Decadent Texas Chocolate Pecan Pie That Everyone Will Love

Introduction

Few desserts evoke the rich culinary heritage of Texas like a chocolate pecan pie. Combining the crunch of toasted pecans with the silky smoothness of chocolate, this pie is a celebration of indulgence and tradition, making it a beloved choice for both special occasions and casual gatherings.

This decadent pie features a gooey chocolate filling surrounded by a crispy, flaky crust, creating a perfect harmony of textures. Whether served warm or at room temperature, each bite delivers a delightful contrast that leaves a lasting impression. It's perfect for holidays, family reunions, or simply as a comforting treat on a cozy evening.

Ingredients

• 1 unbaked pie crust (9-inch)
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pecans, chopped
• 1/2 cup semi-sweet chocolate chips

Directions & Preparation

1. Preheat your oven to 350°F (175°C).
2. Prepare the pie crust by gently fitting it into a 9-inch pie plate. Trim any excess crust and crimp the edges for a decorative finish.
3. In a large mixing bowl, combine the granulated sugar, light corn syrup, and unsweetened cocoa powder. Whisk until well blended.
4. Add the eggs to the mixture one at a time, whisking thoroughly after each addition.
5. Stir in the melted butter, vanilla extract, and salt until the mixture is smooth.
6. Fold in the chopped pecans and chocolate chips, ensuring they are evenly distributed throughout the filling.
7. Pour the filling into the prepared pie crust, spreading it evenly.
8. Bake in the preheated oven for 50 to 55 minutes, or until the edges are set and the center has a slight jiggle but is not liquid.
9. Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This will help the filling set properly.

FAQs

What should I do if my chocolate pecan pie is too runny?

If your pie is undercooked, it may remain runny in the center. Ensure that it is baked until the edges are firm and the center jiggles slightly but is not liquid. If it’s still too runny after cooling, it may need more baking time.

Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips can be used for a richer chocolate flavor, but keep in mind that it will alter the sweetness of the pie.

What if I want to make a nut-free version of this pie?

For a nut-free pie, you can replace the pecans with an equal amount of crushed cookies or even more chocolate chips.

Can I make this pie without corn syrup?

Yes, you can substitute light corn syrup with honey or maple syrup for a different flavor profile.

What can I do if my pie crust is too thick?

If your crust is too thick, it may not bake evenly. Roll it out thinner next time, about 1/8 inch thick, for a better texture.

Can I double the recipe for a larger crowd?

Absolutely! Just double all ingredients and bake in a larger pie dish or two separate dishes, adjusting the baking time as necessary.

Conclusion

This Texas chocolate pecan pie is sure to impress with its deep flavors and irresistible texture. Each slice is not only a treat for the taste buds but also a nod to the rich traditions of Texan baking.

As you enjoy this dessert, remember that the journey of cooking is just as enjoyable as the end result. Share it with friends and family, or indulge in a slice with a warm cup of coffee—either way, it's a celebration worth savoring.

Recipe Card

Print Pin

Maple-Glazed Chicken with Roasted Sweet Potatoes

Maple-Glazed Chicken with Sweet Potatoes made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 4 chicken thighs bone-in, skin-on
• 1/4 cup pure maple syrup
• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon fresh rosemary chopped

Instructions

• Preheat your oven to 400°F (200°C).
• In a small bowl, mix the maple syrup, garlic powder, salt, and pepper.
• Place the chicken thighs in a large baking dish and pour the glaze over them.
• Chop the sweet potatoes into uniform cubes and add them to the dish.
• Drizzle olive oil and sprinkle rosemary over the sweet potatoes, then toss everything together.
• Roast in the preheated oven for about 35–40 minutes.
• Check the internal temperature of the chicken; it should reach 165°F (75°C).
• Once cooked, allow the dish to rest for 5 minutes before serving.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.