do?A: This is a common problem. Tent the crust with foil during the last 15-20 minutes of baking to prevent it from burning.
Q: Can I use different types of chocolate chips?A: Of course! Feel free to experiment. Milk chocolate chips will make it sweeter, while dark chocolate chips will add a richer, more intense flavor. My family prefers semi-sweet in our texas chocolate pecan pie!
Q: Can I use honey instead of corn syrup?A: You can, but it will change the flavor and texture of the pie. Corn syrup gives the pie a characteristic shine and sweetness that honey won’t replicate exactly. If you do use honey, use a mild-flavored variety.
Q: I’m allergic to nuts. Can I make this without the pecans?A: While it won’t be texas chocolate pecan pie anymore, you can still make a delicious chocolate pie! Just omit the pecans and add a little extra chocolate chips.

My Final Thoughts

This texas chocolate pecan pie recipe isn’t just a recipe; it’s a piece of my heart, a taste of my family history, and a reminder of all the good things in life. It’s a pie that brings people together, sparks conversations, and creates memories that will last a lifetime. It truly holds a special place in my heart.

Here are my texas chocolate pecan pie Pro Tips:

Toast your pecans for maximum flavor!
Don’t overbake the pie. A slight wiggle in the center is perfect!
Let the pie cool completely before slicing. Patience is key!

Here are a few texas chocolate pecan pie variations I’ve tried with my family:

Bourbon Chocolate Pecan Pie: Add 2 tablespoons of bourbon to the filling for a boozy kick.
Spiced Chocolate Pecan Pie: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling for a warm, cozy flavor.
Salted Caramel Chocolate Pecan Pie: Drizzle salted caramel over the baked pie for a sweet and salty treat.

My husband loves the Bourbon Chocolate Pecan Pie, while my kids prefer the classic version with vanilla ice cream. I encourage you to make this texas chocolate pecan pie your own! Experiment with different flavors and ingredients until you find your perfect combination. I hope your texas chocolate pecan pie cooking experience is filled with joy, laughter, and deliciousness.

So go ahead, grab your apron, gather your ingredients, and get ready to bake up a slice of Southern comfort. You won’t regret it. This texas chocolate pecan pie is sure to become a family favorite, just like it is in my house. Happy baking!

The history of pecan pie is as rich and layered as the pie itself. While the exact origins are debated, it’s widely believed that pecan pie emerged in the Southern United States in the late 19th century. The National Pecan Federation offers insights into the pie’s evolution, highlighting how it became a staple during holidays and family gatherings. Over time, regional variations developed, incorporating local ingredients and culinary traditions, resulting in the diverse range of pecan pie recipes we enjoy today.

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My Texas Chocolate Pecan Pie: A Slice of Southern Comfort

Print Recipe

This Texas Chocolate Pecan Pie is a decadent dessert, perfect for holidays or special occasions. The rich chocolate filling combined with crunchy pecans creates an unforgettable flavor.

Author: Zoubida
Prep Time: 15
Cook Time: 60
Total Time: 75
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 1/2 cups pecan halves
1 cup granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter, melted
1/4 cup unsweetened cocoa powder
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 (9-inch) pie crust, unbaked

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Instructions

Preheat oven to 350°F (175°C).
Spread pecans in a single layer on a baking sheet and toast in the preheated oven for 8-10 minutes, or until fragrant. Let cool slightly.
In a large bowl, whisk together sugar, corn syrup, melted butter, and cocoa powder until smooth.
Whisk in eggs and vanilla extract until well combined.
Stir in toasted pecans.
Pour the chocolate pecan mixture into the unbaked pie crust.
Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. Let cool completely before serving.

Notes

For a richer flavor, use dark chocolate cocoa powder. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.