Texas Chocolate Pecan Pie: Rich, Gooey Dessert That Wows Every Crowd

The sweet smell of toasted pecans, rich melted chocolate, and buttery crust is enough to make any gathering feel special. This Texas Chocolate Pecan Pie takes the classic Southern pecan pie and gives it a decadent twist with a generous layer of chocolate. It’s the kind of dessert that makes people go quiet on the first bite… then immediately ask for the recipe.

Whether you’re planning a holiday dinner, a Sunday family meal, or a potluck with friends, this pie is designed to impress without stressing you out in the kitchen. Simple ingredients, easy steps, and big, bold flavor that’s the Texas way.

Recipe Snapshot

Recipe name: Texas Chocolate Pecan Pie
Servings: 8 slices
Prep time: 20 minutes
Cook time: 50–60 minutes
Total time: about 1 hour 15 minutes (including cooling)

Why Make This Texas Chocolate Pecan Pie

Rich and indulgent: Classic pecan pie is sweet and nutty adding chocolate makes it deeper, more complex, and extra special.
Crowd-pleaser: Perfect for Thanksgiving, Christmas, Easter, birthdays, or any gathering where you want to wow your guests.
Simple ingredients: Most items are pantry staples eggs, sugar, butter, chocolate, and pecans.
Make-ahead friendly: You can bake it a day in advance and keep it chilled, then bring it to room temperature before serving.
Texture perfection: Gooey chocolate filling, crunchy pecans, and a tender, flaky crust in every bite.

How to Make Texas Chocolate Pecan Pie

Ingredients

For the crust (you can also use a store-bought 9-inch pie crust):

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup (1 stick / 113 g) cold unsalted butter, cubed
3–4 tablespoons ice water

For the chocolate pecan filling:

1 cup semi-sweet chocolate chips (or chopped semi-sweet chocolate)
1 cup pecan halves (plus extra for decorating the top, if you like)
3 large eggs, at room temperature
1 cup light corn syrup (or use ½ cup maple syrup + ½ cup corn syrup for extra flavor)
¾ cup packed light brown sugar
4 tablespoons (½ stick / 57 g) melted unsalted butter, slightly cooled
2 teaspoons pure vanilla extract
¼ teaspoon salt
Optional: 1–2 tablespoons bourbon for a deeper Southern flavor

Directions

1. Prepare the pie crust

In a bowl, whisk together the flour, salt, and sugar.
Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
Sprinkle in the ice water, 1 tablespoon at a time, gently mixing with a fork until the dough just comes together when pressed.
Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll the dough into a circle about 12 inches wide.
Transfer it to a 9-inch pie dish, gently press it in, and trim or crimp the edges.
Place the pie crust in the fridge while you prepare the filling.

(If using a store-bought crust, simply place it in the pie dish and chill while making the filling.)

2. Layer the chocolate and pecans

Preheat your oven to 350°F (175°C).
Sprinkle the chocolate chips evenly over the bottom of the chilled pie crust.
Add the pecan halves on top of the chocolate, spreading them out evenly. You can reserve some for arranging decoratively on top later if you like.

3. Make the filling

In a large mixing bowl, whisk the eggs until smooth.
Add the corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon (if using). Whisk until fully combined and smooth.
Carefully pour this mixture over the pecans and chocolate in the pie crust. The pecans will float to the top this is perfect.

4. Bake the pie

Place the pie on a baking sheet to catch any drips and make it easier to handle.
Bake at 350°F (175°C) for 50–60 minutes, or until:
- The edges are set,
- The center is slightly puffed and just a bit jiggly (not liquid),
- The top looks glossy and the pecans are toasted.
If the crust or pecans start browning too quickly, cover loosely with foil during the last 15–20 minutes.
Once baked, remove the pie from the oven and let it cool completely on a wire rack—at least 2–3 hours. This helps the filling set properly so you get clean slices.

How to Serve Texas Chocolate Pecan Pie

Serve at room temperature for the best flavor and texture.
Slice into 8 wedges using a sharp knife (wipe the blade between cuts for cleaner slices).
Delicious on its own, but even better with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A drizzle of warm chocolate or caramel sauce

This pie is rich, so smaller slices go a long way perfect for sharing at big gatherings.

How to Store Texas Chocolate Pecan Pie

At room temperature:
- Once completely cooled, the pie can be kept covered at room temperature for up to 1 day.
In the fridge:
- Cover tightly with plastic wrap or store in an airtight container.
- Keeps well for 3–4 days.
In the freezer:
- Wrap individual slices or the whole pie tightly in plastic wrap, then in foil.
- Freeze for up to 2 months.
- To serve, thaw overnight in the refrigerator and bring to room temperature before serving.

Tips for the Best Texas Chocolate Pecan Pie

Room temperature eggs: They blend better and help the filling bake evenly.
Don’t overbake: A little jiggle in the center is good—it will set as it cools. Overbaking can make the filling dry or curdled.
Use good chocolate: Semi-sweet or dark chocolate with 50–60% cocoa gives the best flavor balance.
Toast the pecans (optional): Lightly toasting the pecans for 5–7 minutes at 325°F (165°C) before adding them boosts their flavor.
Protect the crust: Use a pie shield or foil on the crust edges if they brown too fast.

Variations

Dark Chocolate Texas Pecan Pie:
Use dark chocolate (70%) instead of semi-sweet for a deeper, more intense flavor.
Salted Chocolate Pecan Pie:
Sprinkle a little flaky sea salt over the pie right after it comes out of the oven.
Bourbon Chocolate Pecan Pie:
Add 2 tablespoons of bourbon to the filling for a classic Southern twist.
No-corn-syrup option:
Use a mix of maple syrup and honey instead of corn syrup. The texture will be slightly different, but still delicious.

FAQs

1. Can I use a store-bought pie crust?
Yes, absolutely. A high-quality store-bought 9-inch pie crust works great and saves time. Just keep it chilled until you’re ready to fill it.

2. How do I know when the pie is done?
The edges should be set and the center slightly jiggly but not runny. If you gently shake the pie and the middle moves like soft jelly (not liquid), it’s ready. It will firm up as it cools.

3. Can I make this pie a day ahead?
Yes. In fact, it’s a great make-ahead dessert. Bake it the day before, cool completely, cover, and refrigerate. Bring it to room temperature before serving.

4. What kind of chocolate is best?
Semi-sweet chocolate chips or chopped chocolate bars around 50–60% cocoa work well. If you prefer a less sweet pie, use darker chocolate.