This Texas Chocolate Pecan Pie combines the rich, gooey flavors of traditional pecan pie with melted chocolate for the ultimate Southern dessert. Perfect for holidays or any special occasion!

Introduction

Nothing says Texas dessert quite like a rich and decadent pecan pie—but this version takes it up a notch with chocolate! This Texas Chocolate Pecan Pie is the perfect blend of buttery pecans, gooey filling, and melted chocolate, all nestled inside a flaky pie crust.

Whether you serve it warm with vanilla ice cream or at room temperature, this pie is sure to impress at any gathering.

Ingredients

For the Pie Crust (or Use Store-Bought):

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 cup semi-sweet or dark chocolate chips
• 1 cup light corn syrup
• 1 cup brown sugar, packed
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups pecan halves or chopped pecans

Instructions

Step 1: Prepare the Pie Crust

1. In a bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
3. Roll the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.

(Skip this step if using a store-bought crust.)

Step 2: Prepare the Filling

5. Preheat the oven to 350°F (175°C).
6. In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring after each, until smooth.
7. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt.
8. Stir in melted chocolate until well combined.
9. Fold in the pecans and mix well.

Step 3: Assemble & Bake

10. Pour the filling into the prepared pie crust.
11. Bake for 50-55 minutes, or until the center is set but slightly jiggly. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
12. Let the pie cool completely before slicing.

Serving Suggestions

• Serve warm or at room temperature.
• Add a scoop of vanilla ice cream or whipped cream for extra indulgence.
• Drizzle with caramel sauce for a sweet twist.

Storage & Make-Ahead Tips

• Refrigerate: Store in the fridge for up to 4 days, covered with plastic wrap.
• Freeze: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Make-Ahead: Bake the pie one day ahead and store at room temperature for best flavor.

FAQs

1. Can I use a pre-made pie crust?

Yes! A store-bought 9-inch pie crust works perfectly if you’re short on time.

2. What kind of chocolate should I use?

Semi-sweet or dark chocolate chips work best, but you can also chop up a chocolate bar for richer flavor.

3. Can I substitute corn syrup?

You can use maple syrup or honey, but the texture may be slightly different.

4. How do I know when the pie is done?

The center should be set but still slightly jiggly when you shake the pan gently. It will firm up as it cools.

5. Can I use different nuts?

Absolutely! Try a mix of walnuts, almonds, or even hazelnuts for a unique twist.

Conclusion

This Texas Chocolate Pecan Pie is a must-try for any pecan pie lover! The rich, chocolatey filling paired with toasted pecans and a buttery crust creates a dessert that’s irresistibly delicious.

Whether it’s for Thanksgiving, Christmas, or a casual get-together, this pie is sure to be a hit! Give it a try and enjoy a slice of Texas sweetness. 🍫🥧✨