Texas Chocolate Pecan Pie a rich and gooey Southern-style pecan pie with a luscious chocolate twist, perfect for holidays and special occasions. This indulgent dessert combines the classic caramelized nuttiness of pecan pie with the deep, velvety flavor of melted chocolate, creating a treat that’s impossible to resist.
Why I Love This Recipe
I love how this recipe brings together two beloved flavors—chocolate and pecans—into a single, show-stopping dessert. The filling is sweet, buttery, and packed with texture, while the chocolate melts into the pie for an extra decadent touch. It’s easy to make, requires simple ingredients, and is always a crowd-pleaser at family gatherings, Thanksgiving, or any special event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 unbaked 9-inch pie crust
1 cup pecan halves
3/4 cup semi-sweet chocolate chips
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Preheat the oven to 350°F (175°C).
Spread the pecan halves and chocolate chips evenly in the unbaked pie crust.
In a mixing bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
Pour the mixture over the pecans and chocolate in the pie crust.
Bake for 50–55 minutes, or until the center is set but still slightly jiggles when shaken.
Let the pie cool completely before slicing to allow the filling to set properly.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: 480 kcal per serving
Variations
Dark Chocolate Twist: Swap semi-sweet chocolate chips for dark chocolate to enhance the richness.
Bourbon Kick: Add 1–2 tablespoons of bourbon for a deeper, slightly smoky flavor.
Nut Mix: Replace half of the pecans with walnuts or almonds for a varied texture.
Sea Salt Finish: Sprinkle a pinch of flaky sea salt over the baked pie for a sweet and salty contrast.
Coconut Addition: Mix in 1/4 cup shredded coconut for an extra layer of flavor.
Storage/Reheating
Storage: Keep the pie covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Reheating: Warm slices in the microwave for 10–15 seconds or place the whole pie in a 300°F oven for 10 minutes to refresh the texture.
Freezing: Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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FAQs
How do I know when my pecan pie is done?
I check by gently shaking the pie—if the center jiggles slightly but isn’t liquid, it’s ready. It will continue to set as it cools.
Can I use dark corn syrup instead of light?
Yes, but dark corn syrup will result in a deeper, more molasses-like flavor. If that’s what I’m craving, I go for it!
Should I toast the pecans before baking?
Toasting pecans enhances their flavor, but it’s optional since they bake in the filling. If I have extra time, I toast them for a few minutes before adding them to the crust.
Can I make this pie ahead of time?
Absolutely! I often make it a day in advance since it tastes even better after resting. Just store it at room temperature or in the fridge.
What’s the best way to serve this pie?
I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Conclusion
This Texas Chocolate Pecan Pie is the ultimate dessert for chocolate and pecan lovers alike. It’s simple to make yet delivers a rich, gooey filling with irresistible flavors. Whether for a holiday, special occasion, or just because, this pie will quickly become a favorite at any gathering.
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Texas Chocolate Pecan Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and gooey Southern-style pecan pie with a luscious chocolate twist, perfect for holidays and special occasions. This indulgent dessert combines the classic caramelized nuttiness of pecan pie with the deep, velvety flavor of melted chocolate, creating a treat that’s impossible to resist.
Ingredients
1 unbaked 9-inch pie crust
1 cup pecan halves
3/4 cup semi-sweet chocolate chips
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the pecan halves and chocolate chips evenly in the unbaked pie crust.
- In a mixing bowl, whisk together eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
- Pour the mixture over the pecans and chocolate in the pie crust.
- Bake for 50–55 minutes, or until the center is set but still slightly jiggles when shaken.
- Let the pie cool completely before slicing to allow the filling to set properly.
Notes
Swap semi-sweet chocolate for dark chocolate for a richer flavor.
Add 1–2 tablespoons of bourbon for a deeper, slightly smoky taste.
Sprinkle a pinch of flaky sea salt on top for a sweet and salty contrast.
Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 8 servings
- Calories: 480 kcal
