Texas Chocolate Pecan Pie

Texas Chocolate Pecan Pie is a decadent dessert that blends the deep richness of chocolate with the classic Southern crunch of pecans. With a gooey fudge‑based filling, a flaky pre‑made crust, and a generous topping of pecans and mini‑chocolate chips, this pie is indulgent yet approachable for home bakers. Whether you’re making it for a festive gathering or simply craving something special, this recipe brings big flavor with minimal fuss.

Why You’ll Love This Texas Chocolate Pecan Pie

You’ll love this pie because it captures the best of two beloved dessert worlds: chocolate and pecans. The “Texas” in the name speaks to boldness—plenty of nuts, rich texture, and a deep fudge‑like center. The use of mini chocolate chips ensures surprise bursts of chocolate in every bite, and topping the pie with pecans gives it a beautiful presentation reminiscent of traditional Southern pies. It’s simple yet luxurious, perfect when you want to treat yourself or impress friends.

Ingredients

• 1 (9‑inch) deep dish pre‑made crust
• 1 jar (12 oz) hot fudge sauce
• 3 large eggs
• ¼ cup light brown sugar
• ¼ cup heavy whipping cream
• ½ teaspoon pure vanilla extract
• 1 teaspoon kosher salt
• 3 cups chopped pecans
• ⅔ cup mini chocolate chips

Step-by-Step: How to Make Texas Chocolate Pecan Pie

1. Preheat your oven to 350 °F (about 177 °C) and place the pie shell on a foil‑lined cookie sheet (to catch any drips).
2. Remove the lid and film from the jar of hot fudge sauce and microwave for about 40 seconds to loosen the sauce.
3. Pour the warmed hot fudge into a large mixing bowl.
4. Add in the eggs, brown sugar, heavy whipping cream, vanilla extract, and salt. Whisk until fully combined and smooth.
5. Gently mix in the mini chocolate chips along with one-third of the chopped pecans.
6. Pour the batter into the prepared pie crust and then top with the remaining pecans (for visual appeal and extra crunch).
7. Bake the pie for about 40–45 minutes or until the center is set (it may still have a slight jiggle, but the edges should be firm).
8. Let the pie cool fully before slicing to ensure the filling sets and holds its shape.

Helpful Tips

• Because you’re using a store‑bought crust, there’s no need to blind‑bake — convenient!
• Place your pie on a foil‑lined cookie sheet or rimmed baking sheet before putting it in the oven — pecan pies often bubble over slightly.
• Using mini chocolate chips is smart: they melt just enough to integrate but still give visible specks of chocolate throughout.
• If you notice the crust edges getting too brown before the filling is done, loosely cover the edges with foil for the remaining bake time.
• Letting the pie fully cool (or even refrigerating for an hour) improves slicing and texture: you’ll get clean slices rather than a runny filling.

Substitutions And Variations

• Crust: You can substitute with a homemade or regular (not deep‑dish) pre‑made crust. If you use a shallower shell, the filling will be more generous and may require slightly less bake time.
• Chocolate: Instead of a hot fudge jar, you could melt 6–8 oz of semisweet or bittersweet chocolate with a tablespoon of butter, then mix into the batter, for a richer, less sweet option.
• Sugar: You could swap light brown sugar for dark brown sugar for a deeper molasses flavor.
• Nuts: Instead of chopped pecans throughout, use pecan halves on top for a more elegant look; or mix in some walnuts for a different nut profile.
• Add‑ons: Stir in a teaspoon of espresso powder into the batter to enhance the chocolate flavor; or sprinkle flaky sea salt on top after baking for a sweet‑salty contrast.

Storage Instructions

Cover any leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for 3–5 days. Because the filling contains eggs and dairy, it’s best kept chilled rather than left at room temperature for extended periods. For longer storage, you can freeze the pie (well‑wrapped) and it should keep for up to 2–3 months; thaw overnight in the fridge before serving.

Nutritional Information

Approximate per slice (assuming 8 slices):

• Calories: 453 kcal
• Carbohydrates: 29 g
• Protein: 7 g
• Fat: 36 g (Saturated: 7 g; Polyunsaturated: 8 g; Monounsaturated: 18 g; Trans fat: 1 g)
• Cholesterol: 59 mg
• Sodium: 343 mg
• Potassium: 185 mg
• Fiber: 4 g
• Sugar: 14 g
• Vitamin A: 204 IU
• Vitamin C: 1 mg
• Calcium: 57 mg
• Iron: 2 mg

Serving Suggestions

This pie is rich, so smaller slices work well. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to balance the intensity. Garnish with a few pecan halves or a light drizzle of extra hot fudge just before serving. It’s perfect for holiday gatherings, dinner parties, or anytime you want dessert to feel special.

Frequently Asked Questions About Texas Chocolate Pecan Pie

Q: Can I use a regular (flat) pie crust instead of a deep‑dish shell?
Yes — you can use a regular 9‑inch pie crust. Keep in mind that because the shell is shallower, your filling may overflow or end up slightly thinner. You might also need to reduce the bake time by a few minutes since the filling will be raised less high.

Q: My filling seemed a little runny after baking — how can I avoid that?
A few things help: make sure your oven is at the correct temperature and that the center is set (it should not be overly jiggly). Also, allow the pie to cool completely — the filling will firm up during cooling. If you use a very shallow crust, the ratio of filling to crust changes, which can affect setting.

Q: Can I make this ahead of time?
Yes — you can bake the pie and refrigerate it overnight. When ready to serve, you might want to let it sit at room temperature for 10‑15 minutes to soften slightly. The flavors often develop even better after resting.

Q: Can I omit the chocolate chips or reduce chocolate for less sweetness?
Certainly — you could skip the mini chocolate chips or reduce the amount to suit your taste. If you omit them, you could add 1–2 tablespoons of cocoa powder for depth without adding extra sweetness.

Q: Is this pie suitable for freezing?
Yes — once baked and cooled, you can wrap the pie well (plastic wrap plus foil) and freeze for up to about 2–3 months. Thaw in the refrigerator before serving. Freezing may slightly affect the texture of the filling, so best consumed within that timeframe.

Conclusion

Thank you so much for choosing this Texas Chocolate Pecan Pie recipe. I absolutely love how effortlessly it comes together — yet how impressive it looks and tastes once baked. From the deep fudge‑filled center to the crunchy pecan topping, it’s a dessert full of warmth and indulgence. I hope you feel joyful making it and even more joyful serving it to friends and family. Here’s to a lovely baking experience, full of sweet aromas, gooey chocolate, and crunchy pecans. Enjoy every slice, and thank you for being part of our food‑loving community!

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