The first time I sunk my fork into a warm slice of Texas chocolate pecan pie, the world sort of stopped for a second. Imagine the scent: gooey chocolate mingling with toasted pecans and a hint of brown sugar caramel, all wrapped up in a flaky, buttery crust. It’s the kind of dessert that makes you want to close your eyes and just savor every bite. My love affair with this pie started at a little family reunion in Austin, and honestly, it’s been a staple on my holiday table ever since. There’s something about the way the chocolate melts into the pecans—pure Texas comfort!
Now, I’ve made this Texas chocolate pecan pie more times than I can count. I’ve even tweaked it, toyed with the ratio of chocolate to pecan, and tested it with both store-bought and homemade crusts (spoiler: both work, but homemade wins for me). This pie is my go-to whenever I want to impress a crowd or treat myself after a long week. Whether you need a show-stopping Thanksgiving finale or just a decadent treat on a quiet Sunday, this recipe never lets me down. It’s rich, comforting, and surprisingly simple to throw together.
What really sets this Texas chocolate pecan pie apart is that perfect balance of textures—the crunch of the pecans, the creamy chocolate filling, and the crisp crust. Plus, it’s one of those recipes that feels fancy but is actually super easy to whip up. It’s ideal for anyone craving a classic Southern dessert with a chocolatey twist. So, if you’re ready for a rich, decadent dessert that’ll win hearts and maybe even cause a little friendly pie rivalry at your next family gathering, stick with me. Let’s get baking!
Why You’ll Love This Texas Chocolate Pecan Pie Recipe
- Quick & Easy: This pie comes together in under 20 minutes of prep—seriously, the hardest part is waiting for it to cool down!
- Simple Ingredients: You probably have everything you need in your kitchen already. No fancy chocolate or hard-to-find nuts—just real, honest flavors.
- Perfect for Any Occasion: From Thanksgiving to summer barbecues, this Texas chocolate pecan pie is always a hit. It’s as welcome at a holiday table as it is at a casual potluck.
- Crowd-Pleaser: Kids love the chocolate, adults adore the pecans, and everyone wants seconds. I’ve seen people sneak an extra slice more times than I can count!
- Unbelievably Delicious: The gooey chocolate base and the nutty, caramelized pecans create a flavor combo that’s pure magic. It’s comfort food at its finest.
What makes my Texas chocolate pecan pie stand out? I blend semi-sweet chocolate chips right into the filling, so you get a fudge-like richness in every bite. Plus, toasting the pecans first really brings out their flavor. I’ve tested this trick after a few pies came out a bit bland—never again! The filling is just sweet enough, never cloying, which means you can actually taste the chocolate and nuts (not just sugar). And you know what? There’s no need for a mixer or any complicated steps. If you can stir, you can make this pie.
This is the kind of recipe that’s earned a permanent spot in my family’s recipe book. It’s the one we make when we want to celebrate—or just when we need a little chocolate therapy. And honestly, there’s something so satisfying about bringing a warm, homemade pie to the table that you know everyone’s going to love. If you’re looking for a dessert that’s easy, impressive, and downright delicious, this Texas chocolate pecan pie is the answer.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and a decadent, satisfying texture—no fuss, no weird additives. Most of these are pantry staples, and you can easily swap a few things to fit dietary needs or what’s on hand.
- For the Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought—both work great!)
- For the Filling:
- 1 cup (180g) semi-sweet chocolate chips (I love Ghirardelli for rich flavor)
- 1/2 cup (115g) unsalted butter, melted and slightly cooled (adds richness and helps set the filling)
- 3 large eggs, room temperature (helps the pie set up beautifully)
- 1 cup (200g) granulated sugar (for sweetness and structure)
- 1 cup (220g) light corn syrup (classic for that gooey texture—can sub maple syrup for a twist)
- 1/2 tsp kosher salt (balances the sweetness)
- 2 tsp pure vanilla extract (brings out all the flavors—use the real stuff if you can)
- 1 1/2 cups (165g) pecan halves, toasted (toasting deepens the flavor and keeps them crunchy)
- Optional Add-Ins & Toppings:
- 1/4 cup (40g) dark chocolate chips (for extra chocolate—why not?)
- 1–2 tbsp bourbon (adds a Southern twist—skip if you want kid-friendly)
- Flaky sea salt, for finishing (just a sprinkle for contrast)
- Whipped cream or vanilla ice cream, for serving (not required, but highly recommended!)
Ingredient Tips: Always use fresh pecans for the best crunch. If you’re in a pinch, store-bought pie crust is totally fine—I’ve used Pillsbury plenty of times. For a gluten-free option, grab a gluten-free pie shell (they’re easier to find these days). Maple syrup can replace corn syrup for a deeper flavor, but your pie will be a bit less firm (still tasty!). If you want to go dairy-free, sub in a vegan butter and check your chocolate chips—most major brands have dairy-free versions now.
Equipment Needed
- 9-inch pie plate (glass or metal both work—I use glass for a crispier crust)
- Medium mixing bowl (for stirring up the filling)
- Small saucepan or microwave-safe bowl (to melt the butter and, if toasting, the pecans)
- Whisk and spatula (a whisk for smooth filling, spatula for getting every last bit out of the bowl)
- Measuring cups and spoons (accuracy matters for baking—don’t eyeball it!)
- Baking sheet (helps catch any drips in the oven—trust me on this one!)
- Parchment paper or foil (if you want to cover the crust edges to prevent over-browning)
If you don’t have a pie plate, a cake pan with high sides works in a pinch. I’ve even baked this in a cast-iron skillet for a rustic look (yum!). For toasting pecans, a dry skillet or the oven both work—just keep a close eye so they don’t burn. Maintenance tip: if you use a glass pie plate, avoid sudden temperature changes to prevent cracking. On a budget? Dollar store pie pans and basic mixing bowls do the trick—no need for fancy gear.
How to Make Texas Chocolate Pecan Pie
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Preheat & Prep:
Preheat your oven to 350°F (175°C). Place your oven rack in the lower third for the crispiest crust. If using a homemade crust, roll it out and fit it into your 9-inch pie plate. Crimp the edges and set aside. (Tip: Chill the crust in the fridge while you prep the filling—helps prevent sogginess.) -
Toast the Pecans:
Spread 1 1/2 cups (165g) pecan halves on a baking sheet. Toast in the oven for 6–8 minutes, stirring once, until fragrant and slightly darker. Let cool. (Watch them closely—they go from perfect to burnt fast. I’ve learned the hard way!) -
Melt the Butter & Chocolate:
In a small saucepan (or microwave-safe bowl), combine 1/2 cup (115g) butter and 1 cup (180g) semi-sweet chocolate chips. Heat over low, stirring until melted and smooth. Let cool for a couple of minutes. (If adding bourbon, stir it in now.) -
Mix the Filling:
In a medium bowl, whisk together 3 large eggs, 1 cup (200g) sugar, 1 cup (220g) light corn syrup, 1/2 tsp kosher salt, and 2 tsp vanilla. Whisk in the melted chocolate-butter mixture until everything’s smooth and glossy. -
Assemble the Pie:
Scatter the toasted pecans evenly in the bottom of your prepared pie crust. Pour the chocolate filling over the pecans, making sure they’re evenly distributed. (Personal tip: Reserve a handful of pecan halves to decorate the top if you want a “Pinterest-worthy” look!) -
Bake:
Place the pie on a baking sheet (to catch drips). Bake at 350°F (175°C) for 45–55 minutes, or until the center is just set and slightly puffed. If the crust is browning too quickly, cover the edges loosely with foil. (My pies usually take 50 minutes, but ovens do vary.) -
Cool & Serve:
Let the pie cool on a wire rack for at least 2 hours—trust me, it needs time to set. The filling will firm up as it cools. Serve at room temperature or slightly warmed, with whipped cream or vanilla ice cream if you like.
Troubleshooting: If your filling is runny even after cooling, the pie probably needed a bit longer in the oven—next time, bake until the center barely jiggles. If the crust edges get too dark, tent with foil earlier. For perfectly clean slices, chill the pie for 1–2 hours before cutting.
Cooking Tips & Techniques
Through a lot of baking (and a few kitchen mishaps), I’ve picked up some tricks for a foolproof Texas chocolate pecan pie. Here’s what I’ve learned along the way:
- Don’t Overbake: The filling should still jiggle slightly in the center when you take it out—it’ll finish setting as it cools. Overbaking leads to a dry, cracked pie (happened to me the first time, and it wasn’t pretty!).
- Use Room-Temperature Eggs: Cold eggs can cause the filling to seize or bake unevenly. Set them out an hour before you start, or place them in warm water for 5 minutes.
- Toast the Pecans: This step is non-negotiable for max flavor. Skipping it makes the nuts taste flat, and you miss out on that wonderful toasty aroma.
- Protect the Crust: If you notice the crust browning too fast, cover the edges with foil or a pie shield. This keeps things golden, not burnt.
- Let It Cool Completely: The pie sets up as it cools. If you cut it too soon, the filling will ooze everywhere (tasty, but messy!).
- Chill for Clean Slices: For perfect Pinterest-worthy presentation, refrigerate the pie for a couple of hours before slicing, then let it sit at room temp for 20 minutes before serving.
- Serve with Salt: A sprinkle of flaky sea salt just before serving takes the flavor up a notch. I started doing this after a chef friend insisted—total game changer.
My biggest mistake was rushing the cooling time—tempting as it is to dig in! Also, don’t skimp on the good chocolate. The better the chocolate, the richer your pie. And multitasking is your friend: toast pecans while prepping the filling to save time.
Variations & Adaptations
Texas chocolate pecan pie is a classic, but it’s also super flexible. Here are some of my favorite twists—feel free to get creative!
- Gluten-Free: Use a gluten-free pie crust—either store-bought or homemade with almond flour. The filling itself is naturally gluten-free.
- Bourbon Chocolate Pecan Pie: Add 1–2 tablespoons of bourbon to the filling for a boozy, Southern kick. It’s adult-only, but wow, does it add depth!
- Dark Chocolate Lover’s: Swap half the semi-sweet chips for dark chocolate chips or chopped bittersweet chocolate. The result is richer and slightly less sweet (my husband’s favorite).
- Maple Pecan Pie: Replace corn syrup with pure maple syrup for a deeper, earthy sweetness. The filling will be a touch softer but still delicious.
- Nut-Free Option: Allergic to pecans? Try walnuts or even sunflower seeds for crunch without the allergens.
- Different Baking Methods: Bake in a cast-iron skillet for a rustic presentation, or use mini tart pans for individual pies. Adjust bake time as needed—about 25–30 minutes for minis.
My personal favorite? Swapping in maple syrup and adding a splash of bourbon. It’s like Texas meets Vermont in a pie tin—absolutely irresistible!
Serving & Storage Suggestions
This Texas chocolate pecan pie is best served at room temperature or slightly warmed. For a show-stopping finish, top each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Sometimes I drizzle a bit of caramel sauce on top—totally optional, but oh-so-good!
Pair the pie with strong coffee or a glass of cold milk for a classic Southern dessert vibe. On holidays, I love serving it alongside roasted turkey or ham—it holds its own as a rich, sweet finish to any feast.
Storage Tips: Cover leftover pie tightly with foil or plastic wrap and refrigerate for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge, then let sit at room temp before serving. To reheat, pop a slice in the microwave for about 15–20 seconds, or warm the whole pie in a 300°F (150°C) oven for 10–15 minutes.
The flavors deepen after a day, so don’t be afraid to make this pie ahead—it’s even better on day two!
Nutritional Information & Benefits
A typical slice of Texas chocolate pecan pie (1/8 of the pie) has about 500 calories, 30g fat, 55g carbs, and 5g protein—definitely an indulgence, but so worth it for special occasions! Pecans provide healthy fats, fiber, and minerals like magnesium, while dark chocolate offers antioxidants. There’s no flour in the filling, so it’s naturally gluten-free if you use a gluten-free crust.
Allergen Note: This pie contains eggs, dairy, and pecans. For dairy-free, substitute plant-based butter and chocolate. For nut-free, see the adaptation ideas above.
Personally, I see dessert as part of a balanced life—this pie is rich, so a little goes a long way. It’s all about savoring the experience and sharing something truly delicious with the people you love.
Conclusion
There’s just something special about Texas chocolate pecan pie. It’s rich, decadent, and always a crowd-pleaser. Whether you’re making it for a holiday, a potluck, or just because you need a little chocolate fix, this pie delivers every time. I love how easy it is to customize—make it boozy, extra chocolatey, or gluten-free, and it turns out delicious no matter what.
I honestly can’t count how many times this recipe has saved me when I needed a “wow” dessert fast. From its gooey filling to those crunchy pecans, it’s pure comfort in every bite. Please let me know if you try this Texas chocolate pecan pie—leave a comment, share your own twists, or tag me if you post a picture. I’d love to hear about your pie adventures!
Happy baking, and remember: there’s always room for pie!
Frequently Asked Questions
Can I make Texas chocolate pecan pie ahead of time?
Absolutely! This pie actually gets better as the flavors meld overnight. Just bake, cool, and refrigerate. Bring to room temp before serving for the best texture.
Do I have to toast the pecans?
Technically, no—but toasting brings out a deeper, nuttier flavor. It’s a small step that makes a big difference (and only takes a few minutes).
What if I don’t have corn syrup?
You can use pure maple syrup or golden syrup instead. The filling will be a bit softer, but still delicious and gooey.
Can I freeze this pie?
Yes! Cool the pie completely, wrap it well, and freeze for up to 2 months. Thaw in the fridge overnight, then let it sit at room temp before serving.
How do I know when the pie is done?
The center should be puffed but still slightly wobbly when you gently shake the pan. It’ll firm up as it cools. If the edges are set and the middle isn’t liquid, you’re good!
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Texas Chocolate Pecan Pie
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
This Texas chocolate pecan pie is a rich, decadent Southern dessert featuring gooey chocolate, toasted pecans, and a buttery, flaky crust. It’s easy to make and perfect for holidays, potlucks, or whenever you need a show-stopping treat.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (1 stick, 115g) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (220g) light corn syrup (or maple syrup for variation)
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (165g) pecan halves, toasted
- Optional: 1/4 cup (40g) dark chocolate chips
- Optional: 1–2 tablespoons bourbon
- Optional: Flaky sea salt, for finishing
- Optional: Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat your oven to 350°F (175°C). Place the oven rack in the lower third. If using homemade crust, roll it out and fit into a 9-inch pie plate. Crimp the edges and chill while preparing the filling.
- Spread pecan halves on a baking sheet and toast in the oven for 6–8 minutes, stirring once, until fragrant and slightly darker. Let cool.
- In a small saucepan or microwave-safe bowl, melt butter and semi-sweet chocolate chips together over low heat, stirring until smooth. Let cool for a couple of minutes. If using bourbon, stir it in now.
- In a medium bowl, whisk together eggs, sugar, corn syrup, salt, and vanilla. Whisk in the melted chocolate-butter mixture until smooth and glossy.
- Scatter toasted pecans evenly in the bottom of the prepared pie crust. Pour the chocolate filling over the pecans, distributing them evenly. Optionally, reserve a handful of pecans to decorate the top.
- Place the pie on a baking sheet. Bake at 350°F (175°C) for 45–55 minutes, or until the center is just set and slightly puffed. If the crust browns too quickly, cover the edges with foil.
- Cool the pie on a wire rack for at least 2 hours to allow the filling to set. Serve at room temperature or slightly warmed, with whipped cream or vanilla ice cream if desired.
Notes
For best flavor, always toast the pecans before adding to the pie. Let the pie cool completely before slicing for clean cuts. For a gluten-free version, use a gluten-free pie crust. The pie can be made ahead and actually tastes better the next day. Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 500
- Sugar: 35
- Sodium: 220
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
Keywords: Texas chocolate pecan pie, chocolate pecan pie, Southern dessert, holiday pie, Thanksgiving dessert, easy pecan pie, chocolate pie, classic pie, rich dessert, decadent pie
