Texas Chocolate Pecan Pie is a delightful twist on the classic pecan pie, combining rich, gooey chocolate with the sweet crunch of toasted pecans. This pie is perfectly sticky and full of deep flavors, making it a standout dessert that feels both cozy and a little fancy at the same time.
I love making this pie when I want to impress family or friends because it brings so much joy with every bite. The chocolate adds a lovely richness that balances the nutty pecans beautifully, and the filling sets up just right—not too stiff, but just enough to hold all that goodness together. It’s one of those desserts that makes the house smell amazing while baking, which is a huge bonus in my book!
My favorite way to serve Texas Chocolate Pecan Pie is with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm, sticky pie, making each spoonful an absolute treat. It’s the kind of pie that’s great for special holidays but honestly, I’m always happy to have a slice anytime it’s around.
Key Ingredients & Substitutions
Pecan Halves: Toasting pecans brings out their rich, nutty flavor. If pecans are hard to find, walnuts can work too, but they have a milder taste. Make sure nuts are fresh for the best crunch.
Chocolate: Semi-sweet chocolate chips are perfect here but you can swap them for dark chocolate for a richer, less sweet pie. Milk chocolate will make it sweeter and less intense.
Light Corn Syrup: This helps create that classic sticky filling. If unavailable, you can use golden syrup or a mild honey, but the texture might change slightly.
Brown Sugar: Adds a deep caramel note. Light or dark brown sugar works, though dark gives a richer flavor. You can’t really substitute white sugar as the moisture is needed.
Butter & Vanilla: Butter brings richness; melted is easiest to mix. Pure vanilla extract really lifts the flavors here—don’t use imitation if you can avoid it!
How Do You Get the Filling Just Right Without Overbaking?
Texas Chocolate Pecan Pie filling should be gooey but set. Overbaking can make it dry and rubbery, while underbaking leaves it too runny. Here’s how to nail it:
- Preheat oven to 350°F, and place the pie in the middle rack for even heat.
- Bake for 50-60 minutes. Look for a filling that’s mostly set but still slightly wobbly in the center.
- Use a gentle poke test: the edges should be firm, but the middle should jiggle a bit—it will firm up as it cools.
- Cool pie completely on a wire rack before slicing. This resting time is key to the texture.
Patience is important here. Avoid overbaking by starting to check the pie at 50 minutes and keep an eye on the color of the crust, which should be golden but not dark.
Equipment You’ll Need
- 9-inch pie dish – I recommend a metal one because it heats evenly and gives a nice, golden crust.
- Dry skillet – used to toast pecans; a simple step that boosts flavor.
- Mixing bowls – for whisking the filling ingredients smoothly.
- Whisk – helps you combine the eggs, syrup, and sugar without lumps.
- Measuring cups and spoons – for accurate ingredient amounts.
- Baking sheet – to catch any drips from the pie as it bakes.
Flavor Variations & Add-Ins
- Chocolate options: Swap semi-sweet for dark or milk chocolate for different flavor intensities.
- Nut tweaks: Try pecans with walnuts or almonds for a different crunch and flavor.
- Extra flavor: Mix in a teaspoon of bourbon or espresso powder into the filling for a flavor boost.
- Texture twist: Add a handful of chocolate chunks or chips on top of the nuts before pouring the filling for extra melty chocolate bites.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
- 1 unbaked 9-inch pie crust
- 1 cup pecan halves, toasted
- 1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
How Much Time Will You Need?
This pie takes about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, allow the pie to cool completely for at least 2 hours so the filling can set properly. All in all, plan for around 3 hours from start to finish—including cooling time.
Step-by-Step Instructions:
1. Prepare and Toast Pecans:
Preheat your oven to 350°F (175°C). While the oven is warming up, toast the pecans in a dry skillet over medium heat. Stir them often for 5 to 7 minutes until they smell fragrant and look lightly toasted. Set the pecans aside to cool.
2. Assemble the Crust and Layers:
Place your unbaked pie crust in a 9-inch pie plate. Spread the toasted pecan halves evenly across the bottom of the crust. Sprinkle the semi-sweet chocolate chips evenly over the pecans, making sure they’re well distributed for tasty bites in every slice.
3. Mix the Filling:
In a large bowl, whisk the eggs until smooth. Add the light corn syrup, brown sugar, melted butter, vanilla extract, and salt. Stir or whisk everything together until the mixture is fully combined and smooth.
4. Bake the Pie:
Carefully pour the filling mixture over the pecans and chocolate in the pie crust. Let the filling flow around the nuts and chocolate chips. Place the pie on a baking sheet to catch any drips, then bake for 50 to 60 minutes. The pie is done when the filling is mostly set but still jiggles slightly in the center. The crust should be golden brown.
5. Cool and Serve:
Remove the pie from the oven and place it on a wire rack to cool completely. Cooling allows the filling to set properly—and patience pays off! Serve your Texas Chocolate Pecan Pie at room temperature or warm it slightly. Add a scoop of vanilla ice cream or whipped cream on top for an extra-special treat.
Can I Use Frozen Pecans for This Pie?
Yes, you can use frozen pecans, but make sure to thaw them completely and pat them dry before toasting. This helps avoid excess moisture, which can affect the pie’s texture.
Can I Make Texas Chocolate Pecan Pie Ahead of Time?
Absolutely! You can bake the pie a day in advance and store it covered at room temperature or in the fridge. Let it come to room temperature before serving for the best flavor and texture.
How Should I Store Leftover Pie?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To enjoy, bring slices to room temperature or warm them briefly in the microwave.
Can I Substitute the Corn Syrup?
If you don’t have light corn syrup, try using golden syrup or mild honey as a substitute. The texture might change slightly, but the pie will still be delicious!
