This Texas Chocolate Pecan Pie is a Southern dessert at its finest — a rich, gooey, chocolate-infused twist on the classic pecan pie. Every bite delivers layers of buttery sweetness, crunchy roasted pecans, and melted chocolate that blend into a dessert so indulgent, you’ll want more than one slice.
Unlike the traditional version, this one adds a luscious chocolate base that transforms a holiday staple into a year-round favorite. The filling bakes into a glossy, caramelized texture that’s both fudgy and crisp, nestled in a flaky, buttery crust. Whether you’re making it for Thanksgiving, Christmas, or just a cozy weekend gathering, it’s guaranteed to impress every chocolate lover at the table.
Why You’ll Love This Texas Chocolate Pecan Pie
You’ll love this recipe because it’s decadent, simple to make, and incredibly satisfying. The combination of pecans and chocolate creates a perfect balance of nutty crunch and melt-in-your-mouth sweetness.
Additionally, this pie comes together quickly with ingredients you probably already have on hand. You don’t need any fancy equipment — just a whisk, a bowl, and a baking dish. The result is a bakery-quality dessert that tastes even better the next day.
And because it’s a crowd-pleaser, it’s ideal for both holidays and casual family dinners. One slice, paired with a scoop of vanilla ice cream or a drizzle of caramel, is pure comfort.
Why You Should Try This Recipe
If you love classic pecan pie but crave something richer and more chocolatey, this Texas Chocolate Pecan Pie is your perfect match. It brings together the best of both worlds — the gooey filling of a pecan pie and the fudgy texture of a brownie.
Furthermore, it’s incredibly versatile. You can make it ahead of time, serve it warm or chilled, and even freeze it for future indulgence. The chocolate not only deepens the flavor but also balances the sweetness, creating a pie that’s luxurious without being overwhelming.
Ingredients You’ll Need
For the Pie Base
- 1 pre-made pie crust (or homemade if preferred)
For the Filling
- 1 cup pecans, chopped (reserve a few whole pecans for garnish)
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 3 large eggs
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
How to Make Texas Chocolate Pecan Pie (Step-by-Step)
1. Prepare the Crust
Preheat your oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie dish, pressing gently along the sides. Trim any excess dough and crimp the edges for a classic look. Set the crust aside while preparing the filling.
2. Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and corn syrup until well combined. Then add the eggs, one at a time, whisking until the mixture is smooth and glossy. Stir in the vanilla extract and salt.
3. Add the Chocolate and Pecans
Next, fold in the chopped pecans and chocolate chips. Stir gently to distribute them evenly throughout the filling. The chocolate will melt slightly as it bakes, creating that signature gooey center.
4. Fill the Pie Crust
Pour the mixture into the prepared pie shell, spreading it evenly with a spatula. If desired, arrange a few whole pecans on top for an elegant finish.
5. Bake the Pie
Place the pie on the center rack of your oven and bake for 50–60 minutes, or until the filling is set but still slightly soft in the center. The top should be golden brown with a glossy finish.
6. Cool and Serve
Let the pie cool completely before slicing — this allows the filling to firm up and makes cutting easier. For a truly decadent experience, serve warm with a scoop of vanilla ice cream or a drizzle of melted chocolate.
10 Tips for the Best Texas Chocolate Pecan Pie
- Use room temperature eggs — they mix more smoothly with the butter and sugar.
- Toast the pecans lightly before adding them for extra depth of flavor.
- Don’t overmix the filling; stir gently to avoid air bubbles.
- Place a baking sheet under the pie to catch any overflow while baking.
- Check at 45 minutes — if the crust browns too quickly, cover the edges with foil.
- Let it cool completely before cutting to prevent a runny center.
- Use semi-sweet chocolate chips — they balance the sweetness perfectly.
- Add espresso powder (½ teaspoon) to enhance the chocolate flavor.
- Store in the fridge overnight for the best texture and flavor.
- Serve slightly warm for that melt-in-your-mouth experience.
10 Variations & Substitutions
- Dark Chocolate Version: Use dark chocolate chips for a richer flavor.
- Bourbon Twist: Add 1 tablespoon of bourbon for a Southern flair.
- Coconut Pecan Pie: Mix in ½ cup shredded coconut for texture.
- Salted Caramel Drizzle: Drizzle caramel sauce over the top before serving.
- Nut-Free Option: Substitute pecans with oats for crunch.
- Gluten-Free: Use a gluten-free pie crust.
- Mini Pies: Bake in muffin tins for individual servings.
- Pecan Halves Topping: Arrange whole pecans on top for presentation.
- Maple Syrup Substitute: Replace corn syrup with maple syrup for a natural sweetness.
- Chocolate Crust: Use a chocolate cookie crust instead of traditional pastry.
What to Serve With Texas Chocolate Pecan Pie (Step-by-Step)
- Serve with vanilla ice cream for a classic combination.
- Drizzle with chocolate or caramel sauce for extra indulgence.
- Top with whipped cream for a lighter contrast.
- Pair with coffee or espresso to balance the richness.
- Add fresh berries for a colorful, refreshing garnish.
Storage & Reheating Tips (Step-by-Step)
To Store
Once cooled, cover the pie tightly with plastic wrap or foil. Store in the refrigerator for up to 5 days.
To Freeze
Wrap individual slices in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.
To Reheat
Warm slices in the oven at 300°F (150°C) for 10 minutes, or microwave for 15–20 seconds to restore that gooey texture.
Recipe FAQs
1. Can I use a store-bought crust?
Yes, a pre-made crust works perfectly for this recipe.
2. Can I make it ahead of time?
Definitely. This pie tastes even better the next day once it’s chilled and set.
3. Can I use dark chocolate instead of semi-sweet?
Absolutely — it’ll make the flavor more intense and less sweet.
4. How do I know when it’s done baking?
The center should jiggle slightly but not look liquidy; it will firm up as it cools.
5. Can I make it nut-free?
Yes, substitute oats or leave out the pecans entirely for a chocolate-only version.
6. Can I use honey instead of corn syrup?
Yes, but the filling will be slightly softer and less glossy.
7. What type of pecans work best?
Chopped pecans are perfect for texture; whole ones make a beautiful top layer.
8. Can I add coffee to the filling?
A teaspoon of instant espresso powder enhances the chocolate beautifully.
9. How should I serve it?
Warm or room temperature, topped with ice cream, whipped cream, or berries.
10. Can I make mini versions?
Yes! Bake them in muffin tins for about 20 minutes for adorable single servings.