Texas Chocolate Pecan Pie is the kind of dessert that greets you with a warm, nutty hug — rich chocolate, buttery pecans, and that sticky-sweet filling that makes every holiday or cozy weekend feel a little more special. If you love classic pecan pie but want a chocolate-forward twist that still honors the South, this is the pie to try. It’s seasonal comfort at its best: perfect for fall gatherings, winter holidays, or anytime you want to celebrate cool-weather baking. If you’re already a fan of pecan-forward treats, you might also enjoy a playful spin like these pecan pie cookies to keep on hand for snacking.
Ingredients & Equipment
Ingredients
- 1 pie crust
- 1 cup pecans, chopped
- 1 cup semisweet chocolate chips
- 3 eggs
- 1 cup corn syrup
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Notes
- Use a store-bought pie crust for simplicity or your favorite homemade recipe for extra flavor. If you prefer a deeper chocolate profile, swap half the semisweet chips for bittersweet.
- Chopping the pecans by hand gives a mix of texture (bigger pieces for crunch, small for chew). Toasting them first will intensify their flavor — see tips below.
Equipment
- 9-inch pie dish (glass or metal)
- Mixing bowl
- Whisk and rubber spatula
- Measuring cups and spoons
- Oven (set to 350°F / 175°C)
- Baking sheet (to catch any drips and make moving the pie easier)
- Cooling rack
Helpful tools - Pastry brush (for optional egg wash)
- Instant-read thermometer (to check doneness if you prefer precision)
- Blender or food processor (optional if you want a nut-enriched crust)
- Pie shield or aluminum foil (to protect edges from over-browning)
Step-by-Step Instructions (with tips)
Follow these steps for a reliably delicious Texas Chocolate Pecan Pie. The base directions are simple, and I’m adding tips and variations so you can make it your own.
- Preheat the oven to 350°F (175°C).
- Tip: Place a baking sheet on the lower rack to catch any drips from the pie. If your oven runs hot, consider lowering the temperature by 10–15°F and extending the bake time slightly.
- In a mixing bowl, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla until well combined.
- Tip: Whisk vigorously until the mixture is uniform and slightly frothy. If you want a silkier texture, briefly blend the mixture in a blender for a few seconds (don’t over-blend — you don’t want to add too much air).
- Variation: For a richer, deeper flavor, replace half the sugar with dark brown sugar or add 1–2 teaspoons of espresso powder to amplify the chocolate.
- Stir in the chopped pecans and chocolate chips.
- Tip: For the best flavor, toast pecans in a dry skillet over medium heat for 4–6 minutes until fragrant and lightly browned, then cool before chopping. (Some recipes call for “boiling” nuts in a sugar-water syrup before adding to pies — that’s more of a candying step. For most pecan pies, toasting is ideal.)
- Variation: Fold in a tablespoon of bourbon or a pinch of flaky sea salt to lift the profile.
- Pour the mixture into the pie crust and spread evenly.
- Tip: If you like a crisper bottom crust, blind-bake the crust for 8–10 minutes at 375°F before filling. Alternatively, brush the prebaked crust with a thin layer of beaten egg white, bake 2–3 minutes, then fill — this creates a moisture barrier.
- Bake for 60–70 minutes or until the filling is set and a toothpick inserted comes out clean.
- Tip: Start checking at 50–55 minutes. A properly baked pie should be set at the edges with a slight jiggle in the center — the residual heat will finish the cook as it cools. If the crust or nuts brown too quickly, tent the pie with foil or use a pie shield after about 30–40 minutes.
- Alternative test: An instant-read thermometer inserted into the center should read about 200–205°F when done.
- Allow to cool slightly before serving.
- Tip: Let the pie cool at least 2–3 hours for the filling to fully set; for the best slices, refrigerate for 3–4 hours or overnight. If you want warm slices, reheat briefly in a low oven (300°F) for 10–12 minutes.
Extra kitchen tips and variations
- Chocolate distribution: For a more even chocolate presence, melt 1/2 cup of the chips and swirl them into the egg mixture before folding in the remaining chips and pecans. This creates pockets of fudgy chocolate.
- Nut alternatives: Substitute walnuts for pecans if you prefer, though pecans give a characteristic Southern flavor.
- Crust ideas: A graham cracker crust complements the chocolate nicely; press 1 1/2 cups of graham crumbs with 6 tablespoons melted butter and pre-bake 8 minutes.
- Make it crunchy: For an extra crunch, mix in 1/2 cup of chopped candied pecans or sprinkle coarse sugar on top in the last 5 minutes of baking.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- At room temperature: Cover the pie loosely and keep at room temperature for up to 24 hours. Because this pie contains eggs and dairy, I recommend refrigeration for longer storage.
- In the refrigerator: Store covered for 3–4 days. Refrigerating helps the filling keep its structure and prevents spoilage.
- Serving after refrigeration: Bring slices to room temperature or warm gently before serving if you prefer them softer.
Freezing
- Whole pie: Wrap tightly in plastic wrap, then in aluminum foil, and freeze up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving or reheat at 325°F for 15–20 minutes.
- Slices: Flash-freeze slices on a baking sheet for an hour, then wrap individually in plastic and place in a freezer bag. This makes it easy to thaw single portions.
Make-ahead
- Prepare the filling a day ahead and keep it refrigerated in an airtight container. Give it a good whisk before pouring into the crust and baking.
- Fully bake the pie up to 2 days ahead and refrigerate; reheat gently in a 300°F oven for 10–15 minutes before serving to regain that just-baked warmth.
Portioning advice
- A 9-inch pie yields 8 generous slices or 10–12 modest servings. If serving as part of a larger dessert spread, cut thinner slices.
How to Use / Serve This Dish
Serving ideas
- Classic: A warm slice with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Fancy: Top with a dollop of lightly sweetened whipped cream and a sprinkle of flaky sea salt or chopped toasted pecans.
- Boozy twist: Serve with bourbon whipped cream or a small pour of Tawny Port or Pedro Ximénez sherry for dessert wine pairings.
- Coffee pairing: Strong coffee, espresso, or a latte pairs wonderfully with the chocolate and pecan flavors.
Creative variations
- Mini pies or tarts: Make individual tartlets using the same filling for impressive individual servings at parties.
- Bars: Pour the filling into a pre-baked shortbread or graham crust in a baking pan, bake, and cut into bars for portable treats.
- Ice cream mix-in: Chop leftover pie into chunks and swirl into softened vanilla ice cream for a boozy, nutty ice cream delight.
Serving temperature and plating
- Best warm or at room temperature. If you refrigerate the pie, allow 20–30 minutes out of the fridge before serving to soften slightly.
- For neat slices, use a long, thin knife wiped clean between cuts and a thin metal spatula to transfer slices.
For a cozy dinner that’s a twist on classic comfort soups, try balancing a rich dessert like this pie with a lighter main such as chicken pot pie soup or a protein-forward option like high-protein chicken pot pie soup for an easy, satisfying meal pairing.
FAQ
Q: Can I substitute corn syrup?
A: Yes. Corn syrup helps create that glossy, stable filling. Common substitutes include light maple syrup, golden syrup, or a homemade mix of 3/4 cup maple syrup + 1/4 cup granulated sugar + 1 tablespoon melted butter. Keep in mind that liquid substitutions can slightly change the texture; golden syrup is the closest match. If you use pure maple syrup, expect a more pronounced maple flavor and a slightly looser set.
Q: My pie was still jiggly in the middle after 70 minutes — is it ruined?
A: Not necessarily. The center of a pecan pie can remain slightly jiggly when you remove it from the oven; it will set as it cools. If it’s very liquidy (not just jiggle), return it to the oven for 5–10 minutes, tented with foil to prevent over-browning. Using an instant-read thermometer helps: a finished pecan pie registers about 200–205°F in the center.
Q: Can I make this gluten-free or dairy-free?
A: Gluten-free: Use a gluten-free pie crust or crust alternative (nut-based crust or gluten-free pastry). Dairy-free: Substitute the melted butter with a vegan butter or refined coconut oil. The texture may shift slightly, but the overall flavor will remain delicious.
Q: Can I use raw pecans, or should they be toasted?
A: You can use raw pecans, but toasting enhances their nuttiness and adds deeper flavor and crunch. Toasting is strongly recommended for the best flavor, but not strictly required.
Conclusion
Texas Chocolate Pecan Pie is a heartwarming, chocolatey twist on a Southern classic — a dessert that balances gooey filling, crunchy toasted pecans, and just enough chocolate to feel indulgent without overpowering the nut-forward profile. Whether you’re baking for holidays, a chilly weekend, or to impress friends, this pie rewards the time and care you put into it. For more variations and inspiration, check out this comforting take on a similar pie from Texas Chocolate Pecan Pie – The Soccer Mom Blog, a lovely home-cook perspective at TEXAS CHOCOLATE PECAN PIE – www.pamelamorganlifestyle.com, and a thoughtful chocolate-pecan exploration by a pro at Chocolate Pecan Pie – David Lebovitz. Try a slice, share it with someone you love, and let the comforting aroma fill your kitchen — then tell me how yours turned out.
Texas Chocolate Pecan Pie
Ingredients
For the pie
- 1 piece pie crust Store-bought or homemade
- 1 cup pecans, chopped Toast for enhanced flavor
- 1 cup semisweet chocolate chips Can substitute half with bittersweet for deeper flavor
- 3 pieces eggs
- 1 cup corn syrup Can be substituted with maple syrup
- 1 cup sugar Can replace half with brown sugar for richer flavor
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted Can substitute with vegan butter for dairy-free option
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla until well combined.
- Stir in the chopped pecans and chocolate chips.
- Pour the mixture into the pie crust and spread evenly.
Baking
- Bake for 60–70 minutes or until the filling is set and a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
