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You’ll get the perfect combo of fudgy filling and that signature pecan crunch with this Texas chocolate pecan pie. It’s the one that always vanishes first at Sunday dinners and family get-togethers. Using store-bought crust and a jar of fudge makes life easy but keeps that homey Southern flavor everyone craves.
Whenever I take this pie to gatherings folks can’t help but go back for another piece. I first baked it for my dad’s birthday ages ago and now it’s our family’s go-to for every party and holiday.
Irresistible Ingredients
- Premade deep dish crust nine inches: holds all that rich filling just pick a quality one for best taste
- Jar hot fudge twelve ounces: for all that gooey chocolate goodness try to pick real chocolate types for a deeper kick
- Eggs large: keeps your filling firm and shiny grab the freshest eggs you can
- Brown sugar light: cozy caramel notes make sure it’s soft and clump-free
- Whipping cream heavy: turns things extra creamy opt for pure cream with nothing extra
- Vanilla extract pure: adds lovely aroma and rounds off sweetness use the good stuff if you can
- Kosher salt: balances out all the sweet stuff flaky or coarse is best here
- Chopped pecans three cups: all that classic crunch toast them a bit for big flavor
- Mini chocolate chips: melt in for pockets of chocolatey bites look for at least sixty percent cocoa for best results
Easy-To-Follow Steps
- Get the Oven Ready
- Turn your oven on to three hundred fifty set the pie crust on a foil-lined baking sheet to catch any filling leaks for simpler cleanup
- Soften the Fudge
- Take off the lid plus any seal from the fudge. Pop the jar in the microwave for about forty seconds then give it a stir so it’s pourable
- Throw Together the Filling
- Pour the warmed fudge into a big bowl. Add in eggs salt vanilla brown sugar and heavy cream. Whisk until smooth and shiny without any egg streaks left
- Pile On Chips and Pecans
- Stir in your mini chips and a third of your chopped pecans. Go slow so everything’s mixed in nice and even
- Pour and Sprinkle
- Scrape the fudge batter into your pie crust and spread it out. Top with the rest of the pecans for a fun crunchy top
- Time to Bake
- Bake for forty to forty five minutes—the center should puff up and look set, not jiggly. Let it cool off completely so your slices hold together
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Pecans are what make this special for me. We’d pick them straight from Granny’s backyard after school and crack them open—the stains on our hands tell the story! That’s why I love using fresh ones when I make it now.
Storing Your Treat
Wait for the pie to be totally cool before putting it away. Wrap it up tight with foil (or pop it in a sealed container) then refrigerate for as long as five days. If you want it to keep longer, freeze it by the slice or the whole thing and thaw it in the fridge overnight. Pop a piece in the microwave for a few seconds to get those gooey chocolate vibes back.
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Swap These In If Needed
No mini chocolate chips? Regular chocolate chips or chunks from a chocolate bar work just fine. Want a dairy-free spin? Trade in coconut cream for heavy cream and grab a vegan fudge sauce. Walnuts will do in place of pecans but you won’t get that real Texas feel.
Simple Ways To Serve
Spoon some lightly whipped cream or smooth vanilla ice cream over each slice. Sprinkle on a pinch of flaky salt for a chocolate boost. For something different top it with fresh raspberries or a quick swirl of caramel sauce.
True Texas Favorite
Pecan pie calls back to the long Texas story of growing pecans—the tree’s the state symbol! Chocolate only got mixed in pretty recently but it’s become a hit in bakeries all over Texas. You can really taste both old and new traditions in every bite.
Frequently Asked Questions
- → How do you keep the bottom crust crisp?
Bake the shell on a foil sheet, and the heat will help it stay crunchy. Don't slice it until it's cooled, so the filling sets up and the base stays firm.
- → Can I swap in homemade fudge sauce?
Absolutely, make your own fudge if you'd like! Just make sure it's silky and runny so it blends in nicely with the other pie stuff.
- → What's the best way to use pecans here?
Go for chopped pecans—they add texture and make sure that nutty flavor gets in every bite and on top too.
- → Should I toast the pecans first?
If you want even more flavor, toast the nuts before you add them. They'll crisp a little as they bake anyway, so it's totally up to you.
- → How do you know the inside is set?
When you shake the pie gently, the middle shouldn't wiggle much. Cooling finishes the job and keeps the filling tight when you slice it.
- → Is it okay to use regular chocolate chips?
Yep, but little chips mix in better. Bigger pieces mean you'll get fatter pools of chocolate that stand out more.