Texas Chocolate Pecan Pie is a delicious twist on the classic Southern favorite, combining rich chocolate and crunchy pecans in a gooey, sweet filling. The mix of deep chocolate flavor and toasted pecans creates a perfect balance of textures and flavors that’s both comforting and a little indulgent in the best way.
I love this pie because it feels like a special treat that’s still really simple to make. The pecans give it a lovely crunch, and the chocolate adds a smooth, slightly melty surprise with every bite. I find it’s always a big hit at family gatherings and holiday dinners, especially when served warm with a scoop of vanilla ice cream on top.
One of my favorite ways to enjoy Texas Chocolate Pecan Pie is fresh out of the oven when the chocolate is still a bit gooey and the crust is crisp. It’s the kind of dessert that brings everyone to the table, slowly savoring each slice and sharing stories. If you have a sweet tooth and love pecans, this pie is definitely worth keeping in your recipe collection.
Key Ingredients & Substitutions
Pecans: Pecans give this pie its signature crunch and nutty flavor. I like to use a mix of whole halves on top for looks and chopped pecans below for that nice, even nutty texture. If you don’t have pecans, walnuts are a good substitute.
Chocolate: Semisweet chocolate chips or chopped chocolate add a rich, gooey layer inside the pie. You can swap in dark chocolate if you want a deeper flavor or milk chocolate for a sweeter, creamier touch.
Corn Syrup: This keeps the filling gooey and binds everything together. If you want to avoid corn syrup, try using golden syrup or honey, but expect slight changes in texture and flavor.
Pie Crust: Use a sturdy, flaky crust that can hold the moist filling. Store-bought crusts work fine, but homemade crust adds extra flavor and flakiness if you have time to make it.
How Do I Get the Perfect Gooey But Set Filling?
The filling can be tricky since you want it cooked through but still soft and slightly gooey in the center. Here’s what helps me:
- Mix eggs, corn syrup, and sugar thoroughly for a smooth filling.
- Don’t overbake—start checking around 50 mins. The center should jiggle slightly when you gently shake the pan.
- Let the pie cool completely before slicing. This finishes the cooking and helps the filling set perfectly.
- If the edges brown too fast, cover with foil halfway through baking to avoid burning.
Equipment You’ll Need
- 9-inch pie dish – I prefer a ceramic or glass dish because it heats evenly and makes serving easier.
- Mixing bowls – for whisking the filling ingredients together smoothly.
- Whisk or hand mixer – helps combine the eggs, syrup, and sugar without lumps.
- Measuring cups and spoons – ensures accurate ingredient amounts for perfect texture and taste.
- Oven – for baking the pie to golden perfection.
- Cooling rack – to let the pie cool totally so it sets up beautifully before slicing.
Flavor Variations & Add-Ins
- Use dark chocolate instead of semisweet for a richer, more intense chocolate flavor.
- Add a splash of bourbon or cinnamon to the filling for extra warm-spice notes.
- Mix in dried fruits like cranberries or cherries with the pecans for a fruity twist.
- Top with whipped cream or a drizzle of caramel for added sweetness and presentation flair.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For The Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup pecan halves, plus extra for garnish
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips or chopped chocolate
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This pie takes about 15 minutes to prepare and about 50 to 60 minutes to bake. Then, allow it to cool fully on a rack for at least an hour so the filling can set perfectly before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pie Crust:
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set it aside while you prepare the filling.
2. Layer the Pecans and Chocolate:
First, spread the pecan halves evenly over the bottom of the prepared pie crust. Then, sprinkle the chopped pecans over the pecan halves. Finish by spreading the chocolate chips or chopped chocolate evenly on top of the pecans.
3. Make the Filling:
In a medium bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla extract, and salt. Mix until everything is smooth and well combined.
4. Assemble and Bake the Pie:
Carefully pour the filling mixture over the pecans and chocolate in the pie crust. Try to pour evenly so the nuts stay spread out. Place the pie on the middle rack of your preheated oven and bake for 50 to 60 minutes. The filling should look set around the edges but still slightly jiggle in the center when gently shaken.
5. Cool and Serve:
Once baked, remove the pie from the oven and place it on a wire rack to cool completely. The filling will firm up as it cools. Just before serving, sprinkle the top with a little flaky sea salt, if you like, to add a nice flavor pop. Slice and enjoy on its own or with whipped cream or vanilla ice cream.
Can I Use a Store-Bought Pie Crust?
Yes! A store-bought crust works perfectly and saves time. Just make sure to thaw it if frozen before using.
Can I Substitute Corn Syrup?
Absolutely. Try golden syrup or honey as alternatives, but keep in mind the texture and sweetness might change slightly.
How Should I Store Leftover Pie?
Store leftover pie covered in the fridge for up to 3 days. Bring to room temperature or warm slightly before serving to enjoy the gooey filling.
Can I Prepare the Pie Ahead of Time?
You can assemble the pie a few hours ahead and refrigerate it, then bake right before serving. This helps save time when entertaining!