Introduction:

There’s pecan pie, and then there’s Texas Chocolate Pecan Pie — a bigger, bolder, more indulgent version of the Southern favorite. Imagine all the gooey, buttery richness of a traditional pecan pie, now intensified with semi-sweet chocolate, toasted pecans, and that caramelized filling that keeps you going back for “just one more bite.”

A holiday staple across the South, this pie brings warmth and nostalgia, but with the added depth of chocolate. Whether you’re serving it on Thanksgiving, Christmas, or during a casual Sunday supper, this pie always impresses. It’s the kind of dessert that tastes like home, with just enough chocolate to make it irresistible.

📝 Ingredients:

For the Pie Crust (or use store-bought):

1¼ cups all-purpose flour
½ tsp salt

1 tbsp sugar
½ cup (1 stick) cold unsalted butter, cubed
3–4 tbsp ice water

For the Filling:

1 cup light corn syrup
¾ cup packed brown sugar
¼ cup granulated sugar

4 tbsp unsalted butter, melted
3 large eggs
2 tsp vanilla extract

½ tsp salt
1½ cups chopped pecans (lightly toasted)
¾ cup semi-sweet chocolate chips or chopped baking chocolate

👩‍🍳 Preparation:

Step 1: Prepare the Crust

In a mixing bowl, combine flour, salt, and sugar. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, just until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.

Shortcut: Use a high-quality store-bought 9-inch pie shell if you’re short on time.

Step 2: Roll and Fit

Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface into a 12-inch round. Place into a 9-inch pie plate and trim excess dough, crimping edges if desired.

Step 3: Toast the Pecans

Spread pecans on a baking sheet and toast in the preheated oven for 7–8 minutes until fragrant. This enhances their nuttiness and crunch.

Step 4: Make the Filling

In a large bowl, whisk together corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth.

Step 5: Add the Good Stuff

Stir in the chocolate chips and toasted pecans. Mix gently until well combined.

Step 6: Fill and Bake

Pour the filling into the prepared pie shell. Use a spoon to ensure even distribution of nuts and chocolate.

Bake for 55–65 minutes, or until the center is set but still slightly jiggles. If the crust begins to brown too quickly, cover the edges with foil.

Step 7: Cool and Set

Remove from oven and cool completely on a wire rack. Let it sit at least 2 hours before slicing for the cleanest cuts.

🔄 Variation:

Bourbon Chocolate Pecan Pie: Add 1–2 tablespoons of bourbon to the filling for a boozy twist.
Dark Chocolate Version: Use dark chocolate chunks instead of semi-sweet for a deeper cocoa flavor.
Nut-Free Alternative: Swap pecans for walnuts or almonds if desired.

Mini Pies: Use muffin tins and pre-made dough circles to make personal-sized versions.

🍳 Cooking Note:

Don’t skip the step of toasting the pecans—it really does enhance the flavor and prevents them from becoming soggy inside the filling. Also, make sure your chocolate is well distributed throughout the filling to avoid pooling.

🍽️ Serving Suggestions:

Serve with a scoop of vanilla bean ice cream or whipped cream.
Drizzle with a little caramel or chocolate sauce for extra indulgence.
Serve warm or chilled—either way, it’s delicious.

Pair with black coffee or a small glass of bourbon for a Southern finish.

💡 Tips:

For a crisp bottom crust, blind bake the pie shell for 8–10 minutes before filling.
Chill the pie in the fridge for cleaner slices, then warm individual pieces if desired.

Use good-quality chocolate — it makes all the difference.
Don’t overbake! Slight jiggle in the center is okay—it firms as it cools.

⏱️ Prep Time:

25 minutes (plus chilling time for homemade crust)

⏲️ Cooking Time:

55–65 minutes

⌛ Total Time:

1 hour 30 minutes (including crust prep)

🧪 Nutritional Information (Approx. per slice – serves 8):

Calories: 530
Protein: 5g
Sodium: 220mg

❓ FAQs

Q: Can I make Texas Chocolate Pecan Pie ahead of time?
A: Absolutely! This pie keeps well in the fridge for 3–4 days and tastes even better the next day.

Q: Can I freeze this pie?
A: Yes! Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Q: How do I tell when it’s done baking?
A: The center should puff up slightly and jiggle just a bit when gently shaken. It will firm as it cools.

Q: Can I use maple syrup instead of corn syrup?
A: You can, though the texture and flavor will differ slightly. The result will be less gooey and more caramel-like.

📝 Conclusion:

Texas Chocolate Pecan Pie is the ultimate Southern comfort dessert — gooey, nutty, chocolaty, and sweet with just the right amount of crunch. Whether you’re serving it up on a holiday or simply treating yourself to a midweek indulgence, it delivers every time.

Its rich filling and crisp crust make for a show-stopping dessert that’s sure to win over any crowd. One slice and you’ll understand why this Southern favorite holds a special place on every dessert table in Texas and beyond.