Introduction
The very first bite of this Texas chocolate pecan pie stops you in your tracks—rich, gooey, and studded with toasted pecans and melty chocolate. There’s something legendary about this Southern dessert. I still remember my first taste: a family barbecue, summer heat, laughter echoing across the porch, and this pie stealing the show. My fork sunk through that crackly top and into a fudgy layer brimming with pecans, and I was hooked for life.
Honestly, if you’ve never tried a chocolate version of classic pecan pie, you’re in for a treat. This recipe is a little bit over-the-top, just like the best Texas stories. It’s been a blue-ribbon winner at our county bake-off (twice!), and every time I make it for friends, someone always asks for the recipe. I’ve tinkered with the balance so the chocolate doesn’t overwhelm the caramel-like filling—each bite hits that sweet spot between nutty, silky, and decadent.
Texas chocolate pecan pie is more than just a dessert; it’s a slice of the South, full of comfort and nostalgia. It’s perfect for holidays, potlucks, or just because you need a little indulgence on a random Tuesday. Whether you’re a die-hard pecan pie fan or a chocolate lover, this pie is about to become your new favorite. I’ve tested it dozens of times (and eaten it even more!), so you can trust it’s foolproof and absolutely worth every calorie.
Why You’ll Love This Recipe
When it comes to Southern desserts, there’s something magical about the combination of pecans and chocolate baked into a buttery crust. This Texas chocolate pecan pie is more than just another sweet treat—it’s a showstopper that’ll have everyone coming back for seconds. Here’s what sets this recipe apart:
- Quick & Easy: The filling comes together in one bowl—no fancy mixers, no complicated techniques. Perfect for busy bakers or when you want a last-minute crowd-pleaser.
- Simple Ingredients: Everything you need is easy to find at any grocery store, and you probably have most of it on hand already.
- Perfect for Every Occasion: This pie shines at Thanksgiving, Christmas, or any special family gathering. It’s also just right for a cozy Sunday at home.
- Crowd-Pleaser: Kids love the chocolate, adults can’t resist the toasted pecans, and everyone will beg you for the recipe.
- Unbelievably Delicious: The contrast of the gooey chocolate layer, the crunch of pecans, and the flaky crust is just unbeatable. It’s comfort food at its finest.
What makes my Texas chocolate pecan pie different? For starters, I use a blend of semi-sweet and dark chocolate, which keeps the filling from being too sugary. I also toast the pecans for extra depth (trust me, it makes a difference). The crust is buttery and crisp, never soggy. This isn’t just a chocolate twist on the original—this is the pie that’s won ribbons and rave reviews. One bite and you’ll understand why I keep coming back to this recipe year after year.
It’s the kind of dessert that feels like a celebration, even on an ordinary day. If you want something that delivers big on flavor, nostalgia, and that “wow” factor, you’ll love this Texas chocolate pecan pie as much as my family does.
What Ingredients You Will Need
All you need are a handful of classic, easy-to-find ingredients to make this Texas chocolate pecan pie. No hard-to-pronounce items or specialty flours—just the good stuff that makes Southern desserts so irresistible. Here’s what you’ll gather:
- For the Pie Crust:
- 1 9-inch unbaked pie shell (homemade or store-bought; I love using a butter crust for extra flavor)
- For the Filling:
- 1 cup (200g) granulated sugar
- 1 cup (240ml) light corn syrup (or golden syrup for a richer, honeyed note)
- 1/2 cup (110g) unsalted butter, melted and cooled slightly
- 3 large eggs, room temperature
- 1/4 cup (30g) unsweetened cocoa powder (Dutch-process gives the filling a deeper chocolate flavor)
- 3/4 cup (130g) semi-sweet chocolate chips (I use Ghirardelli or Guittard for their creamy melt)
- 1/4 cup (45g) dark chocolate chips or chunks (optional, but highly recommended for a fudgier texture)
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract (use the real stuff if you can—makes a world of difference)
- 1 1/2 cups (150g) pecan halves, toasted
- For Garnish (Optional):
- Whipped cream or vanilla ice cream
- Extra chopped pecans
- Chocolate shavings
A couple of ingredient notes: Toasting the pecans before baking brings out their natural oils and ups the flavor. If you prefer your pie a bit less sweet, you can use bittersweet chocolate chips instead of semi-sweet. For a gluten-free version, swap the pie shell for a gluten-free crust. Don’t have corn syrup? Maple syrup or agave will work, but expect a slightly different flavor. I’ve tried all these swaps over the years, and the pie always comes out beautifully—just a little different each time.
Equipment Needed
Great news: you don’t need a fancy kitchen to bake this showstopper. Here’s what you’ll use:
- 9-inch Pie Plate: Glass or ceramic works best for even baking; metal is fine if that’s what you have.
- Mixing Bowls: One large for the filling, one small for melting butter or chocolate if needed.
- Whisk or Electric Mixer: A sturdy whisk does the job, but a hand mixer is handy if you want to speed things up.
- Rubber Spatula: For scraping every last bit of chocolatey goodness into your crust.
- Measuring Cups & Spoons: Accuracy makes for a perfect set every time.
- Baking Sheet: Placing your pie on a baking sheet helps catch drips (and trust me, it’s saved my oven more than once!).
If you don’t have a pie plate, I’ve used a cake pan or even a cast iron skillet in a pinch (a true Texas trick). Just grease well and keep an eye on the bake time. For easy clean-up, line your baking sheet with parchment. And if you’re a budget baker, no worries—I’ve made this pie with thrift store mixing bowls and a $3 whisk, and it still turns out award-worthy!
Preparation Method
-
Preheat and Prep: Preheat your oven to 350°F (175°C). Place your oven rack in the lower third position.
Set your unbaked 9-inch pie shell on a baking sheet lined with parchment. -
Toast the Pecans: Spread pecan halves on a baking sheet. Toast in the preheated oven for 7-9 minutes, stirring halfway through, until fragrant and slightly darker. Let cool, then roughly chop half of them.
(Don’t skip this step—the toasty flavor is a game changer.) -
Mix the Filling: In a large bowl, whisk together 1 cup sugar, 1 cup corn syrup, 1/2 cup melted butter, and 1/4 cup cocoa powder until smooth. Add 3 eggs, one at a time, whisking well after each. Stir in 1/4 teaspoon salt and 2 teaspoons vanilla extract.
If using an electric mixer, beat on medium until just combined—don’t overmix or the filling will be too airy. - Add Chocolate and Pecans: Fold in 3/4 cup semi-sweet chocolate chips, 1/4 cup dark chocolate chips (if using), and all the toasted pecans. The batter should look glossy, with plenty of visible chunks.
- Fill the Crust: Pour the filling into the prepared pie shell. Use your spatula to gently distribute the chocolate and pecans evenly. Arrange a few whole pecan halves on top for a pretty finish, if you like.
-
Bake: Bake pie at 350°F (175°C) for 50-60 minutes. The edges should be set and puffed, but the center should still jiggle slightly when gently shaken.
If the top is browning too quickly, loosely tent with foil halfway through. (My tip: start checking at 45 minutes—ovens vary!) - Cool: Remove the pie from the oven and let cool on a wire rack for at least 2-3 hours. The filling will continue to set as it cools—resist the urge to cut early, or you’ll have a runny pie (learned this the hard way).
- Serve: Slice with a sharp knife, wiping between cuts for neat slices. Serve at room temperature or very slightly warm, topped with whipped cream, vanilla ice cream, or a sprinkle of chocolate shavings.
Troubleshooting: If your filling leaks or the crust gets soggy, check that your oven is hot enough and bake on the lower rack. If the top cracks, it’s usually from overbaking—still delicious, just a little rustic. And if the pie looks too jiggly, give it another 5-10 minutes; it should wobble but not slosh.
Cooking Tips & Techniques
After baking this Texas chocolate pecan pie more times than I can count, I’ve picked up some tricks (and made a few mistakes along the way). Here’s what I wish I’d known sooner:
- Don’t skip toasting the pecans: It’s tempting to save time, but toasted pecans are crunchier and add a deeper, almost buttery flavor. Even just five minutes in the oven makes a difference.
- Let your pie cool completely before slicing: The filling sets as it cools—cut it too soon, and you’ll get a chocolatey lava mess (delicious, but messy!).
- Use good-quality chocolate: The better the chocolate, the more “wow” you’ll get in every bite. I once tried bargain chocolate chips, and the pie just wasn’t as rich.
- Keep an eye on your bake time: Every oven is different. Start checking at 45 minutes, and look for a barely wobbly center. Overbaking makes a dry, cracked filling.
- Don’t overmix the eggs: Whisk until just combined. Overbeating adds air, which can cause the pie to puff and crack.
- For extra glossy top: Brush the top with a little melted butter right after baking. It gives that picture-perfect shine for your Pinterest feed.
- Chill for cleaner slices: If you want picture-perfect slices, refrigerate your pie for an hour before cutting, then bring it back to room temp before serving.
Honestly, I’ve forgotten to toast pecans, rushed the cooling, and once even overbaked by 15 minutes—the pie still disappears every time. But with these little tweaks, you’ll get bakery-quality results in your own kitchen.
Variations & Adaptations
One of the best things about Texas chocolate pecan pie is how easy it is to make it your own. Here are some of my favorite twists:
- Gluten-Free: Swap the regular pie crust for a gluten-free version (store-bought or homemade). The filling is naturally gluten-free, so it’s an easy swap.
- Bourbon Chocolate Pecan Pie: Add 2 tablespoons of good bourbon to the filling for a grown-up, Southern kick. It adds warmth and complexity—my uncle swears by this version for holidays.
- Salted Caramel Chocolate Pecan Pie: Drizzle 1/4 cup of salted caramel sauce over the pecans before baking, or sprinkle flaky sea salt on top after baking for extra contrast.
- Dairy-Free: Use a dairy-free crust, vegan butter, and dairy-free chocolate chips. Swap in coconut oil for the butter if needed.
- Coconut Chocolate Pecan Pie: Add 1/2 cup of shredded coconut to the filling for a toasty, tropical vibe (my neighbor requests this every summer BBQ).
If you’re nut-free, try using sunflower seeds or pumpkin seeds instead of pecans—different, but still delicious. And for a more intense chocolate flavor, use bittersweet chocolate chips and a tablespoon of espresso powder in the filling. I’ve tested all these options, and each one gives the pie a unique personality while staying true to its gooey, Southern roots.
Serving & Storage Suggestions
Texas chocolate pecan pie is best served at room temperature or slightly warm, when the filling is just set and the chocolate is still a bit melty. I love to plate thick slices with a scoop of vanilla ice cream or a swirl of freshly whipped cream—honestly, it’s a little slice of heaven. For a more festive touch, sprinkle extra chopped pecans or chocolate curls on top before serving.
If you’re making this for a special event, the pie keeps beautifully. Store covered at room temperature for up to 2 days (if your kitchen is cool), or in the fridge for up to 5 days. Just bring it to room temperature before serving for the best texture. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in a low oven (300°F/150°C) for about 10 minutes.
Over time, the flavors deepen and meld together, making the pie even more irresistible on day two. If you manage to have leftovers, a quick zap in the microwave brings back that fresh-from-the-oven magic. I’ve even eaten a cold slice straight from the fridge—not traditional, but totally delicious!
Nutritional Information & Benefits
Each slice of this Texas chocolate pecan pie is pure indulgence, packing in around 450 calories, 28g fat, 5g protein, and 48g carbs (values are estimates, and will vary with ingredient choices). Pecans are loaded with heart-healthy fats and antioxidants, while dark chocolate offers a touch of iron and magnesium.
The pie does contain eggs, dairy, and nuts—so it’s not suitable for those with allergies. You can make it dairy-free or gluten-free with the swaps in the variations section. While this isn’t a “health food,” I genuinely believe there’s wellness in sharing an amazing dessert with people you love. Moderation is key, and every now and then, a slice of gooey, chocolatey pie is absolutely worth it.
Conclusion
If you’re searching for a dessert that brings people together, turns ordinary days into something special, and leaves everyone smiling, this Texas chocolate pecan pie is it. It’s the recipe I reach for when I want to impress without stress, or just need a little comfort on a tough day. The crust is crisp, the filling is pure chocolate-pecan bliss, and every bite tastes like a celebration.
Feel free to make this recipe your own—add your favorite twist, or keep it classic. I love it because it’s truly forgiving and always delivers big flavor, even if you’re a pie newbie. I hope you’ll try it, and when you do, let me know how it turns out!
Drop a comment with your favorite variation, pin this recipe for later, or share your mouthwatering pie pics on Pinterest. Bake it, share it, and enjoy every gooey bite—because that’s what Southern desserts are all about.
Frequently Asked Questions
Can I make this Texas chocolate pecan pie ahead of time?
Absolutely! The pie can be made 1-2 days in advance. Just store it covered at room temperature or in the fridge, and bring to room temp before serving for the best texture.
What’s the best way to toast pecans?
Spread pecan halves on a baking sheet and toast in a 350°F (175°C) oven for 7-9 minutes, stirring once. They’re done when fragrant and slightly darker (watch closely—they can burn fast!).
Can I use a store-bought pie crust?
Yes! A good-quality frozen or refrigerated 9-inch pie shell saves time and works perfectly. Just thaw if frozen before filling.
How do I know when the pie is done baking?
The edges will be set and puffed, and the center should still jiggle slightly when the pie is gently shaken. If in doubt, insert a knife about 2 inches from the edge—it should come out clean.
Is this recipe gluten-free or dairy-free?
The filling is naturally gluten-free but contains dairy. Use a gluten-free crust and swap in dairy-free butter and chocolate chips for a dairy-free version. Check the variations section for more tips!
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Texas Chocolate Pecan Pie
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
Description
This Texas chocolate pecan pie is a rich, gooey Southern dessert featuring toasted pecans and melty chocolate in a buttery crust. It’s a showstopping treat perfect for holidays, potlucks, or any time you crave a decadent slice of comfort.
Ingredients
- 1 9-inch unbaked pie shell (homemade or store-bought)
- 1 cup (200g) granulated sugar
- 1 cup (240ml) light corn syrup (or golden syrup)
- 1/2 cup (110g) unsalted butter, melted and cooled slightly
- 3 large eggs, room temperature
- 1/4 cup (30g) unsweetened cocoa powder (preferably Dutch-process)
- 3/4 cup (130g) semi-sweet chocolate chips
- 1/4 cup (45g) dark chocolate chips or chunks (optional)
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (150g) pecan halves, toasted
- Whipped cream or vanilla ice cream (optional, for garnish)
- Extra chopped pecans (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Place the oven rack in the lower third position. Set your unbaked 9-inch pie shell on a baking sheet lined with parchment.
- Spread pecan halves on a baking sheet and toast in the preheated oven for 7-9 minutes, stirring halfway through, until fragrant and slightly darker. Let cool, then roughly chop half of them.
- In a large bowl, whisk together granulated sugar, corn syrup, melted butter, and cocoa powder until smooth. Add eggs one at a time, whisking well after each addition. Stir in salt and vanilla extract.
- Fold in semi-sweet chocolate chips, dark chocolate chips (if using), and all the toasted pecans. The batter should look glossy with visible chunks.
- Pour the filling into the prepared pie shell. Use a spatula to distribute the chocolate and pecans evenly. Arrange a few whole pecan halves on top if desired.
- Bake at 350°F (175°C) for 50-60 minutes. The edges should be set and puffed, but the center should still jiggle slightly when gently shaken. If the top browns too quickly, tent loosely with foil halfway through. Start checking at 45 minutes.
- Remove the pie from the oven and let cool on a wire rack for at least 2-3 hours to allow the filling to set.
- Slice with a sharp knife, wiping between cuts for neat slices. Serve at room temperature or slightly warm, topped with whipped cream, vanilla ice cream, or chocolate shavings if desired.
Notes
For best flavor, always toast the pecans before adding to the filling. Let the pie cool completely before slicing for clean cuts. Use good-quality chocolate for a richer taste. If you want picture-perfect slices, chill the pie for an hour before cutting, then bring to room temperature before serving. For a gluten-free version, use a gluten-free pie crust. The filling is naturally gluten-free.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 36
- Sodium: 180
- Fat: 28
- Saturated Fat: 11
- Carbohydrates: 48
- Fiber: 3
- Protein: 5
Keywords: Texas chocolate pecan pie, Southern dessert, chocolate pecan pie, easy pecan pie, holiday pie, Thanksgiving dessert, Christmas dessert, chocolate pie, pecan pie, best pecan pie, gooey pie, pie recipe
