Welcome to a dessert that embodies Southern hospitality and pure indulgence. The classic Texas Chocolate Pecan Pie is a beloved tradition, celebrated for its rich, nutty filling and sweet, gooey texture that feels like a warm hug. Food historians trace the early roots of pecan pie to Texas cookbooks published in the 1870s, as highlighted by Collin Street Bakery, a renowned Texas institution. In this special version, we honor that heritage while adding a creative twist: a luscious swirl of dulce de leche. This addition introduces a deep, milky caramel flavor that perfectly complements the toasted pecans and bittersweet chocolate, creating a pie that’s truly unforgettable for holidays and special occasions.
Why You’ll Love This Texas Chocolate Pecan Pie
This recipe isn’t just a dessert; it’s an experience waiting to happen. From the flaky crust to the decadent filling, every bite is crafted for pure satisfaction. Here’s why you’ll find yourself coming back to this pie again and again.
- Perfectly Gooey & Chewy: We’ve balanced the ingredients to achieve that sought-after texture, where the filling is set but remains delightfully soft and chewy.
- Deep Chocolate Flavor: Using bittersweet chocolate provides a rich, complex flavor that cuts through the sweetness, creating a harmonious and sophisticated taste.
- Irresistible Nutty Crunch: Toasted pecans deliver a satisfying crunch and buttery flavor that stands up beautifully to the sweet filling of this classic pie.
- A Unique Caramel Twist: Dulce de leche introduces a creamy, caramel-like richness that elevates this southern pecan pie beyond the traditional version.
- Impressive Yet Simple: This recipe looks and tastes like it came from a gourmet bakery, but the straightforward steps make it accessible for bakers of all skill levels.
Texas Chocolate Pecan Pie Ingredients
Gathering high-quality ingredients is the first step toward creating the ultimate Texas Chocolate Pecan Pie. Each component plays a vital role in building the layers of flavor and texture that make this dessert so special.
For the Crust:
- 1 1/4 cups all-purpose flour, plus more for dusting
- Pinch of kosher or sea salt
- 1 teaspoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, diced
- 1/4 cup ice cold water
For the Filling:
- 3 large eggs, beaten
- 1 cup Dulce de Leche or Cajeta
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher or sea salt
- 2 cups (8 ounces) pecan halves, coarsely chopped
- 2 ounces (1/3 cup) bittersweet chocolate, chopped
Notes & Substitutions
- Chocolate: Choose a good quality bittersweet or semi-sweet chocolate (60-70% cacao). Chocolate chips work in a pinch, but a chopped bar melts more evenly into the filling.
- Dulce de Leche: You can make your own by simmering a can of sweetened condensed milk, or find it in the international aisle of most grocery stores.
- Corn Syrup: For a different flavor profile, you can substitute the light corn syrup with an equal amount of pure maple syrup.
- Pie Crust: To save time, a high-quality store-bought pie crust is a fantastic shortcut.
- Spice: Add a pinch of cinnamon or nutmeg to the filling for an extra layer of warmth.
Texas Chocolate Pecan Pie Recipe Equipment
To bring this decadent chocolate pie to life, you’ll need a few standard kitchen tools. Having everything ready will make the baking process smooth and enjoyable.
- Food processor (for making the pie crust quickly)
- Large mixing bowl
- Whisk
- 9-inch pie dish (glass, ceramic, or metal)
- Rolling pin
- Aluminum foil
How to Make the Best Texas Chocolate Pecan Pie
Follow these simple, step-by-step instructions to create a show-stopping dessert. We’ll guide you through making a flaky crust and a perfectly balanced filling for your Texas Chocolate Pecan Pie.
1. Prepare the Pie Crust
First, place the flour, salt, sugar, and diced cold butter in a food processor. Pulse a few times until the mixture resembles coarse, sandy crumbs. Add the ice cold water and pulse again just until the dough starts to gather. Be careful not to overmix.
Turn the mixture out onto a lightly floured countertop. Gently knead the dough 3 to 4 times until it just comes together into a cohesive ball. Shape it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour until firm.
Once chilled, remove the dough from the refrigerator. Lightly dust your work surface, hands, and rolling pin with flour. Roll the dough out into an 11 to 12-inch circle. Carefully transfer it to your 9-inch pie dish, pressing it gently into the bottom and up the sides. Crimp the edges decoratively.
2. Make the Luscious Filling
In a large mixing bowl, beat the eggs with a whisk until they are light and foamy. Add the dulce de leche, dark brown sugar, light corn syrup, melted butter, and salt. Whisk vigorously until everything is smooth and well blended.
Next, gently fold in the chopped pecans and bittersweet chocolate pieces with a spatula. Mix just until they are evenly distributed throughout the sweet, caramel-like filling.
3. Assemble and Bake the Pie
Set an oven rack in the middle position and preheat your oven to 375°F (190°C). Pour the prepared filling into the unbaked pie crust, spreading it evenly.
Cover the pie loosely with a piece of aluminum foil. This prevents the crust and pecans from browning too quickly. Place the pie in the preheated oven and bake for 55 to 65 minutes. We recommend removing the foil for the final 20-25 minutes of baking to allow the top to get beautifully golden brown.
The Texas Chocolate Pecan Pie is done when the edges are set and the center has only a slight jiggle. Remove it from the oven and let it cool completely on a wire rack before slicing and serving.
Pro Tips & Troubleshooting
Creating the perfect Texas Chocolate Pecan Pie is easy with a few expert tips. Keep these pointers in mind to ensure a flawless result every time.
- Keep It Cold: For a flaky pie crust, your butter and water must be ice cold. This creates steam pockets during baking, which results in a tender, layered texture.
- Don’t Overwork the Dough: Mix the crust ingredients until they just come together. Overworking the dough develops gluten and can make your crust tough instead of tender.
- Shield the Crust: If your crust edges are browning too fast, cover them with a pie shield or strips of aluminum foil during the last half of baking.
- Chill Before Slicing: For perfectly clean, beautiful slices, you must let the pie cool completely for at least 2-3 hours. This allows the filling to set fully. Slicing a warm Texas Chocolate Pecan Pie will result in a runny mess.
Serving, Storage, & Variations
This versatile Texas Chocolate Pecan Pie is a delight on its own, but it also pairs beautifully with various toppings and can be customized to your liking.
Texas Chocolate Pecan Pie Serving Suggestions
Serve slices at room temperature or slightly warmed. A scoop of high-quality vanilla bean ice cream is a classic pairing that balances the pie’s richness. For a lighter touch, a dollop of freshly whipped cream works wonderfully.
Texas Chocolate Pecan Pie Storage Instructions
- Room Temperature: You can store the pie, covered, at room temperature for up to one day.
- Refrigerator: For longer storage, cover the pie and refrigerate for up to 3 days.
- Freezer: This pie freezes exceptionally well. Wrap the completely cooled pie tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before serving.
Texas Chocolate Pecan Pie Variations
- Bourbon Kick: Add a tablespoon of your favorite bourbon to the filling along with the melted butter for a classic Southern flavor enhancement.
- Toasted Pecans: For an even deeper nutty flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping them.
- Spicy Chocolate: Add a pinch of cayenne pepper or ancho chili powder to the filling to create a “Mexican Hot Chocolate” flavor profile.
- Flaky Sea Salt: Finish each slice with a sprinkle of flaky sea salt to enhance the chocolate and caramel notes.
Texas Chocolate Pecan Pie Nutrition
Please note that the nutritional information provided below is an estimate and can vary based on the specific ingredients and brands used. This Texas Chocolate Pecan Pie is a rich and decadent treat, perfect for special occasions and indulgence.
| Nutrient | Amount per serving |
|---|---|
| Calories | 580 kcal |
| Fat | 35g |
| Carbohydrates | 62g |
| Protein | 7g |
| Sugar | 45g |
Frequently Asked Questions
Here are answers to some common questions you might have about making this recipe.
What is Dulce de Leche or Cajeta?
Dulce de leche is a thick, sweet caramel-like spread made by slowly heating sweetened milk. Its origins are often debated, with various South American countries claiming its invention. Cajeta is its Mexican cousin, traditionally made with goat’s milk for a slightly tangier flavor.
Can I use a store-bought pie crust for this recipe?
Absolutely! Using a pre-made refrigerated or frozen pie crust is a great way to save time and effort without sacrificing too much flavor.
How do I prevent a soggy bottom crust on my Texas Chocolate Pecan Pie?
For an extra-crisp crust, you can partially “blind bake” it for 10 minutes at 375°F before adding the filling. Brushing the bottom of the crust with a beaten egg white also creates a barrier.
Can I make this pie less sweet?
You can slightly reduce the brown sugar, but the corn syrup is essential for the classic gooey texture. Using a darker chocolate (70% or higher) will also help balance the overall sweetness.
Can I freeze this pie before baking?
Yes, you can assemble the pie and freeze it unbaked. Wrap it tightly and freeze for up to a month. Bake it directly from frozen, adding about 15-20 minutes to the total baking time.
Conclusion
This Texas Chocolate Pecan Pie with a dulce de leche twist is more than just a dessert; it’s a celebration of flavor, texture, and tradition. The perfect combination of toasted pecans, rich chocolate, and creamy caramel creates a truly memorable experience that is both comforting and sophisticated. We are so passionate about this recipe and know it will become a centerpiece on your holiday table or a go-to for any special gathering. We invite you to step into your kitchen, bake this incredible pie with joy, and share the delicious results with those you love.
The Best Texas Chocolate Pecan Pie with a Dulce de Leche Twist
Equipment
- Food processor
- Bowl
- Whisk
- Oven
- Rolling Pin
- Pie mold
- aluminum foil
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour plus more to work the dough
- Pinch kosher or sea salt
- 1 teaspoon granulated sugar
- 1 stick cold unsalted butter (or 1/2 cup) diced
- 1/4 cup cold water
Pie Filling
- 3 eggs
- 1 cup Dulce de Leche or Cajeta
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon kosher or sea salt
- 2 cups pecan halves (or 8 ounces) coarsely chopped
- 2 ounces bittersweet chocolate (or 1/3 cup) chopped
Instructions
Preparation
- Combine flour, salt, sugar, and diced cold butter in a food processor until crumbly. Add cold water and process until moist, then gather into a ball and knead lightly. Shape into a flat ball, wrap, and refrigerate for about an hour until firm.
- Whisk eggs until foamy, then blend in dulce de leche, brown sugar, corn syrup, melted butter, and salt. Stir in the chopped pecans and chocolate until well combined.
- Preheat oven to 375°F (190°C) with a rack in the middle. Roll out the chilled dough into an 11-12 inch round on a floured surface. Carefully place the dough into a pie mold, pressing it to fit and crimping the edges.
Baking
- Pour the filling into the prepared pie crust. Cover the pie loosely with aluminum foil and bake for 55 minutes, or until set and the edges are lightly browned. Let cool completely before serving.
