Why Make This Recipe
Texas Chocolate Pecan Pie is a delightful dessert that combines the rich flavors of chocolate and pecans. It’s perfect for special occasions and gatherings but is also simple enough for a weeknight treat. The combination of gooey chocolate filling with crunchy toasted pecans makes every bite a little piece of heaven. This pie is sure to impress family and friends, and it’s a classic choice that celebrates Texas roots.
How to Make Texas Chocolate Pecan Pie
Ingredients
- 1 store-bought pie crust (or homemade)
- 1 egg white (lightly beaten, for brushing)
- 1 cup dark chocolate chips (semi-sweet or bittersweet)
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves (toasted)
Directions
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- Spread the pecan halves on a baking sheet and toast in the oven for 8-10 minutes. Let them cool afterward.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool.
- In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt. Stir in the melted chocolate until well combined.
- Brush the pie crust with the beaten egg white. Add half of the toasted pecans to the crust. Pour in the chocolate filling and top with the remaining pecans in a decorative fashion.
- Bake for 50–60 minutes until the edges are set and the center is slightly jiggly. If the crust browns too quickly, cover it with foil or a pie shield.
- Let the pie cool completely on a wire rack before slicing. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
How to Serve Texas Chocolate Pecan Pie
Texas Chocolate Pecan Pie can be served as a standout dessert for any meal. It’s delicious on its own, but adding a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. You can also add a sprinkle of sea salt or a drizzle of chocolate sauce for extra flair.
How to Store Texas Chocolate Pecan Pie
To store any leftovers, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator. It can also be kept at room temperature for a day or two if it’s not too warm. Just remember to consume it within a week for the best flavor and texture.
Tips to Make Texas Chocolate Pecan Pie
- Make sure to toast your pecans; this enhances their flavor and adds a lovely crunch.
- Allow the pie to cool completely before slicing to ensure clean cuts and better texture.
- Experiment with different types of chocolate chips for varied flavors; dark chocolate can give a richer taste, while semi-sweet chips keep it classic.
Variation
For a twist on the traditional recipe, consider adding a splash of bourbon or whiskey to the chocolate filling for an adult version of this pie. You could also mix in some shredded coconut or chopped cherries for extra flavor and texture.
FAQs
Can I use a homemade pie crust?
Yes, a homemade pie crust can be used if you prefer. Just ensure it’s prepped and chilled before adding the filling.What can I replace corn syrup with?
You can use maple syrup or honey as a substitute for corn syrup, but it may alter the flavor slightly.How do I know when the pie is done?
The pie is done when the edges are set and the center looks slightly jiggly. It will continue to cook as it cools.
Texas Chocolate Pecan Pie
Ingredients
For the pie
- 1 piece store-bought pie crust (or homemade) Use a 9-inch pie dish.
- 1 large egg white (lightly beaten, for brushing) To give the crust a nice glaze.
- 1 cup dark chocolate chips (semi-sweet or bittersweet) Melted for the filling.
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted) Enhances the texture.
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves (toasted) Pecans should be toasted for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
- Spread the pecan halves on a baking sheet and toast in the oven for 8-10 minutes. Let them cool afterward.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool.
Mixing the Filling
- In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt.
- Stir in the melted chocolate until well combined.
Assembly
- Brush the pie crust with the beaten egg white.
- Add half of the toasted pecans to the crust.
- Pour in the chocolate filling and top with the remaining pecans in a decorative fashion.
Baking
- Bake for 50–60 minutes until the edges are set and the center is slightly jiggly.
- If the crust browns too quickly, cover it with foil or a pie shield.
- Let the pie cool completely on a wire rack before slicing.