Best 8 Texas Pecan And Chocolate Pie Recipes

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Get ready to embark on a culinary adventure as we delve into the world of "Texas Pecan and Chocolate Pie." In the heart of the Lone Star State, this delectable dessert harmonizes the rich, nutty flavors of Texas pecans with the decadent allure of velvety chocolate, creating a taste sensation that will leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps to create a masterpiece that's sure to impress your family and friends. Let's journey together to discover the secrets behind this iconic Texan treat.

Check out the recipes below so you can choose the best recipe for yourself!

TEXAS PECAN AND CHOCOLATE PIE



Texas Pecan and Chocolate Pie image

Categories     Chocolate     Egg     Nut     Dessert     Bake     Christmas     Thanksgiving     Pecan     Fall     Spring     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
Filling
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

Steps:

  • For crust:
  • Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
  • For filling:
  • Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
  • Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
  • Cool pie completely on rack.

MEXICAN CHOCOLATE PECAN PIE



Mexican Chocolate Pecan Pie image

Provided by Marcela Valladolid

Time 2h42m

Yield 10 to 12 servings

Number Of Ingredients 10

Vegetable oil cooking spray
10 graham crackers or Maria crackers, crumbled
14 tablespoons unsalted butter, melted
1/4 cup light brown sugar
1 1/2 cups (3 sticks) unsalted butter
1 packed cup golden brown sugar
3/4 cup corn syrup
6 cups pecan halves
1/2 cup Mexican crema or whipping cream
1 1/2 (3.1-ounce) disks Mexican chocolate, such as Ibarra, finely minced*

Steps:

  • Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
  • In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
  • Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.

TEXAS PECAN CHOCOLATE PIE



Texas Pecan Chocolate Pie image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 14

1 units crust
1 cups all purpose flour
6 tablespoons unsalted butter
1 tablespoons sugar
0.5 teaspoons salt
2 tablespoons water
1 units filling
4 ounces chocolate
2 tablespoons unsalted butter
0.5 cups dark brown sugar
3 units eggs
0.25 teaspoons salt
0.75 cups light corn syrup
1.5 cups pecan pieces

Steps:

  • For crust: Combine first 4 ingredients in food processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
  • Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
  • For filling: Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans.
  • Bake until crust is golden and filling is puffed, about 55 minutes. Cool pie completely on rack.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TEXAS PECAN PIE



Texas Pecan Pie image

Make and share this Texas Pecan Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine, melted
1 cup sugar
1 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract
4 eggs
1 cup coarsely chopped pecans
1 unbaked 9-inch pie shell

Steps:

  • Combine butter, sugar, corn syrup, salt, and vanilla in a medium mixing bowl; beat well.
  • Add eggs, and beat well.
  • Stir in pecans.
  • Pour into pastry shell.
  • Bake at 375 degrees for 45-50 minutes.

Nutrition Facts : Calories 710.4, Fat 36.7, SaturatedFat 11.1, Cholesterol 168.1, Sodium 504.2, Carbohydrate 93.6, Fiber 2.8, Sugar 49.7, Protein 7.8

TEXAS PECAN PIE



Texas Pecan Pie image

I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.-Michelle Shockley, Wichita, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
FILLING:
1-1/4 cups chopped pecans
1 cup plus 1 tablespoon light corn syrup
3 large eggs
1/2 cup plus 1 tablespoon sugar
1-1/2 teaspoons vanilla extract
Pinch salt

Steps:

  • In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside., In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.

Nutrition Facts : Calories 466 calories, Fat 23g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 151mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.

CHEF JOHN'S CHOCOLATE PECAN PIE



Chef John's Chocolate Pecan Pie image

A 5-star pecan pie recipe can't get much better, but anything will always benefit from a little added chocolate! This easy and delicious recipe is based on Elaine Helms' popular Pecan Pie V, but I've added a touch of chocolate which puts this into a whole other league of dessert awesomeness!

Provided by Allrecipes

Categories     Pecan Pie

Time 3h

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
2 large eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup light brown sugar
¼ cup white sugar
1 tablespoon all-purpose flour
½ cup unsalted butter, melted and hot
1 ½ cups roughly chopped pecans
⅓ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.
  • Place dough in a 9-inch pie pan and crimp edges if desired.
  • Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.
  • Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.
  • Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.
  • Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it's reached room temperature and serve cold, if desired.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 51.8 g, Cholesterol 77.2 mg, Fat 37.1 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 12.1 g, Sodium 145.3 mg

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Provided by Marian Burros

Categories     dessert

Time 1h15m

Yield 8 or 9 servings

Number Of Ingredients 9

1 deep 9-inch crust, or one 10-inch crust
2 ounces unsweetened chocolate
2 ounces of butter
4 large eggs
3/4 cup sugar
1 1/4 cups dark corn syrup
1 teaspoon vanilla
2 1/2 tablespoons dark rum
8 ounces pecan halves

Steps:

  • Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
  • Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
  • Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
  • Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.

VELVETY CHOCOLATE BUTTER PECAN PIE



Velvety Chocolate Butter Pecan Pie image

Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. -Helen Fields, Springtown, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 22

1-1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup cold butter
2 tablespoons butter-flavored shortening
3 to 4 tablespoons ice water
1/2 teaspoon white vinegar
1/4 teaspoon vanilla extract
EGG WASH:
1 large egg
1 tablespoon water
FILLING:
1/2 cup butter
4 ounces bittersweet chocolate, chopped
1-1/4 cups packed brown sugar
3/4 cup light corn syrup
3 large eggs, lightly beaten
2 tablespoons molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups finely chopped pecans
1/2 cup pecan halves

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 784 calories, Fat 49g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 493mg sodium, Carbohydrate 88g carbohydrate (52g sugars, Fiber 4g fiber), Protein 8g protein.

Tips:

  • To make the graham cracker crust, combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch pie plate and refrigerate while you make the filling.
  • For the chocolate pecan filling, melt the chocolate and butter together in a double boiler or microwave. Stir in the sugar, eggs, and vanilla extract until smooth.
  • Spread the chocolate pecan filling over the chilled graham cracker crust. Sprinkle with chopped pecans and bake at 350°F for 25-30 minutes, or until the center is set.
  • Let the pie cool completely before slicing and serving.
  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • Add a dollop of whipped cream or ice cream to each slice of pie for an extra special treat.

Conclusion:

This Texas Pecan and Chocolate Pie is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate and pecans is always a winner, and the graham cracker crust adds a nice crunchy texture. This pie is sure to be a hit with everyone who tries it.

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