Texas Chocolate Pecan Pie

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This indulgent Texas Chocolate Pecan Pie is a Southern masterpiece that blends the rich, gooey charm of classic pecan pie with the bold decadence of melted dark chocolate. Baked in a flaky, buttery crust, this pie is crowned with glossy melted chocolate and toasted pecans for an irresistible finish. Each bite delivers that signature crunch of pecans balanced with fudgy, velvety chocolate, creating a truly luxurious dessert experience.

Whether you’re hosting a holiday feast, planning a cozy weekend treat, or need a show-stopping finale for a dinner party, this pie delivers big flavor with minimal fuss. It’s a no-fail crowd pleaser with a rustic elegance that’s as comforting as it is impressive. From the first slice to the last crumb, this pie is pure chocolate-pecan perfection.

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Why You’ll Love This Texas Chocolate Pecan Pie

• Deeply rich and fudgy: The chocolate layer brings an irresistible depth and creaminess to the classic pecan pie.
• Crispy + gooey contrast: The toasted pecans offer a satisfying crunch, perfectly contrasting the smooth, silky filling.
• Effortlessly impressive: It looks and tastes like something from a gourmet bakery, but it’s shockingly easy to make at home.
• Perfect for holidays and special occasions: This is the kind of pie that steals the dessert table spotlight.
• Make-ahead friendly: You can bake it in advance and it still tastes incredible days later—if it lasts that long.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter):

To make the perfect Texas Chocolate Pecan Pie, a few key tools will streamline your prep and ensure consistent results:

• 9-inch Pie Dish: Glass or ceramic is best for even heat distribution and a perfectly baked crust.
• Mixing Bowls: One large for the filling and a smaller one for whisking eggs and sugar separately. This helps with smooth incorporation of ingredients.
• Whisk and Spatula: A whisk ensures a lump-free custard mixture, while a silicone spatula helps fold in the chocolate and pecans without crushing them.
• Saucepan or Double Boiler: For gently melting the chocolate without burning it. A double boiler is safest if you’re new to melting chocolate.
• Baking Sheet: Placing your pie dish on a baking sheet helps catch any overflow and makes it easier to handle in and out of the oven.
• Aluminum Foil or Pie Shield: To prevent the crust from overbaking before the filling is fully set.

Each of these tools plays a small but crucial role in making sure your pie turns out rich, glossy, and gorgeously textured.

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Preparation Tips

• Toast Your Pecans First: Lightly toasting the pecans brings out their flavor and ensures they stay crisp once baked into the filling.
• Use Good-Quality Chocolate: The flavor of the pie hinges on it. Choose a semi-sweet or dark chocolate bar (not chocolate chips) for best melt and richness.
• Don’t Overmix the Eggs: Whisk until just combined—over-whisking can create too much air and change the pie’s texture.
• Chill Your Crust: Whether store-bought or homemade, chill the crust for at least 30 minutes before adding the filling. This helps it bake up flakier and prevents sogginess.
• Let the Pie Cool Completely: Resist the urge to cut while warm. It needs time to set up properly—ideally a few hours or overnight.

These steps may seem small, but they’re the secret to getting that signature shiny top, gooey middle, and crisp edges.

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Ingredients for This Texas Chocolate Pecan Pie

Here’s everything you’ll need to create this rich, indulgent pie. Make sure to use fresh, high-quality ingredients for the best flavor and texture.

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup chopped pecans (plus extra whole pecans for topping)
• 1 cup semi-sweet or dark chocolate chips or chopped chocolate bar
• 3 large eggs
• 1 cup light corn syrup
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted and slightly cooled
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• Flaky sea salt, for garnish (optional)

Tip: If you want an ultra-decadent version, use 70% dark chocolate and add a splash of bourbon for a rich Southern twist.

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Step 1: Preheat & Prep the Crust

Preheat your oven to 350°F (175°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges as desired. Place the crust in the fridge while you prepare the filling—this helps prevent shrinking and sogginess.

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Step 2: Toast the Pecans

Spread the chopped pecans on a baking sheet and toast in the oven for 5–7 minutes, or until fragrant. Let them cool before adding to the filling.

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Step 3: Melt the Chocolate

In a heatproof bowl over a saucepan of simmering water (or in short bursts in the microwave), melt the chocolate until smooth. Stir occasionally, then set aside to cool slightly.

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Step 4: Make the Filling

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt until smooth.
Slowly mix in the melted chocolate until fully incorporated and glossy.

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Step 5: Fold in the Pecans

Add the toasted chopped pecans to the chocolate mixture and gently fold with a spatula. Be careful not to crush the nuts—just fold until evenly distributed.

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Step 6: Assemble the Pie

Pour the filling into the chilled pie crust. Smooth the top with a spatula. Arrange whole pecans on top if desired for a decorative finish.

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Step 7: Bake

Place the pie on a baking sheet and bake for 50–60 minutes, or until the center is just set and slightly puffed. The edges should be firm, and the middle may still jiggle slightly—that’s okay.
Cover the edges with foil if they begin to brown too quickly.

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Step 8: Cool & Garnish

Remove from the oven and let cool completely at room temperature—at least 2 hours. Optionally, sprinkle with flaky sea salt for a sweet-salty finish once cooled. Slice and serve at room temperature or slightly warmed.

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Notes

• Make-Ahead Friendly: This pie actually improves in flavor and texture after sitting for several hours or overnight. Make it the day before your event for stress-free serving.
• Customizable Sweetness: For a less-sweet version, reduce the corn syrup slightly and use bittersweet chocolate.
• Go Boozy (Optional): A tablespoon of bourbon or dark rum adds a delicious kick and pairs beautifully with the chocolate and pecans.

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Watch Out for These Mistakes While Cooking

• Skipping the Toasting Step: Untoasted pecans can taste bland and won’t add the crunchy texture that defines this pie. Toasting brings out the nutty depth.
• Overbaking the Pie: The center should still jiggle a little when you remove it from the oven. If overbaked, the filling becomes dry and overly firm once cooled.
• Pouring Hot Chocolate Into Eggs: If your melted chocolate is too hot, it can scramble the eggs. Let the chocolate cool slightly before combining.
• Using Low-Quality Chocolate: The richness of this dessert depends heavily on good chocolate. Don’t skimp—opt for at least 60% cocoa content.
• Serving It Too Soon: Cutting the pie while it’s still warm will result in a runny mess. It needs time to set completely before slicing.

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What to Serve With Texas Chocolate Pecan Pie?

This pie is indulgent on its own, but pairing it with complementary flavors and textures takes it to the next level. Here are some ideas to round out your dessert experience:

8 Recommendations

1. Vanilla Bean Ice Cream
   The cold, creamy contrast enhances the warm, fudgy richness of the pie.
2. Fresh Whipped Cream
   Light and airy whipped cream balances the pie’s density and adds a silky touch.
3. Espresso or Strong Coffee
   The bitterness of coffee cuts through the sweetness beautifully—perfect for dessert lovers who enjoy balance.
4. Salted Caramel Drizzle
   A light drizzle over each slice adds an extra layer of indulgence and complements the toasted pecans.
5. Bourbon or Brandy
   Sip a small glass alongside your slice to amplify the pie’s warm, Southern flavors.
6. Fresh Berries
   A handful of raspberries or strawberries can brighten the plate and offer a tart contrast.
7. Vanilla Custard or Crème Anglaise
   Pour a little custard over the slice for an elegant, restaurant-style presentation.
8. Toasted Coconut Flakes
   Sprinkle over whipped cream for a tropical twist that plays nicely with the chocolate base.

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Storage Instructions

Proper storage ensures your Texas Chocolate Pecan Pie maintains its texture and flavor for days:

• Room Temperature: Store the pie covered at room temperature for up to 2 days. Keep it in a cool, dry spot.
• Refrigerator: For longer storage, cover tightly with plastic wrap or foil and refrigerate for up to 5 days. Bring to room temperature or gently warm in the oven before serving.
• Freezer: Wrap the fully cooled pie (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm gently before serving.

Tip: If freezing a whole pie, place it in a freezer-safe container to prevent crust damage.

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Estimated Nutrition

Per slice (based on 8 servings):

• Calories: 540
• Total Fat: 31g
• Saturated Fat: 10g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrates: 62g
• Dietary Fiber: 3g
• Sugars: 42g
• Protein: 5g
• Serving Size: 1 slice

Note: These values are estimates and can vary based on exact ingredients and portion size.

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Frequently Asked Questions

1. Can I make Texas Chocolate Pecan Pie without corn syrup?

Yes, you can substitute corn syrup with maple syrup, honey, or golden syrup. Just note that the texture may be slightly softer and the flavor subtly different.

2. Can I use milk chocolate instead of dark or semi-sweet?

You can, but the pie will be noticeably sweeter. Dark or semi-sweet chocolate provides a better balance against the sugary filling.

3. Is it okay to use a frozen pie crust?

Absolutely. Just be sure to thaw it according to package instructions before adding the filling, and chill it again before baking.

4. Why is my pie filling runny after baking?

It may have been underbaked or sliced too soon. Allow the pie to cool completely (at least 2 hours) so the filling can set properly.

5. Can I add bourbon to the filling?

Yes! Adding 1 to 2 tablespoons of bourbon enhances the flavor and gives the pie a deeper, Southern-inspired richness.

6. How do I prevent the crust edges from overbaking?

Use a pie shield or wrap the edges with foil during baking. Remove the shield in the last 15 minutes to let the edges brown slightly.

7. Can I reheat the pie before serving?

Yes. Warm individual slices in the microwave for 15–20 seconds or reheat the whole pie in a 300°F oven for about 10–15 minutes.

8. How far in advance can I make this pie?

You can make it up to 2 days ahead and store it covered at room temperature. The flavor actually deepens over time, making it a great make-ahead dessert.

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Conclusion

This Texas Chocolate Pecan Pie is a stunning fusion of two beloved Southern desserts—pecan pie and chocolate fudge. Rich, gooey, and packed with flavor, it’s the kind of dessert that earns repeat requests and holiday tradition status. Whether you’re serving it warm with a scoop of vanilla ice cream or chilled with a drizzle of caramel, it’s destined to impress. The best part? It’s surprisingly easy to make, even for beginners. If you’re looking for your next go-to dessert for Thanksgiving, dinner parties, or just because—this is it.

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