Texas Chocolate Pecan Pie

This Texas chocolate pecan pie combines two legendary Southern traditions in one unforgettable dessert, creating a rich, fudgy chocolate layer perfectly paired with sweet nutty pecans all nestled in a buttery homemade crust. Ready in just 60 minutes from start to finish (35 minutes prep, 25 minutes baking), this recipe satisfies your search for an impressive yet approachable pecan pie with a decadent chocolate twist. Whether for holidays, potlucks, or a special night in, this chocolate pecan pie brings classic Texas flavor to your table with reliable results and crowd pleasing appeal.

I first prepared this chocolate pecan pie for a Thanksgiving when I was seeking something more exciting than the usual pecan pie recipe. The deep combination of fudgy chocolate and crisp toasted pecans immediately became a family favorite, and now it is requested at every celebration. I love how the crisp crust contrasts with the silky, not too sweet filling, making every bite truly memorable and distinctly Southern.

Gather Your Ingredients

• All purpose flour for pie crust: The base for a flaky, tender crust; unbleached works best, but you can substitute with a gluten free blend if needed for dietary reasons
• Salt: Balances the sweetness in both the crust and filling; do not omit as it is key to flavor depth
• Unsalted butter: Must be very cold and cut in cubes; this creates pockets of steam for the flakiest result, but you can use plant based butter for a dairy free version
• Granulated sugar: Just enough to round out the flavor of the crust, but can be replaced with coconut sugar for a natural sweetener swap
• Ice water: The secret to keeping the dough cool and easy to handle, ensuring a tender texture
• Light corn syrup: Provides the signature gooey pecan pie texture; use dark corn syrup or pure maple syrup for a deeper molasses note
• Brown sugar: Lends depth and a subtle molasses flavor the filling relies on, but coconut sugar may be used for less refined sweetness
• Unsweetened cocoa powder: Dutch process style gives a smoother, bolder chocolate flavor and allows control over sweetness; natural cocoa can work in a pinch
• Large eggs: Essential for setting the filling and adding lift; bring to room temperature for easier mixing
• Vanilla extract: Enhances aroma and elevates the chocolate and pecans; use pure extract for best results
• Pecan halves: Toast lightly for 5 to 7 minutes to maximize their flavor and crunch, but chopped pecans also work if halves are not available
• Semi sweet chocolate chips: High quality chips provide a rich, melty chocolate layer; dark chocolate chips offer an even more intense taste

How to Make Texas Chocolate Pecan Pie

Prepare the Pie Crust:

In a large mixing bowl, whisk together flour and salt. Add very cold, cubed butter and cut it into the flour using a pastry cutter or two forks until mixture forms pea sized crumbs. Gently stir in sugar. Drizzle in ice water a tablespoon at a time, mixing until dough just comes together, but do not overwork. This method prevents a tough crust and preserves flaky pockets of butter.

Chill the Dough:

Form the dough into a flat disk, wrap tightly in plastic, and refrigerate for a minimum of 30 minutes. The resting period ensures the gluten relaxes and butter firms back up, an essential step for tenderness and structure. Dough can rest overnight if prepping in advance.

Roll and Shape the Crust:

Let the chilled dough sit at room temperature for about 5 minutes to soften slightly. Roll out to a 12 inch circle, about 1/8 inch thick, on a lightly floured surface. Gently press into a 9 inch pie plate, trimming overhang to about 1/2 inch and crimping decoratively. Refrigerate shaped crust while preparing filling.

Create the Chocolate Filling:

Preheat your oven to 350°F. Use a medium saucepan to gently heat corn syrup and brown sugar over medium, stirring constantly until dissolved, about 3 to 4 minutes. Remove from heat, whisk in unsweetened cocoa until smooth, and cool mixture for 5 minutes so eggs will not scramble later. This yields a smooth, luscious texture in the pie.

Complete the Filling:

In a large bowl, beat eggs until frothy for lightness. Slowly whisk in the cooled chocolate mixture, then stir in vanilla. This step ensures the filling is glossy, cohesive, and lump free, setting up perfectly in the oven.

Assemble the Pie:

Scatter chocolate chips evenly across bottom of chilled pie crust for a decadent chocolate layer that melts while baking. Pour in half the chocolate filling, then add pecan halves evenly before pouring in the rest of the filling, making sure some pecans peek at the surface for visual appeal.

Bake to Perfection:

Bake pie on a baking sheet at 350°F for 25 to 30 minutes. Edges should be set but center slightly jiggles, similar to gelatin. The filling will firm up as it cools. If crust edges brown quickly, loosely cover with foil halfway through baking.

Cool and Serve:

Cool pie completely on a wire rack for 2 hours so the filling fully sets and becomes fudgy. For the cleanest slices, refrigerate for 1 hour and slice with a sharp knife dipped in hot water and wiped clean between cuts. Serving slightly warm with ice cream adds indulgence.

The secret to this Texas chocolate pecan pie’s distinctive flavor is the careful balance of bitter cocoa and sweet molten filling. When first testing variations, I found unsweetened cocoa delivers a depth you cannot achieve with chocolate bars, and toasting the pecans transforms every bite. Now, friends always ask for this pie at holidays—it’s a recipe that instantly creates new traditions.

Smart Swaps and Variations

Customize your Texas chocolate pecan pie easily with smart ingredient swaps and fun flavor twists. Substitute dark corn syrup or pure maple syrup for light corn syrup to develop a deeper, richer profile. For a gluten free dessert, use a reliable gluten free flour blend in the crust. Add 1/2 teaspoon cinnamon or a dash of espresso powder to highlight the chocolate notes, or swirl in caramel sauce for special occasions. Adults enjoy swapping a splash of bourbon into the crust or filling for extra sophistication without overwhelming the classic flavors.

How to Store and Reheat Texas Chocolate Pecan Pie

To keep your Texas chocolate pecan pie fresh, cover it loosely with foil or plastic wrap and store at room temperature for up to 2 days. For longer freshness, refrigerate in an airtight container for up to 5 days, which makes the filling slightly firmer and fudgier. For freezing, wrap individual slices or the whole pie tightly in plastic wrap followed by foil to preserve quality for up to 3 months. Thaw overnight in the fridge, then reheat in a 300°F oven for 10 to 15 minutes or microwave slices for 20 to 30 seconds before serving to restore the melt in your mouth texture.

What to Serve with Texas Chocolate Pecan Pie

This decadent pie pairs beautifully with freshly whipped cream flavored with vanilla or a scoop of premium vanilla ice cream, creating a hot and cold contrast that enhances the fudgy texture. Serve with coffee or espresso for a balanced finish, or with a small glass of bourbon or dessert wine for special occasions. For brunch, add fresh berries and mascarpone cheese on the side, making this Southern favorite both classic and versatile for any meal or gathering.

Nutritional Benefits

This Texas chocolate pecan pie, while indulgent, provides wholesome benefits such as healthy fats and fiber from the abundant toasted pecans, along with antioxidants from dark chocolate and cocoa powder. By using unsweetened cocoa, you’re reducing added sugar compared to traditional chocolate pies, and even a small slice can satisfy cravings. Each serving delivers about 430 calories, 15 grams of protein, and essential minerals, making it a more balanced treat when enjoyed mindfully.

Recipe Success Tips

For perfect results every time, remember the filling may look loose immediately after baking, but it finishes setting on the counter as it cools. Avoid a soggy bottom crust by optionally blind baking the crust for 10 minutes before adding the filling. Always use room temperature eggs for smoother mixing, and check the center of the pie with an instant read thermometer for a target temperature of 200°F. If the edges brown before the center is set, shield with foil so your crust stays golden and crisp.

This Texas chocolate pecan pie is my most requested dessert at gatherings, always vanishing from the table within minutes. Enjoy sharing this beloved Southern classic with your family and friends, making cherished memories and delighting every chocolate lover at your table.

Common Questions About This Recipe

→ What type of chocolate works best in this pie?

Unsweetened cocoa powder and semi-sweet chocolate chips create a rich, chocolatey depth without overwhelming sweetness.

→ Can I use dark corn syrup instead of light?

Yes, dark corn syrup can be used for a deeper flavor and darker color, but it will slightly alter the taste profile.

→ Should pecans be toasted before adding?

Lightly toasting pecans before mixing them in boosts their flavor and adds extra crunch to each slice.

→ How can I tell if the pie is done?

The filling should be set around the edges and slightly soft in the center, jiggling just a little when gently shaken.

→ Can I make the crust ahead of time?

Yes, prepare and chill the crust dough in advance, then roll out and bake when ready to assemble your pie.