Estimated reading time: 10 minutes
My grandmother, Nana Bitty, always said the secret to a good Texas Chocolate Pecan Pie wasn’t just the pecans – it was the story behind them. See, in our family, pecan picking was a fall tradition, right after the first cool snap hit Central Texas. We’d gather ’round the old pecan tree in the backyard, the one my great-grandfather planted back in the ’30s, and collect those beautiful, buttery nuts. That’s where this recipe starts – with a connection to the land, to family, and to the heart of Texas. And let me tell you, this isn’t just any pecan pie; it’s a Texas Chocolate Pecan Pie, and that makes all the difference!
Table of contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions For Texas Chocolate Pecan Pie
- Step-by-Step Instructions “Texas Chocolate Pecan Pie”
- Expert Tips for the Perfect Texas Chocolate Pecan Pie
- Serving Suggestions & Pairings
- FAQ Section
- Customizations & Advanced Techniques
- A Little Texas Chocolate Pecan Pie History
- Who Should Skip This Recipe
Why You’ll Love This Recipe
This Texas Chocolate Pecan Pie is more than just a dessert; it’s a celebration of Southern heritage and flavor. Here’s why it’ll become a family favorite:
- Rich, Deep Flavor: The flavors of semi sweet chocolate, brown sugar and the crunchy toasted pecans are a real treat. Decadent but not overly sweet.
- Surprisingly Easy: Don’t let the “classic” label intimidate you. This recipe is surprisingly straightforward, even for beginner bakers. I’ve broken it down into easy-to-follow steps.
- Crowd-Pleaser: Whether it’s Thanksgiving, Christmas, a potluck, or a simple family gathering, this pie is always a hit. Trust me, there won’t be a crumb left!
- Perfectly Balanced Texture: The filling is delightfully gooey, the pecans are crunchy, and the crust (if you follow my tips!) is perfectly flaky. It’s a textural masterpiece.
- A Taste of Texas History: This recipe is a nod to the rich pecan growing history of Texas. Pecans are native to Texas, and have been a part of the state’s culinary landscape for centuries. We’ll delve a little more into that later!
Ingredients & Substitutions For Texas Chocolate Pecan Pie
Here’s what you’ll need to create this Texas masterpiece:
Ingredients
- 1 ½ cups pecan halves, toasted (more on toasting below!)
- 1 (09-inch) unbaked pie crust, homemade or store-bought (but homemade is always better, and I’ll share my foolproof recipe another time!)
- 4 ounces semi-sweet chocolate, chopped (see my notes on chocolate below)
- 3 large eggs
- 1 cup light corn syrup (see substitutions below)
- ½ cup packed light brown sugar
- ¼ cup unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Substitutions:
- Corn Syrup: If you’re not a fan of corn syrup, you can substitute it with an equal amount of maple syrup or honey. keep in mind that this will barely alter the flavor profile. Maple syrup will add a distinct maple flavor, while honey will add its own floral notes. I’ve tried both, and they’re delicious in their own way!
- Chocolate: While I highly recommend semi-sweet chocolate for the perfect balance, you can use dark chocolate if you choose a more intense chocolate flavor. Avoid milk chocolate, as it tends to be too sweet.
- Nuts: While pecans are the star of the show, you could experiment with adding a small amount of walnuts or even chopped hazelnuts for a different twist.
Step-by-Step Instructions “Texas Chocolate Pecan Pie”
Time needed: 50 minutes
Let’s get baking!
- Toast the Pecans:
First, turn your oven on to 350°F (175°C). Take some pecan halves and spread them out on a baking sheet. Set the sheet in the oven and toast the pecans for about 8 to 10 minutes until they smell good and are a light brown color. Keep an eye on them so they don’t burn, because burnt pecans will ruin your pie!
- Prepare the Crust:
While the pecans are toasting, prepare your pie crust. If using a store-bought crust, place it in a 9-inch pie plate. If making your own crust (which I highly recommend!), roll it out and fit it into the pie plate. Crimp the edges decoratively.
- Blind-Bake (Partially Bake) the Crust:
Prick the crusts bottom, with a fork to let out steam before lining it with parchment paper or foil and adding pie weights or dried beans to bake for 15 to 20 minutes until the edges turn brown; remove the weights and bake for another 5 to 10 minutes until the bottom also achieves a golden hue before allowing it to cool slightly.
- Make the Filling:
In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, flour, vanilla extract, and salt until well combined.
- Add the Chocolate and Pecans:
Stir in the chopped semi-sweet chocolate and toasted pecans.
- Pour and Bake:
Place the filling into the partially baked pie crust. Poison for 50 – 60 minutes or until the filling is set and the crust is golden brown. If the crust begins to brown too quickly, you can keep the edges covered with foil.
- Cool and Serve:
The pie should be sliced and served after the pie has cooled completely on a wire rack. This helps the filling become firm. You can add a spoon of vanilla ice cream or some whipped cream, and then it is ready to serve.
Expert Tips for the Perfect Texas Chocolate Pecan Pie
- Don’t Overbake: The pie is done when the filling is set but still has a slight jiggle in the center. Overbaking will result in a dry, cracked filling.
- Use Room Temperature Eggs: Room temperature eggs will incorporate more easily into the filling.
- Toasting is Key: Don’t skip the toasting step! It really enhances the flavor of the pecans.
- Cool Completely: Patience is a virtue! Let the pie cool completely before slicing. This will prevent a runny mess.
- Test Doneness: To make sure the filling is not liquid, insert a knife into the center, the filling should not be runny.
Serving Suggestions & Pairings
This Texas Chocolate Pecan Pie is delicious on its own, but here are a few ways to elevate it:
- Vanilla Ice Cream: The classic pairing! The creamy, cold ice cream is the perfect complement to the warm, gooey pie.
- Whipped Cream: A spoonful of fresh whipped cream makes things feel light and yummy.
- Bourbon: For the adults, a small glass of good quality Texas bourbon pairs beautifully with the rich flavors of the pie. (See below for a mini pairing guide!)
- Coffee: A strong cup of coffee cuts through the sweetness of the pie.
- Holiday Menus: This pie is very important for Thanks giving and Christmas, but you can also enjoy it for any special celebration.
Mini Texas Pairing Guide:
- Bourbon: Look for a Texas bourbon with notes of caramel and vanilla, like Garrison Brothers or Balcones.
- Wine: A slightly sweet Texas red blend, or even a Tawny Port, would complement the pie nicely.
- Craft Beer: Pair with a pecan porter.
Storage, Freezing, and Reheating “Texas Chocolate Pecan Pie”
- Storage: You can keep leftover pie in the fridge for up to 03 days. Just make sure to cover it.
- Freezing: You can freeze the whole pie or individual slices. Wrap the item tightly in plastic wrap, and then in aluminum foil. Freeze for up to 2 months.
- Reheating: To thaw the frozen pie leave it in the refrigerator overnight. Heat single slices in the microwave for 30-60 seconds or a whole pie in a 350°F (175°C) oven for 15-20 mins or until heated through.
FAQ Section
I don’t recommend it. Milk chocolate is too sweet and will overpower the other flavors.
You probably didn’t bake it long enough. Make sure the filling is set but still has a slight jiggle in the center. You can also use a knife test as described above.
If the edges of the crust are getting too brown too fast, cover them with foil.
Yep! You can make the pie 2 days before you need it and keep it in the fridge.
This can happen if the pie is overbaked or if it cools too quickly.
No, but below in customizations I have instructions for a gluten-free version!
Use a semi-sweet chocolate, I have found this to be best to ensure the pie isn’t overly sweet, and the chocolate complements the pecans.
Customizations & Advanced Techniques
- Bourbon Chocolate Pecan Pie: Add 2 tablespoons of bourbon to the filling for a boozy kick.
- Vegan Chocolate Pecan Pie: Use a vegan pie crust, substitute the eggs with a flaxseed “egg” (01 tablespoon flaxseed meal mixed with 03 tablespoons water), and use vegan butter and chocolate.
- Gluten-Free Chocolate Pecan Pie: Use a gluten-free pie crust. The filling is naturally gluten-free. Ensure all other added ingredients do not have gluten.
- Salted Caramel Chocolate Pecan Pie: Drizzle a layer of salted caramel sauce over the partially baked crust before adding the filling.
A Little Texas Chocolate Pecan Pie History
Did you know that the pecan is the state tree of Texas? And for good reason! Texas is one of the leading producers of pecans in the United States. The pecan tree is native to Texas, and For centuries, Native American tribes have skillfully harvested and utilized pecans, showcasing their deep-rooted connection to this valuable resource. The word “pecan” actually comes from the Algonquian word “pakani,” which refers to all nuts that require a stone to crack.
The pecan industry really took off in Texas in the late 19th and early 20th centuries, and today, Texas pecans are prized for their quality and flavor. So, when you’re enjoying this pie, you’re not just enjoying a delicious dessert; you’re enjoying a little piece of Texas history!
I hope you like this Texas Chocolate Pecan Pie recipe as much as my family does! It is a classic Southern dessert with a rich history and a flavor you won’t forget. Try this recipe and tell me what you think in the comments! You can share your Texas Chocolate Pecan Pie pictures with me on social media! Also, please sign up for my newsletter to get more tasty Southern recipes!
Who Should Skip This Recipe
While I believe everyone should experience the joy of a Texas Chocolate Pecan Pie at least once, this particular recipe might not be for everyone. Here’s a quick rundown:
- Nut Allergies: Obviously, if you have a pecan allergy (or any nut allergy), this recipe is a no-go. Pecans are the star ingredient, and there’s no good substitute that will replicate the same flavor and texture.
- Extreme Sugar Aversion: While this pie isn’t overly sweet, it is a dessert, and it does contain a significant amount of sugar (from the corn syrup, brown sugar, and chocolate). If you’re on a very strict low-sugar diet, this might not be the best choice. (Though I do have a low-sugar variation in the works – stay tuned!)
- Chocolate Dislikers: Yes, they exist! If you’re not a fan of chocolate, this pie probably won’t change your mind. The chocolate flavor is definitely present, although it’s balanced by the pecans and other ingredients.
- Those seeking a quick dessert: Although not overtly complicated, this desert does require some patience and effort.
If none of the above apply to you, then get ready for a truly delicious experience!
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Texas Chocolate Pecan Pie Recipe for the Holidays
Equipment
- 9-inch pie plate
- Baking sheet
- Large mixing bowl
- Whisk
- Parchment paper or foil
- Pie weights or dried beans
- Fork
- Wire Rack
Ingredients
- 1 ½ cups pecan halves toasted
- 1 9-inch unbaked pie crust
- 4 oz semi-sweet chocolate chopped
- 3 large eggs
- 1 cup light corn syrup
- ½ cup packed light brown sugar
- ¼ cup unsalted butter melted
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Toast Pecans: Preheat oven to 350°F (175°C). Toast pecans on baking sheet for 8-10 minutes until fragrant.
- Prepare Crust: Place crust in pie plate. Crimp edges.
- Blind-Bake: Prick crust with fork. Line with parchment/foil, fill with weights. Bake at 350°F for 15-20 min. Remove weights/paper, bake 5-10 min more. Cool slightly.
- Make Filling: Whisk eggs, corn syrup, brown sugar, butter, flour, vanilla, and salt in bowl.
- Combine: Stir in chocolate and toasted pecans.
- Bake: Pour filling into crust. Bake at 350°F for 50-60 minutes, or until set with a slight jiggle. Cover edges with foil if needed.
- Cool: Cool completely on wire rack before serving.
