Easy Texas Chocolate Pecan Pie — A Simple Pecan Pie Recipe Chocolate

Pecan Pie Recipe Chocolate — say that five times fast and you’ll still want a slice. This Texas-style chocolate pecan pie marries crunchy pecans and deep chocolate with a gooey caramel-like filling. It’s showy enough for holidays but easy enough for a weeknight splurge. Ready to bake something legendary?

Why you’ll fall for this pie

Who doesn’t love contrast — crunchy nuts, silky filling, and a flaky crust? This pie hits all those notes. It’s buttery, nutty, and richly chocolatey without being cloying. Serve a thin wedge with whipped cream and watch folks close their eyes mid-bite. Want a dessert that earns compliments without drama in the kitchen? This is it — an absolute Easy Wow Desserts moment.

The story behind the Texas Chocolate Pecan Pie

Pecan pie feels Southern and grand, right? Add chocolate and it becomes Texan swagger in pastry form. I riffed on the classic by folding cocoa into the filling and tossing extra chips in the center so every slice has molten chocolate pockets. The result tastes like a cross between a pecan tart and a fudgy brownie — in the best way possible. This is one of those Scratch Desserts that looks bakery-made but is totally do-able at home.

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Ingredients — what you’ll need (and why)

Here’s a quick, friendly rundown of the components and the role each one plays.

For the crust

• 1½ cups all-purpose flour — structure.
• ¼ tsp salt — balances sweetness.
• ½ cup cold unsalted butter, cubed — cold butter = flaky crust.
• ¼ cup granulated sugar — a whisper of sweetness.
• ¼ cup ice water — binds the dough.

For the filling

• 1 cup light corn syrup (or maple syrup if you prefer) — the classic sweet backbone that gives pecan pie its glossy, set texture.
• 1 cup brown sugar — adds caramel depth.
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• 4 large eggs — bind and set the filling.
• 1 tsp vanilla extract — amplifies flavor.
• 2 cups pecan halves — the crunchy gold.
• ½ cup semi-sweet chocolate chips — melty chocolate pockets.

Substitutions & swaps

• Use whole-wheat flour for nuttier crust (slightly denser).
• Swap corn syrup for maple syrup for a natural, slightly smoky sweetness.
• For dairy-free, replace butter with solid coconut oil.

Bold tip: use canned or cold-pressed ingredients that you trust — quality shows in the final bite.

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How to make it — step-by-step (simple & clear)

Step 1 — Make the crust

1. Combine flour, salt, and sugar in a bowl.
2. Add cubed cold butter; cut in with a pastry cutter (or pulse briefly in a food processor) until peasized crumbs form.
3. Drizzle in ice water a tablespoon at a time until dough holds when pressed. Don’t overwork.
4. Form into a disk, wrap, and chill 30–60 minutes.

Step 2 — Prep oven and crust

1. Preheat oven to 350°F (175°C).
2. Roll out chilled dough on a floured surface to fit a 9-inch pie pan. Press into pan, trim and flute edges. Prick bottom lightly with a fork.
3. (Optional) Blind-bake 10 minutes to prevent soggy bottoms — especially helpful if you used very wet syrup or maple syrup.

Step 3 — Make the chocolate-pecan filling

1. In a bowl, whisk corn syrup, brown sugar, cocoa powder, eggs, and vanilla until smooth.
2. Stir in pecans and chocolate chips.
3. Pour mixture into prepared crust.

Step 4 — Bake

1. Bake 50–60 minutes until edges set and center jiggles slightly. Avoid overbaking — a small wobble in the center is ideal.
2. Let cool completely (2 hours) so the filling firms before slicing.

Bold tip: watch the center near the end of baking time — overcooking dries the filling.

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Pro tips for perfect results

• Chill the dough — cold crust keeps its shape and makes a flakier edge.
• Don’t overmix the filling — whisk until just smooth to preserve a silky texture.
• Test for doneness by gently jiggling the pan; the center should wobble like soft pudding, not liquid.
• Shield edges with foil if they brown too quickly.
• Let it cool fully — impatient slicing will leave the filling runny.
• Bold tip: try a small shallow pan test if you’re using a different oven — ovens vary.

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Variations to try (level up the classic)

• Praline Pecan Pie: Sprinkle toasted sugar-glazed pecans on top after baking for that Southern Praline Pecan Pie vibe (sweet crunch!).
• Butter Pecan Pie Recipe spin: Brown the butter first for nutty, toffee-like depth — a twist on a Butter Pecan Pie Recipe.
• Boozy boost: Add 1–2 tbsp bourbon to the filling for warm notes that pair beautifully with pecans.
• Less sweet: Use dark chocolate and reduce sugar by ¼ cup for a slightly bitter-sweet bite.
• Mini pies: Make in tart pans for individual servings — perfect for parties.

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How to serve — the best pairings

• A scoop of vanilla ice cream matches the warm pie like peanut butter on jelly.
• Whipped cream with a pinch of cinnamon brightens the richness.
• Espresso or a rich coffee elevates flavors — this pie loves bold coffee.
• For a seasonal plate, drizzle caramel and add candied pecans on top for extra drama.

Bold tip: serve thin slices — the pie is rich; small slices go a long way and let guests try more treats.

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Storage & make-ahead tips

• Fridge: Store sliced or whole pie wrapped in plastic in the fridge for up to 4 days. Pie tastes great chilled or at room temp.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.
• Make-ahead: Bake the pie a day early — flavors meld and texture firms, making serving stress-free.

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Nutrition & moderation

This pie is an indulgence — decadent and caloric. Typical slice: ~450 kcal with 25 g fat and 30 g sugar (approx.). Enjoy mindfully — a little goes a long way.

Healthy swaps recap: whole-wheat crust, maple syrup instead of corn syrup, reduce sugar, or smaller slices — still delicious, just lighter.

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Common mistakes (and how to avoid them)

• Dry filling — usually from overbaking. Remove when center still jiggles.
• Soggy crust — blind-bake or use thicker crust dough and ensure your filling isn’t overly thin (maple syrup sometimes thins more than corn syrup).
• Cracked top — too much air in filling; whisk gently and don’t overbeat.
• Bitter cocoa taste — use unsweetened cocoa but balance with chocolate chips or a touch more sugar if needed.

Bold tip: test the pie a few minutes before the minimum time— ovens differ.

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FAQs — quick answers

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Why this pie deserves a spot at your table

This Texas Chocolate Pecan Pie sits at the intersection of Pecan Pie Treats and Famous Chocolate Desserts — it’s nostalgic and bold. It’s also flexible: swap, tweak, and make it your own. Whether you aim for a showstopping centerpiece or a simple weekend bake, it’s a top entry in Best Pies Recipes and a natural choice for Fall Dessert Recipes Chocolate season.

Bold takeaway: this pie is both comforting and impressive — the dessert equivalent of cozy and refined.

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Final thoughts — go bake the pie

Ready to make a dessert that feels like a hug and a mic-drop at the same time? Pull on your apron. Call it a Praline Pecan Pie cousin, a Butter Pecan Pie Recipe hybrid, or your own signature creation — the important part is the joy when someone takes that first bite.

If you try this, tag a friend or share a photo — I want to see your flaky crusts and chocolatey centers. And hey — save me a slice. 😏

Bold tip: start with a clean, cold crust and respect the cooling time — it’s the difference between good and unforgettable.

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