When summer hits its stride in Texas, nothing complements a warm evening quite like a slice of homemade Texas Chocolate Pecan Pie. This rich, gooey dessert is more than just a treat—it’s a celebration of Southern heritage, and every bite reminds me of the afternoons I spent on my grandmother’s shaded porch in Austin.
I remember the smell of toasted pecans and the shimmer of melted chocolate as she pulled the pie from the oven. She always said, “You can’t rush a pecan pie—it’s got to soak up the sun just like we do.” Today, I’m sharing her beloved summer recipe with a little chocolate twist that modernizes this Southern classic.
Why You’ll Love This Texas Chocolate Pecan Pie
- Decadent and rich: Semisweet chocolate chips add depth to the traditional pecan pie filling.
- Perfect for summer gatherings: Serve it chilled or warm with a scoop of vanilla ice cream.
- Authentic Southern flavor: A blend of pecans, corn syrup, and vanilla wrapped in a flaky crust.
Texas Chocolate Pecan Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup pecan halves
- 1 cup semisweet chocolate chips
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare crust: – Place the unbaked pie crust in a 9-inch pie dish. Crimp edges decoratively.
- Layer filling:– In a bowl, mix the pecan halves and chocolate chips.– Spread evenly over the bottom of the pie crust.
- Mix custard:– In another bowl, whisk together:– 3 eggs– 1 cup corn syrup– 1/2 cup sugar– 1/4 cup melted butter– 1 tsp vanilla extract– 1/4 tsp salt
- Pour the mixture evenly over the pecan and chocolate layer.
- Bake:– Place the pie on a baking sheet.– Bake for 50–55 minutes, or until the center is set and puffed.
- Cool:– Let the pie cool completely on a wire rack.
- Serve:– Slice into wedges.– Top with whipped cream or vanilla ice cream if desired.
- – Enjoy the rich, chocolatey, nutty Texas delight!
Ingredients
To make this delightful Texas Chocolate Pecan Pie, gather the following:
- 1 unbaked 9-inch pie crust
- 1 cup pecan halves
- 1 cup semisweet chocolate chips
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Place your pie crust in a 9-inch pie pan, crimping the edges for that rustic, homemade touch.
Step 2: Layer the Goodness
Sprinkle the chocolate chips evenly over the bottom of the pie crust. Add a single layer of pecan halves on top—these will rise beautifully through the filling.
Step 3: Make the Filling
In a large mixing bowl, whisk the eggs until slightly foamy. Add in the corn syrup, granulated sugar, melted butter, vanilla extract, and salt. Mix until the filling is fully blended and smooth.
Step 4: Assemble the Pie
Pour the filling gently over the pecans and chocolate chips, ensuring even coverage. The pecans will naturally float to the top as the pie bakes.
Step 5: Bake to Perfection
Bake for 50 to 60 minutes or until the center is set and no longer jiggles when gently shaken. If the crust edges brown too quickly, cover them with aluminum foil.
Step 6: Cool and Serve
Let the pie cool completely before slicing—this allows the filling to set. Serve as is, or top with a scoop of vanilla ice cream or whipped cream for a true Southern finish.
Tips for the Perfect Texas Chocolate Pecan Pie
- Use fresh pecans: They’re the star of the show! Toasting them slightly before adding can deepen the flavor.
- Don’t skip cooling: Cutting too soon will make the pie runny. Chill it slightly for neat slices.
- Sweeten the deal: Add a tablespoon of bourbon or a pinch of cinnamon for a flavor twist.
Serving Suggestions
This Texas Chocolate Pecan Pie pairs beautifully with:
- Cold-brew coffee for an afternoon pick-me-up.
- Fresh strawberries or blackberries for a fruity contrast.
- A drizzle of salted caramel sauce for extra indulgence.
Storage Instructions
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld.
Is dark chocolate okay to use?
Absolutely—dark chocolate chips will give a more intense, bittersweet flavor.
Can I use a store-bought crust?
Yes, just make sure it’s deep enough to hold the filling.
Final Thoughts
If summer had a flavor, it would taste like Texas Chocolate Pecan Pie—warm, sweet, and a little bit nutty. Whether you’re bringing it to a barbecue, enjoying it on your porch swing, or serving it at a family gathering, this pie is sure to be a standout.
So what are you waiting for? Fire up your oven, whip out your whisk, and make this slice of Texas magic your new summer tradition. And if you try it, don’t forget to share your photos and personal touches—I’d love to see your take on it!