Texas Chocolate Pecan Pie is a delicious twist on a classic southern favorite. It combines the rich, nutty flavor of toasted pecans with creamy, melty chocolate all wrapped up in a buttery pie crust. This pie is both gooey and crunchy, making it an irresistible dessert for anyone who loves chocolate and nuts.
I love making this pie for special occasions or holidays because it always draws a crowd. The way the chocolate melts into the pecan filling creates a smooth, chocolatey layer that perfectly balances the sweetness and crunch. One tip I’ve learned is to lightly toast the pecans before adding them to the pie—it really brings out their flavor and adds so much depth to each bite.
Serving this pie warm with a scoop of vanilla ice cream is one of my favorite ways to enjoy it. The cold ice cream melts into the warm pie, making every slice feel like a little celebration. It’s the type of dessert that sparks smiles, so I always make sure to have it ready whenever friends or family stop by for something sweet.
Key Ingredients & Substitutions
Pecans: Toasting pecans brings out their nutty flavor and adds crunch. If pecans aren’t available, walnuts make a good substitute, though they have a slightly different taste and texture.
Chocolate Chips: Semisweet chocolate chips give a rich, smooth chocolate flavor. You can swap these for milk chocolate or dark chocolate chips depending on how sweet or bitter you like it.
Corn Syrup: Light corn syrup creates the classic gooey filling. If you want a natural alternative, try honey or maple syrup, but expect a slight change in texture and flavor.
Pie Crust: A buttery, flaky crust is ideal. You can use store-bought or homemade. For a gluten-free option, look for gluten-free pie crusts available in most stores.
How Can You Tell When the Pie Filling Is Perfectly Cooked?
Knowing when the filling is done is key. You want it set but still a bit wobbly in the center, as it will firm up while cooling.
- Start checking around 45 minutes into baking.
- Gently shake the pie; the edges should be firm while the center moves slightly.
- If the crust edges brown fast, cover them with foil to prevent burning.
- Remove the pie once it reaches this texture and let it cool fully on a wire rack.
Patience here pays off for a gooey yet stable filling that slices nicely without being too runny or hard.
Equipment You’ll Need
- 9-inch pie dish – perfect size for the filling and gives a nice crust shape.
- Mixing bowl – you’ll combine all the filling ingredients here easily.
- Whisk – helps blend the eggs and syrup smoothly without lumps.
- Skillet or small pan – to toast the pecans and boost their flavor.
- Wire cooling rack – lets the pie cool evenly so the filling sets nicely.
- Foil or pie shield – protects the crust edges from over-browning during baking.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or hazelnuts for a different nutty twist and texture.
- Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
- Stir in white chocolate chips with semisweet ones for a sweeter, creamier taste.
- Mix in a tablespoon of bourbon or vanilla bean paste for extra warmth and aroma.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup pecan halves, toasted
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving (Optional):
- Vanilla ice cream
How Much Time Will You Need?
This pie takes about 15 minutes for prep, including toasting pecans and mixing the filling. Baking will take 50 to 60 minutes, plus about 1 hour for the pie to cool and set before serving.
Step-by-Step Instructions:
1. Toast the Pecans:
Place pecan halves and chopped pecans in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly toasted. Set aside to cool.
2. Mix the Filling:
In a large mixing bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth. Stir in the toasted pecans and chocolate chips until well combined.
3. Assemble and Bake the Pie:
Pour the filling into the unbaked pie crust, spreading evenly. Arrange reserved pecan halves on top as garnish. Bake at 350°F (175°C) for 50-60 minutes until the filling is set but still slightly jiggly in the center. If the crust edges brown too fast, cover with foil halfway through baking.
4. Cool and Serve:
Remove the pie from the oven and place it on a wire rack to cool completely. As it cools, the filling will thicken. Serve at room temperature or warm with optional vanilla ice cream and melted chocolate drizzle.
Can I Use Frozen Pecans for This Pie?
Yes, you can use frozen pecans, but be sure to thaw them completely and pat them dry before toasting. This helps avoid extra moisture that could affect the pie’s texture.
How Do I Store Leftover Texas Chocolate Pecan Pie?
Store leftovers covered in the refrigerator for up to 3-4 days. Let slices come to room temperature or warm gently before serving to restore the gooey filling.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie a day in advance, store it refrigerated, and bring it to room temperature or warm it slightly before serving.
What Can I Substitute for Corn Syrup?
If you don’t have corn syrup, honey or maple syrup can be used, though they may slightly alter the flavor and texture of the filling. Use the same amount as corn syrup called for in the recipe.
