Let’s make some Texas Chocolate Pecan Pie! You know, there are some recipes that just scream “home” to me, and this is definitely one of them. I can practically smell it baking as I type, the rich chocolate mingling with the nutty aroma of pecans… Oh, it’s pure heaven!
My earliest memory of this Texas Chocolate Pecan Pie involves a very messy, flour-covered me, helping my grandma in her tiny kitchen. She always let me “help” sprinkle the pecans, which mostly ended up on the floor (sorry, Grandma!). It wasn’t always perfect; I remember one year we totally burned the crust and had to scrape it off with a spoon. But even with a slightly salvaged crust, that Texas Chocolate Pecan Pie was the best thing ever.
Over the years, I’ve tweaked and perfected her recipe (don’t tell her I said that!), making it my own while still holding onto the heart of what made it so special. I love how this dessert brings people together. It’s the perfect centerpiece for Thanksgiving, Christmas, or just a random Sunday dinner when you want to feel a little fancy. And let me tell you, my kids go absolutely bonkers for it! They practically inhale the Texas Chocolate Pecan Pie!
Balancing work, family, and trying to maintain some semblance of sanity is a constant juggle. That’s why I appreciate recipes like this so much. This Texas Chocolate Pecan Pie doesn’t require a ton of fancy ingredients or complicated techniques. It’s straightforward, honest, and delivers amazing results every time.
I first discovered a real appreciation for baking when I was newly married and trying to impress my husband’s family. Let’s just say my first attempt at a cake was a DISASTER (think hockey puck consistency). But I didn’t give up! I kept experimenting, learning from my mistakes, and eventually, I found my rhythm. Baking became my therapy, a way to de-stress and create something delicious to share with the people I love.
That’s what Delilita is all about – sharing approachable, joyful, and nourishing recipes that you can confidently make for your loved ones. I’m all about sharing real food for real families. My cooking philosophy is pretty simple: good food should be accessible, made with love, and enjoyed with even more love.
So, grab your apron, preheat your oven, and let’s get baking! I promise, even if you’ve never made a pie before, you can totally nail this Texas Chocolate Pecan Pie. I’m here to guide you every step of the way.
What You’ll Need for This Texas Chocolate Pecan Pie
Okay, let’s gather our troops! Here’s what you’ll need to make this Texas Chocolate Pecan Pie sing:
- 1 (14.1 ounce) refrigerated pie crust: I usually opt for store-bought because, let’s be honest, time is precious! But if you’re feeling ambitious, go for a homemade crust.
- 1 cup granulated sugar: For that perfect touch of sweetness.
- 1 cup light corn syrup: It helps give the pie that classic, gooey texture.
- 4 large eggs: They bind everything together and add richness.
- 1/2 cup (1 stick) unsalted butter, melted: Adds flavor and moisture.
- 1/4 cup unsweetened cocoa powder: This is what gives our pie that deep chocolatey flavor. I always use a high-quality cocoa powder for my Texas Chocolate Pecan Pie for the best results.
- 1 teaspoon vanilla extract: Enhances all the other flavors.
- 1/4 teaspoon salt: Balances the sweetness.
- 1 1/2 cups pecan halves: The star of the show!
- 1/2 cup chocolate chips: Because more chocolate is always better, right?
When making this Texas Chocolate Pecan Pie, I always try to buy my pecans in bulk. It’s way cheaper that way, especially around the holidays. You can usually find them at Costco or Sam’s Club.
Here’s a Texas Chocolate Pecan Pie trick I learned from my grandma: toast the pecans lightly before adding them to the pie. It really brings out their nutty flavor and adds an extra layer of deliciousness. Just toss them in a dry skillet over medium heat for a few minutes until they become fragrant. Keep a close eye on them because they can burn quickly!
For a shortcut, I sometimes melt the butter in the microwave. Just be sure to do it in short intervals so it doesn’t explode. Also, it helps to have all your ingredients measured out before you start. It makes the whole process so much smoother, especially when you’re juggling kids!
Leftover pecans should be stored in an airtight container in the fridge or freezer to keep them fresh. They can go rancid pretty quickly if left at room temperature.
Let’s Make This Texas Chocolate Pecan Pie Together
Alright, friend, let’s get down to business! I’m right here with you, virtually holding your hand as we make this Texas Chocolate Pecan Pie.
- Preheat your oven to 350°F (175°C). This is crucial! We want a nice, even bake.
- Place the pie crust in a 9-inch pie plate. Gently press it into the bottom and up the sides. If you’re feeling fancy, you can crimp the edges. I usually just use a fork to make a simple pattern.
- In a large bowl, whisk together the sugar, corn syrup, eggs, melted butter, cocoa powder, vanilla extract, and salt. Make sure everything is well combined. This is where that high-quality cocoa powder really shines!
- Stir in the pecan halves and chocolate chips. Make sure the pecans are evenly distributed throughout the mixture.
- Pour the filling into the prepared pie crust. Don’t worry if it looks a little uneven. It will all even out in the oven.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Here’s a Texas Chocolate Pecan Pie cooking tip I learned the hard way: if the crust starts to brown too quickly, you can cover it with foil.
- Let the pie cool completely on a wire rack before slicing and serving. This is the hardest part! But trust me, it’s worth the wait. The pie needs time to set properly.
While the Texas Chocolate Pecan Pie is baking, I usually take the opportunity to clean up my kitchen a bit or maybe put on a load of laundry. Multi-tasking is my middle name!
Your Texas Chocolate Pecan Pie should smell like a warm, chocolatey, nutty dream. That’s how you know you’re on the right track! Also, don’t worry if your Texas Chocolate Pecan Pie cracks a little on top. It’s perfectly normal and doesn’t affect the taste at all. It adds character, I say!
In my kitchen, this Texas Chocolate Pecan Pie usually takes about an hour to bake, but oven times can vary, so keep a close eye on it. Start checking for doneness around 50 minutes.
How I Love to Serve This Texas Chocolate Pecan Pie
Okay, the pie is out of the oven, cooled, and ready to be devoured! Now, let’s talk about how to serve this Texas Chocolate Pecan Pie like a pro.
My family loves this Texas Chocolate Pecan Pie warm, with a big scoop of vanilla ice cream. The cold ice cream against the warm, gooey pie is just heavenly. You could also top it with some whipped cream or a drizzle of chocolate sauce for extra indulgence.
This Texas Chocolate Pecan Pie is perfect for Thanksgiving, Christmas, or any special occasion. It’s also great for potlucks and bake sales. Trust me, it will be the first thing to disappear!
For presentation, I like to dust the top of the pie with a little powdered sugar before serving. It makes it look extra pretty! You can also arrange some fresh berries around the pie for a pop of color.
If you have extra Texas Chocolate Pecan Pie (which is rare in my house!), you can store it in the refrigerator for up to 3 days. Just be sure to cover it tightly to prevent it from drying out. You can even freeze slices individually for a quick and easy dessert anytime you want! This Texas Chocolate Pecan Pie also reminds me of these amazing Caramel Apple Slices with Chocolate Drizzle, a perfect pairing.
Friends always ask for this Texas Chocolate Pecan Pie recipe whenever I make it. It’s become a signature dessert that everyone loves. I even had a neighbor once offer to do my laundry for a slice!
If you’re looking for the perfect drink to pair with this Texas Chocolate Pecan Pie, I highly recommend a glass of cold milk or a cup of hot coffee. Both complement the rich, chocolatey flavor beautifully.
Your Texas Chocolate Pecan Pie Questions Answered
I know you probably have some questions swirling around in your head. No worries! I’ve compiled some of the most common questions I get about this Texas Chocolate Pecan Pie and answered them with all my hard-earned wisdom.
Q: My pie crust is always soggy. What am I doing wrong?
A: Ah, the dreaded soggy bottom! You know what I do when my Texas Chocolate Pecan Pie crust is soggy? Blind bake it. This means pre-baking the crust before adding the filling. Just line the crust with parchment paper, fill it with pie weights or dried beans, and bake for about 15 minutes. Then, remove the weights and bake for another 5-10 minutes until the crust is lightly golden brown. This will help ensure a crispy crust.
Q: Can I use a different type of nut instead of pecans?
A: Absolutely! While pecans are traditional for Texas Chocolate Pecan Pie, you can definitely experiment with other nuts. Walnuts or almonds would also be delicious. Just be sure to chop them to a similar size as the pecans.
Q: My pie filling is too runny. How can I fix it?
A: A runny filling usually means the pie wasn’t baked long enough. Next time, bake it for a little longer, checking for doneness every few minutes. The filling should be set around the edges but still have a slight jiggle in the center.
Q: Can I make this pie ahead of time?
A: Yes, you can definitely make this Texas Chocolate Pecan Pie ahead of time. In fact, I often find that it tastes even better the next day after the flavors have had a chance to meld together. Just store it in the refrigerator until you’re ready to serve it.
Q: Can I freeze this pie?
A: Yes, you can freeze this Texas Chocolate Pecan Pie. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight.
Q: My family isn’t crazy about super dark chocolate. Can I use milk chocolate chips instead?
A: Of course! The beauty of cooking is that you can customize recipes to suit your own taste. Milk chocolate chips would add a sweeter, milder flavor to the pie. You could even use a combination of milk and dark chocolate chips for a more complex flavor. I had someone ask me about a Texas chocolate pecan pie recipe on this facebook group, and I gave them this advice: Texas chocolate pecan pie recipe.
Q: Help! I burned my pecans! What now?
A: Been there! Don’t add them to the main Texas Chocolate Pecan Pie recipe! Start over with a fresh batch of pecans. Burnt pecans will make your pie bitter. It’s a simple fix with huge impact.
My Final Thoughts on This Texas Chocolate Pecan Pie
Well, friend, we’ve reached the end of our Texas Chocolate Pecan Pie journey. I truly hope you feel inspired and confident to give this recipe a try. It’s more than just a dessert; it’s a taste of home, a reminder of cherished memories, and a way to share love with the people you care about.
This recipe holds a special place in my heart because it represents family, tradition, and the joy of creating something delicious from scratch. It’s a recipe I know I’ll be making for years to come, and I can’t wait for you to make it your own too. Looking for another decadent dessert? Check out this Chocolate Pecan Pie recipe by David Lebovitz.
Here are some of my Texas Chocolate Pecan Pie Pro Tips:
- Don’t overbake the pie. A slight jiggle in the center is a good thing!
- Toast your pecans for a deeper, nuttier flavor.
- Use high-quality cocoa powder for the best chocolate flavor.
And because I love experimenting in the kitchen, here are some Texas Chocolate Pecan Pie variations you might want to try:
- Bourbon Texas Chocolate Pecan Pie: Add a tablespoon or two of bourbon to the filling for a boozy kick. My husband loves this version!
- Salted Caramel Texas Chocolate Pecan Pie: Drizzle salted caramel sauce over the top of the pie after it’s cooled for a sweet and salty treat.
- Spiced Texas Chocolate Pecan Pie: Add a pinch of cinnamon, nutmeg, or cloves to the filling for a warm, cozy flavor.
My kids are partial to the classic version, but I personally love the bourbon-infused pie. No matter which version you choose, I’m sure it will be a hit! You can add it to some Texas Roadhouse Butter Chicken Skillet recipe or if you’re looking for another chocolatey fix, try this chocolate mousse cake recipe!
Remember, cooking is all about experimentation and having fun. Don’t be afraid to get creative and make this Texas Chocolate Pecan Pie your own. Add your own personal touch, tweak the flavors to your liking, and most importantly, enjoy the process! For a simpler treat, consider making a Texas Chocolate Pecan Pie alternative.
I hope this Texas Chocolate Pecan Pie brings as much joy to your home as it has to mine. Happy baking!
Texas Chocolate Pecan Pie
Indulge in this decadent Texas Chocolate Pecan Pie, a rich and gooey treat perfect for any occasion. This pie features a buttery crust, a chocolate-infused filling, and plenty of crunchy pecans.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 1 1/2 cups pecan halves
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough just comes together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Crimp edges.
- In a medium bowl, whisk together sugar, corn syrup, melted butter, cocoa powder, and vanilla extract.
- Stir in beaten eggs until well combined.
- Sprinkle chocolate chips over the bottom of the pie crust. Arrange pecan halves over the chocolate chips.
- Pour chocolate mixture over pecans.
- Bake for 50-60 minutes, or until filling is set but still slightly jiggly in the center.
- Let cool completely before slicing and serving.
Notes
Serve warm with a scoop of vanilla ice cream for an extra touch of decadence.