Texas Chocolate Pecan Pie

This decadent Texas Chocolate Pecan Pie combines the best of both worlds – the traditional pecan pie you know and love elevated with a rich fudge filling that creates an irresistible dessert. The contrast between the gooey chocolate center and crunchy pecan topping makes this a showstopper for any occasion.

I first made this for a Thanksgiving gathering when I wanted something different from the standard pecan pie. The chocolate twist was such a hit that my family now requests it for every holiday gathering. Even my uncle who claims to dislike desserts always asks for seconds.

Ingredients

• 9-inch deep dish premade crust: saves precious time without sacrificing quality look for one with real butter for best flavor
• 1 jar hot fudge sauce (12oz jar): creates that perfect fudgy center choose a premium brand that's thick and glossy
• 3 large eggs: provide structure and richness room temperature eggs incorporate better
• 1/4 cup light brown sugar: adds caramel notes and depth always press it to remove lumps
• 1/4 cup heavy whipping cream: creates silky texture and richness full fat is non-negotiable here
• 1/2 teaspoon pure vanilla extract: enhances the chocolate notes avoid imitation for best flavor
• 1 teaspoon kosher salt: balances the sweetness perfectly diamond crystal brand works wonderfully
• 3 cups chopped pecans: fresh nuts make all the difference toast them lightly for enhanced flavor
• 2/3 cup mini chocolate chips: distribute pockets of chocolate throughout regular chips work too but minis melt more evenly

Step-by-Step Instructions

Prepare the Oven and Crust:

Preheat your oven to exactly 350°F for even baking. Place the pie shell onto a foil-lined cookie sheet which prevents any potential overflow from creating an oven mess. The cookie sheet also makes it easier to handle the pie when moving in and out of the oven.

Prepare the Fudge Base:

Remove the lid and film from the jar of hot fudge and microwave for precisely 40 seconds until just pourable but not hot. Transfer to a large mixing bowl ensuring you scrape every bit of that precious fudge from the jar. The warm fudge will be easier to mix with other ingredients but should not be hot enough to cook the eggs.

Create the Filling Mixture:

Whisk in the eggs one at a time followed by brown sugar heavy whipping cream vanilla and salt until the mixture becomes fully combined and smooth with a silky consistency. Take your time with this step as proper incorporation ensures that perfect texture. The mixture should look glossy and have no streaks of egg visible.

Add the Mix-ins:

Gently fold in the mini chocolate chips and one third of the pecans using a rubber spatula. Fold rather than stir to maintain air in the mixture for a lighter texture. The mini chips will distribute evenly throughout while some pecans add texture within the filling.

Assemble the Pie:

Pour the batter into the pie crust slowly to avoid air bubbles. Tap the filled crust gently on the counter to release any trapped air. Top with the remaining pecans arranging them in an even layer across the surface. This creates that stunning textural contrast between the fudgy filling and crunchy topping.

Bake to Perfection:

Bake for 40-45 minutes or until the center is set when gently jiggled. The edges will puff slightly and the pecans will toast to a golden brown. Allow to cool completely for at least 2 hours before slicing for clean cuts. The filling will continue to set as it cools.

My favorite part of this recipe is the hot fudge sauce. I discovered that using premium hot fudge instead of melted chocolate chips creates that perfect gooey texture that stays soft even when refrigerated. The first time I served this at my daughter's birthday, her eyes lit up in a way that made all the baking worthwhile.

Make-Ahead Magic

This pie actually tastes better when made a day in advance. The flavors have time to meld together and the texture becomes even more luxurious. Simply bake as directed then cover loosely with foil once completely cooled. Store at room temperature for up to two days or refrigerate for up to five days. If refrigerated bring to room temperature for about 30 minutes before serving for the best texture experience.

Perfect Pairings

Serve this decadent pie with a scoop of vanilla bean ice cream for the ultimate hot and cold experience. A dollop of lightly sweetened whipped cream also makes a beautiful contrast against the dark pie. For an adult twist try pairing slices with coffee-infused cocktails or a glass of tawny port which complements both the chocolate and nutty flavors perfectly.

Quick Substitutions

If pecans are unavailable or too costly walnuts make an excellent substitute with a similar buttery flavor profile. For those avoiding corn syrup this recipe brilliantly sidesteps that traditional pecan pie ingredient by using hot fudge as the base. Dairy-free hot fudge and plant-based cream can work for those with lactose concerns though the texture may vary slightly. Dark chocolate chips can replace mini chips for a more intense chocolate experience.

Frequently Asked Questions

→ What makes this Texas-style pecan pie unique?

Texas-style pecan pie features a gooey fudge filling and extra chocolate chips, making it richer and more indulgent than the traditional version.

→ Can I use homemade crust instead of premade?

Yes, you can absolutely use a homemade crust for a personal touch. Just ensure it's a 9-inch deep-dish crust to match the filling volume.

→ Are there substitutes for hot fudge sauce?

If you can't find hot fudge sauce, you can use chocolate ganache or melt semi-sweet chocolate with heavy cream as an alternative.

→ Do I need to toast the pecans beforehand?

Toasting the pecans is optional but enhances the nutty flavor. If you prefer, simply use raw pecans for a softer texture.

→ Can I make this pie ahead of time?

Yes, this pie can be made a day in advance. Allow it to cool completely before storing it in an airtight container at room temperature or in the fridge.

→ How do you know when the pie is done baking?

The pie is done when the center is set and no longer jiggles. This usually takes about 40-45 minutes in a 350°F oven.