Texas Chocolate Pecan Pie

Why You’ll Love This Recipe

This pie has everything: a crisp, golden crust, a chewy pecan filling, and a deep chocolate flavor that takes it over the top. It’s indulgent without being overwhelming and incredibly easy to prepare. Whether you’re baking for Thanksgiving, a potluck, or a Sunday dinner, this dessert never fails to impress. It also slices beautifully and can be made ahead, making it perfect for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store-bought)
• Semisweet or dark chocolate chips
• Pecans (halved or chopped)
• Eggs
• Light corn syrup
• Brown sugar
• Unsalted butter (melted)
• Vanilla extract
• Salt

Directions

1. Preheat your oven to 350°F (175°C).
2. Roll out your pie crust and fit it into a 9-inch pie pan. Crimp or trim the edges as desired.
3. Sprinkle chocolate chips evenly across the bottom of the crust.
4. Layer the pecans on top of the chocolate.
5. In a mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
6. Pour the mixture gently over the pecans and chocolate, allowing the filling to settle evenly.
7. Place the pie on a baking sheet and bake for 50–60 minutes, or until the center is just set and the top is golden brown.
8. Let the pie cool completely on a wire rack before slicing.

Servings and timing

This recipe makes 8 slices.
Prep time: 15 minutes
Cook time: 55–60 minutes
Total time: 1 hour 15 minutes

Variations

• Use bourbon instead of vanilla for a deeper flavor profile.
• Swap semisweet chocolate for dark or milk chocolate to suit your taste.
• Add a pinch of cinnamon or espresso powder to the filling for an extra layer of flavor.
• Use a gluten-free crust to make the pie suitable for gluten-sensitive guests.
• Top with whipped cream or a scoop of vanilla ice cream when serving.

Storage/Reheating

Store leftover pie covered in the refrigerator for up to 4 days.
To reheat, warm individual slices in the microwave for 15–20 seconds or place the whole pie in a 300°F oven for 10–15 minutes. The pie can also be served at room temperature or cold, depending on your preference.

FAQs

Can I use a store-bought crust?

Yes, a quality store-bought crust works perfectly and saves time. Just be sure it’s unbaked before filling.

Should I toast the pecans first?

Toasting the pecans is optional but adds a deeper nutty flavor and extra crunch.

Can I make it ahead of time?

Yes, this pie can be made a day or two ahead and stored in the fridge until ready to serve.

What kind of chocolate works best?

Semisweet chocolate chips or chopped bars are ideal, but dark or milk chocolate can also be used depending on your preference.

Can I freeze this pie?

Yes, wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

What’s the texture like?

It has a gooey, rich filling with a crunchy pecan top and melted chocolate throughout, all supported by a flaky crust.

Is corn syrup necessary?

Corn syrup helps give the pie its signature gooey texture. Substitutes like maple syrup or golden syrup can work, but may slightly alter the consistency.

Can I use chopped pecans instead of halves?

Yes, chopped pecans distribute more evenly in the filling and are easier to slice through.

How do I know when the pie is done?

The center should be set but still slightly wobbly when you gently shake the pan. It will continue to firm up as it cools.

Do I need to blind-bake the crust?

No, blind baking isn’t necessary for this pie as the long baking time ensures the crust cooks through.

Conclusion

Texas Chocolate Pecan Pie is the ultimate dessert for chocolate and nut lovers alike. With its rich filling, satisfying crunch, and melt-in-your-mouth chocolate layer, it’s a standout treat that never goes unnoticed. Whether you’re celebrating a special occasion or just craving something sweet, this pie is guaranteed to deliver big flavor in every slice.

Texas Chocolate Pecan Pie

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Texas Chocolate Pecan Pie is a decadent Southern dessert combining a gooey pecan filling with melted chocolate in a flaky crust. It’s rich, nutty, and perfect for holidays, potlucks, or any special occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 9-inch pie crust (homemade or store-bought, unbaked)
• 3/4 cup semisweet or dark chocolate chips
• 1 1/2 cups pecan halves or chopped pecans
• 3 large eggs
• 3/4 cup light corn syrup
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C).
2. Fit pie crust into a 9-inch pie dish. Trim or crimp edges as desired.
3. Sprinkle chocolate chips evenly over the bottom of the crust.
4. Layer pecans on top of the chocolate.
5. In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
6. Pour the mixture gently over the pecans and chocolate, letting it settle evenly.
7. Place the pie on a baking sheet and bake for 50–60 minutes, or until the center is set but slightly wobbly.
8. Remove from oven and cool completely on a wire rack before slicing and serving.

Notes

• Toasting pecans before using adds extra depth of flavor.
• Substitute bourbon for vanilla for a richer twist.
• Use dark or milk chocolate based on personal preference.
• No need to blind-bake the crust.
• Serve with whipped cream or vanilla ice cream for a complete dessert.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 32g
• Sodium: 160mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 80mg