Texas Chocolate Pecan Pie is a super rich and nutty dessert that combines the crunch of toasted pecans with smooth, melted chocolate in a buttery pie crust. It’s a classic southern treat with a twist thanks to the chocolate, making it a perfect mix of gooey and crunchy textures that everyone loves.
I always look forward to making this pie during the holidays or special gatherings because it feels like such a warm, comforting dessert. The way the chocolate melts into the caramel-like filling beneath those pecans is just out of this world. I like to drizzle a bit of whipped cream on top to lighten it up and add a bit of creaminess to every bite.
Serving this pie a little warm is definitely my favorite; it makes the chocolate extra melty and the flavors even better. It’s one of those pies that everyone asks for leftovers of — I don’t blame them! Whether it’s for a cozy night in or a big family dinner, this Texas Chocolate Pecan Pie is a trusty way to bring smiles around the table.
Key Ingredients & Substitutions
- Pecan halves
- Fresh, toasted pecans give this pie its signature crunch and nutty flavor. If you can’t find pecans, walnuts are a fine substitute, but pecans really make this recipe shine.
- Chocolate
- I use semisweet or bittersweet chocolate for a balanced richness. Chocolate chips work well too. For a dairy-free version, try vegan chocolate chips or chopped dark chocolate without milk.
- Corn syrup
- Light corn syrup adds sweetness and keeps the filling smooth. If you prefer, honey or maple syrup can work but may change the texture slightly.
- Pie crust
- A good buttery crust is key. I love making my own, but store-bought pie crust saves time and still tastes great.
How Do You Get the Perfect Gooey But Set Filling?
Balancing gooey filling with a set texture can be tricky in pecan pie. Here’s what helps:
- Whisk the eggs well into the filling to help it firm up as it bakes.
- Bake at 350°F and check around 50 minutes: the center should jiggle slightly but not be liquid.
- Protect the crust edges with foil if they brown too fast—this prevents burning while the filling finishes baking.
- Cool the pie completely before slicing; this allows the filling to firm up nicely without losing its creamy texture.
Equipment You’ll Need
- 9-inch pie dish – the perfect size and shape for baking your pecan pie evenly.
- Mixing bowl – a large one to whisk the filling ingredients smoothly without spilling.
- Whisk – helps blend eggs and sugars into a silky filling.
- Measuring cups and spoons – for accurate ingredients, especially sugar and corn syrup.
- Oven mitts – essential for safely handling the hot pie and pie dish.
- Wire rack – for cooling the pie after baking, so the filling sets properly.
Flavor Variations & Add-Ins
- Swap pecans for walnuts if you want a slightly milder nut flavor or have allergies.
- Add a teaspoon of cinnamon or espresso powder to the filling for a warm, deeper taste twist.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier pie.
- Sprinkle a pinch of sea salt on top before baking to enhance the chocolate and balance the sweetness.
How to Make Texas Chocolate Pecan Pie
Ingredients You’ll Need:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, toasted
- 4 ounces semisweet or bittersweet chocolate, chopped or chocolate chips
- Optional: whipped cream or chocolate sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 50 to 60 minutes to bake. Then, add at least one hour for the pie to cool completely before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges to create a nice border.
2. Mix the Filling:
In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and fully combined. Stir in the chopped chocolate until evenly mixed.
3. Assemble the Pie:
Spread the toasted pecan halves evenly over the bottom of the pie crust. Carefully pour the chocolate filling over the pecans, making sure to cover all the nuts and fill any gaps.
4. Bake the Pie:
Bake in the preheated oven for 50 to 60 minutes. The filling should be mostly set but still jiggle slightly in the center when you gently shake the pan. If the crust edges start to brown too quickly, cover them with foil to prevent burning.
5. Cool and Serve:
Remove the pie from the oven and place it on a wire rack to cool completely. This helps the filling set properly for clean slices. Serve plain or topped with whipped cream or a drizzle of warm chocolate sauce for extra indulgence.
Can I Use Frozen Pecans for This Pie?
Yes, you can use frozen pecans, but it’s best to thaw them completely and toast them lightly in a dry pan or oven before using. This helps bring out their flavor and prevents extra moisture from affecting the pie filling.
Can I Make Texas Chocolate Pecan Pie Ahead of Time?
Absolutely! You can prepare and bake the pie a day in advance. Store it covered at room temperature or in the fridge. Just bring it to room temperature before serving for the best texture and flavor.
How Should I Store Leftovers?
Keep leftover pie in an airtight container in the refrigerator for up to 4 days. For best results, warm slices gently in the microwave or oven before serving to enjoy that gooey chocolate goodness again.
Can I Substitute Corn Syrup?
If you prefer not to use corn syrup, you can substitute with honey or maple syrup, but note that the texture may be slightly different. The pie might be a bit denser or less glossy, but it will still taste delicious!