Texas Chocolate Pecan Pie is a rich and delicious twist on the classic pecan pie, loaded with gooey chocolate and crunchy pecans. The filling is sweet and buttery with a wonderful melty chocolate texture, all nestled in a flaky pie crust that holds it all together perfectly.
I love how the chocolate adds an extra layer of flavor that makes this pie feel extra special. Every bite has that satisfying crunch from toasted pecans, which gives a nice contrast to the smooth, sweet filling. I usually make this pie when I want something comforting and a little bit different from the usual pecan pie my family loves.
My favorite way to enjoy Texas Chocolate Pecan Pie is warm with a scoop of vanilla ice cream on top—it’s like a little celebration in every slice. This pie always brings smiles and requests for seconds whenever I bring it to holiday dinners or family get-togethers, and I have a feeling it’ll become one of your go-to sweet treats too.
Key Ingredients & Substitutions
Pie crust: A good flaky crust is key. Store-bought works fine, but homemade adds extra flavor. You can also use a gluten-free crust if needed.
Corn syrup: This helps create that glossy, chewy filling. If you want a natural option, try light maple syrup or honey, but the texture may change slightly.
Chocolate chips: Semisweet or bittersweet chocolate gives richness without too much sweetness. For a milk chocolate twist, swap some or all of the chips.
Pecans: Toasted pecans bring crunch and a nutty flavor. If pecans aren’t your favorite, walnuts are a good substitute, but keep the toasting step.
How Do You Get That Perfect Gooey but Set Filling?
The filling needs to balance gooey texture with being cooked through. Here’s how to do it:
- Whisk ingredients thoroughly for a smooth mix.
- Scatter pecans on the crust first, this stops them from sinking.
- Watch baking time; 50 to 60 minutes usually works well.
- The filling is done when the edges are firm but the center still jiggles slightly.
- Cool completely before slicing so the filling sets nicely.
With patience and careful timing, you’ll get a filling that’s rich and melt-in-your-mouth without being runny.
Equipment You’ll Need
- 9-inch pie dish – I like a standard pie pan for even baking and a classic look.
- Mixing bowls – for whisking the filling ingredients smoothly.
- Whisk or electric mixer – makes blending the eggs, sugar, and syrup easy and quick.
- Measuring cups and spoons – for accuracy, especially with the syrup and spices.
- Cookie sheet or baking sheet – to catch drips and make handling easier.
- Cooling rack – so the pie cools evenly and the filling sets firm.
Flavor Variations & Add-Ins
- Try dark chocolate or white chocolate for different flavor tones in the filling.
- Adding a splash of bourbon or coffee enhances the chocolate richness and deepens flavor.
- Swirl in caramel or peanut butter before baking for added sweetness and texture.
- Top with whipped cream or a dusting of cocoa powder for an elegant finishing touch.
How to Make Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For The Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 1 cup granulated sugar
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup semisweet or bittersweet chocolate chips (or chopped chocolate)
- 1 ½ cups pecan halves, divided
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 50 to 60 minutes to bake, and additional time to cool. Plan for at least 2 hours total so the pie has plenty of time to cool and set before serving.
Step-by-Step Instructions:
1. Prepare The Oven and Pie Crust:
Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie pan. Press it gently into the edges and crimp the edges neatly so it looks nice after baking.
2. Mix The Filling:
In a large bowl, whisk together the corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until everything is smooth and well combined. Then stir in the chocolate chips until evenly mixed through the filling.
3. Layer Pecans and Add Filling:
Sprinkle about 1 cup of pecan halves evenly across the bottom of the pie crust. Pour the chocolate filling over the pecans, spreading it gently to cover them evenly.
4. Top and Bake:
Arrange the remaining ½ cup of pecan halves on top of the filling in a pretty pattern. Place the pie on a baking sheet to catch any drips, then bake it in the preheated oven for 50 to 60 minutes. The edges of the pie should be set and firm, while the center might still wiggle a bit.
5. Cool and Serve:
Take the pie out of the oven and let it cool completely on a wire rack. This helps the filling thicken up to the perfect gooey consistency. When ready, optionally dust the top lightly with powdered sugar for a pretty finish. Slice and serve at room temperature or slightly warmed, with vanilla ice cream or whipped cream if you like.
Can I Use Frozen Pie Crust for This Recipe?
Yes, frozen pie crust works great! Just thaw it according to the package instructions before filling and baking, usually overnight in the fridge or for about 30 minutes at room temperature.
How Should I Store Leftover Texas Chocolate Pecan Pie?
Store leftovers covered in the fridge for up to 3-4 days. Bring slices to room temperature or warm gently before serving for the best gooey texture.
Can I Substitute Maple Syrup for Corn Syrup?
You can substitute light maple syrup or honey for corn syrup, but keep in mind the texture and sweetness might change slightly. The filling may be a bit less glossy and less chewy.
How Do I Know When The Pie Is Done Baking?
The pie is done when the edges are set and firm but the center still jiggles slightly when you gently shake the pie pan. It will firm up as it cools.