The beauty of this texas chocolate pecan pie is that it’s surprisingly easy to make. Don’t let the fancy name intimidate you! Even on busy weeknights, when I’m juggling school drop-offs and soccer practice, I can whip this up with minimal effort. I’ve made my fair share of kitchen mistakes over the years, and I’ve learned a few tricks along the way to ensure this texas chocolate pecan pie turns out perfectly every single time.
One of my favorite things about this texas chocolate pecan pie is how versatile it is. You can serve it warm with a scoop of vanilla ice cream for a truly decadent treat, or let it cool completely and enjoy it with a dollop of whipped cream. My husband, Mark, even likes to sneak a slice straight from the fridge! No matter how you choose to enjoy it, this texas chocolate pecan pie is guaranteed to be a crowd-pleaser. My kids literally cheered when I told them I was making texas chocolate pecan pie this week. It’s that good.
Honestly, this texas chocolate pecan pie recipe has become such a hit with my family and friends. I’ve even had neighbors asking for the recipe! The combination of rich chocolate and the nutty flavor of pecans makes it a perfect dessert for any occasion. It’s a great way to bring a taste of Texas to your table.
I can’t wait for you to try this – it’s become such a staple in our house! Trust me, your family is going to love this texas chocolate pecan pie as much as mine does!
Ingredients
Here’s everything you’ll need to create this amazing texas chocolate pecan pie. Don’t worry, most of these are pantry staples, so you might already have them on hand!
- 1 1/2 cups all-purpose flour: This forms the base of our flaky crust. I usually use unbleached all-purpose, but bleached works just fine too.
- 1/2 teaspoon salt: Just a pinch to balance out the sweetness.
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes: Make sure it’s cold. This is key to a flaky crust. If you’re feeling adventurous, you can even use half butter and half shortening.
- 4-6 tablespoons ice water: Add this gradually, just enough to bring the dough together.
- 1 cup (2 sticks) unsalted butter, melted: For that rich, buttery filling. Don’t skimp on the butter!
- 1 1/2 cups granulated sugar: Sweetness is essential!
- 1 cup light corn syrup: This helps create that gooey texture we all love in texas chocolate pecan pie.
- 4 large eggs, lightly beaten: These bind the filling together. I always use large eggs in my baking.
- 1 teaspoon vanilla extract: A touch of vanilla enhances all the other flavors.
- 1/2 cup unsweetened cocoa powder: For that intense chocolate flavor that makes this a texas chocolate pecan pie.
- 1/4 teaspoon salt: Again, a little salt helps balance the sweetness.
- 2 cups pecan halves: The star of the show! Make sure they are fresh. I find that buying them in bulk from the store is the most cost-effective.
- 1/2 cup semi-sweet chocolate chips: For an extra layer of chocolatey goodness in our texas chocolate pecan pie. I sometimes use dark chocolate chips if I want a richer flavor.
One kitchen secret my mom taught me is to always sift your cocoa powder before adding it to the wet ingredients. This prevents clumps and ensures a smooth, even filling for your texas chocolate pecan pie. Also, I buy pecans in bulk at Costco and freeze portions. They stay fresh longer that way!
If you are dairy-free, you can substitute the butter with a vegan butter alternative, just be sure it’s a baking stick and not a spread for the best result for your texas chocolate pecan pie.
Step-by-Step Instructions
Alright, let’s get baking! Here’s a detailed guide to making the most delicious texas chocolate pecan pie you’ve ever tasted. Remember, don’t be intimidated! Just follow these steps, and you’ll be enjoying a slice of heaven in no time.
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overmix! Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes. Trust me on this one – chilling the dough is essential for a flaky crust.
- Preheat and roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Crimp the edges to seal.
- Prepare the filling: In a large bowl, whisk together the melted butter, sugar, and corn syrup until smooth. Beat in the eggs one at a time, then stir in the vanilla extract, cocoa powder, and salt. The filling should be rich and chocolatey – the essence of a texas chocolate pecan pie.
- Add the pecans and chocolate chips: Gently fold in the pecan halves and chocolate chips into the filling. Make sure the pecans are evenly distributed throughout the mixture for the perfect texas chocolate pecan pie bite.
- Pour and bake: Pour the filling into the prepared pie crust. Arrange the pecan halves on top for a pretty presentation. I like to arrange them in a circular pattern, but you can do whatever you like!
- Bake: Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center may still be slightly jiggly, but it will firm up as it cools. I learned the hard way to let it rest for a few minutes – trust me on this one!
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. The aroma of the texas chocolate pecan pie cooling will be tantalizing, I promise!
If your crust starts to brown too quickly, you can cover the edges with foil. Also, don’t worry if the top cracks a little – it just adds to the rustic charm of this texas chocolate pecan pie! My husband always asks me to make extra because he loves the leftovers for lunch.
Remember, baking times may vary depending on your oven. The most important thing is to keep an eye on the pie and adjust the baking time as needed. The key to a perfect texas chocolate pecan pie is patience.
Serving Ideas
Now that you’ve created this masterpiece, let’s talk about how to serve and enjoy your amazing texas chocolate pecan pie. Here are a few ideas to make it even more special.
We love this with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the cold creaminess with the warm, gooey pie is heavenly. A little dusting of cocoa powder or a drizzle of chocolate syrup can also add a nice touch.
For presentation, I like to sprinkle a few extra pecan halves on top of each slice. It makes it look so much fancier! I also sometimes add a sprig of fresh mint for a pop of color.
This texas chocolate pecan pie has become our go-to for Thanksgiving and Christmas dinners. It’s also perfect for potlucks, birthday parties, or any special occasion. It always gets rave reviews. I also love to serve this as part of an ice cream sundae bar – a slice of texas chocolate pecan pie is a perfect base.
This recipe says it serves 8, but in our house, it barely feeds 6 hungry people! My daughter always asks for extra whipped cream on her portion of texas chocolate pecan pie.
If we somehow have leftovers (which is rare!), they make the best midnight snack the next day. You can also warm them up slightly in the microwave for a few seconds to bring back that gooey texture.
The great thing about texas chocolate pecan pie is that it pairs well with so many things. Coffee, tea, milk – you name it! It’s also delicious on its own, of course.
Consider pairing your texas chocolate pecan pie with other desserts such as Dubai Chocolate Bar Recipe, or a Chocolate Chip Cookie Recipe without Brown Sugar.
FAQs
Got questions about making texas chocolate pecan pie? Don’t worry, I’ve got you covered! Here are some frequently asked questions, along with my tried-and-true answers.
Q: Can I use a store-bought pie crust?
A: Absolutely! If you’re short on time, a store-bought crust is a great option. Just make sure to thaw it completely before using it. However, a homemade crust really takes this texas chocolate pecan pie to the next level.
Q: Can I make this pie ahead of time?
A: Yes, you can! In fact, I often make it a day or two in advance. Just store it in the refrigerator, and it will be ready to serve when you need it. The flavors actually meld together and intensify over time, making it even more delicious.
Q: What if my filling is too runny?
A: Don’t panic! If your filling seems too runny, it could be because you didn’t bake it long enough or your oven temperature was too low. Just pop it back into the oven for a few more minutes, and it should set up nicely. This can also be due to the ingredients not being measured accurately when making texas chocolate pecan pie.
Q: Can I use a different type of nut?
A: While this recipe is specifically for texas chocolate pecan pie, you could certainly experiment with other nuts. Walnuts or almonds would be delicious substitutes. However, pecans are the traditional choice and really complement the chocolate flavor.
Q: How do I prevent the crust from burning?
A: To prevent the crust from burning, you can cover the edges with foil during the last 15-20 minutes of baking. This will protect the crust while the filling continues to cook. This is something I have to do every time I make texas chocolate pecan pie!
Q: Can I freeze this pie?
A: Yes, you can freeze texas chocolate pecan pie. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before serving.
Q: What if I don’t have corn syrup?
A: You can substitute the corn syrup with honey or maple syrup, but keep in mind that this will alter the flavor slightly. Corn syrup helps give the texas chocolate pecan pie that classic, gooey texture.
Q: My pecans are sinking to the bottom, what am I doing wrong?
A: This usually happens when the filling is too liquid or the pecans are too heavy. Toss your pecans with a tablespoon of flour before adding them to the filling to help them stay suspended, ensuring your texas chocolate pecan pie is picture perfect.
Q: Is this recipe gluten-free friendly?
A: It’s not as written, but you can make a gluten-free version by using a gluten-free pie crust and ensuring all your other ingredients are gluten-free. A gluten-free texas chocolate pecan pie is just as delicious!
Conclusion
So there you have it – my family’s favorite texas chocolate pecan pie recipe! It’s a dessert that brings back so many wonderful memories and always puts a smile on everyone’s face.
Remember these home cook tips:
- Always use cold butter for the crust – this is key to a flaky texture.
- Don’t overmix the dough – overmixing will result in a tough crust.
- Let the pie cool completely before slicing – this allows the filling to set properly.
My son loves it with extra chocolate chips, while my daughter prefers it with a scoop of vanilla ice cream. No matter how you serve it, this texas chocolate pecan pie is sure to be a hit! I know what you’re thinking and yes, this would pair perfectly with The History of Pecan Pie.
Don’t be intimidated – if I can make this on a busy weeknight, you absolutely can too! And if you’re looking for another easy dessert, check out our recipe for Dubai Chocolate Bar Recipe.
I’d love to hear how this turns out for your family – drop me a comment and let me know! And for another chocolatey treat, don’t miss our Chocolate Chip Cookie Recipe without Brown Sugar. The best way to learn a new recipe is to try it out and perfect it over time, so don’t be afraid to put your own spin on this texas chocolate pecan pie!
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! Remember you can also find Tips for Baking Perfect Pies online!