Texas Chocolate Pecan Pie is a rich and nutty dessert that combines the classic buttery pecan pie with the irresistible touch of smooth chocolate. It’s got a crunchy top, gooey chocolate filling, and those toasted pecans that bring such a great texture and flavor. This pie feels like a perfect treat for any holiday or family gathering.
I love making this pie because it’s both a little traditional and a little different. The chocolate adds just enough sweetness and depth to the usual pecan pie, making it extra special without being too much. I usually use a glass pie dish so you can see all the layers bubbling as it bakes, and that always makes me smile.
When I serve this pie, I like to add a big scoop of vanilla ice cream on top, which melts into the warm chocolate and pecans so nicely. It’s one of those desserts that almost everyone enjoys, whether you’re a chocolate fan or a pecan pie lover. Giving it a try is like getting a taste of Texas hospitality in every bite!
Key Ingredients & Substitutions
Pecan halves: These nuts add crunch and rich flavor. If you’re allergic or want variety, walnuts or almonds can work, but pecans bring that classic Texan taste.
Chocolate: Semi-sweet or dark chocolate adds depth to the pie. If you prefer less sweetness, go dark. Milk chocolate is an easy swap for a sweeter bite.
Corn syrup: This keeps the filling thick and gooey. You can substitute with maple syrup or honey, but texture and sweetness may change slightly.
Pie crust: Store-bought crusts save time, but homemade crust gives a fresher, flakier base. I like a buttery crust to balance the rich filling.
How Do You Bake a Gooey Yet Set Pecan Pie Filling?
The filling needs to be set but still soft in the center to get that classic pecan pie texture. Here’s how:
- Preheat oven to 350°F (175°C).
- Bake 50-60 minutes, checking at 50 mins.
- The edges should look firm, but the center will have a slight jiggle.
- Use foil on the crust edges if they start to brown too fast.
- Cool pie fully on a rack before slicing—this helps the filling finish setting.
Patience here really pays off. The filling firms up as it cools while staying that perfect gooey consistency inside.
Equipment You’ll Need
- 9-inch pie pan – Perfect size for the filling and lets the crust bake evenly.
- Mixing bowls – You’ll need at least one to whisk the filling ingredients smoothly.
- Whisk – Makes mixing the eggs, sugars, and syrup easy and lump-free.
- Measuring cups and spoons – For accurate ingredient amounts to get the filling just right.
- Small saucepan – Handy if you want to make the optional chocolate sauce to drizzle on top.
- Spatula or wooden spoon – Useful for scraping down the sides of bowls and folding ingredients.
Flavor Variations & Add-Ins
- Add bourbon or whiskey (1-2 tbsp) to the filling for a warm, boozy note that complements the pecans well.
- Mix in chopped toffee or caramel bits to add extra crunch and sweetness in every bite.
- Swap half the pecans for walnuts if you want a milder, slightly earthier flavor balance.
- Stir in a pinch of cinnamon or cayenne pepper for a spicy twist that adds depth to the chocolate and nuts.
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 pecan halves
- 4 ounces semi-sweet or dark chocolate, chopped or chips
- 3 large eggs
- 1 cup light corn syrup
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For The Chocolate Sauce (optional):
- ½ cup heavy cream
- 4 ounces semi-sweet or dark chocolate, chopped or chips
- 1 tablespoon unsalted butter
How Much Time Will You Need?
This pie takes about 15 minutes to prep, roughly 50 to 60 minutes to bake, and you’ll want to allow extra time to cool completely—about 1 to 2 hours—before serving. If you make the optional chocolate sauce, plan for another 5 minutes to prepare it while the pie cools.
Step-by-Step Instructions:
1. Prepare the Pie Crust and Toppings:
Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie pan and set aside. Spread the pecan halves evenly across the bottom of the crust. Sprinkle the chopped chocolate or chocolate chips evenly over the pecans.
2. Mix the Filling:
In a medium bowl, whisk together the eggs, light corn syrup, granulated sugar, brown sugar, melted and cooled butter, vanilla extract, and salt until the mixture is smooth and well combined.
3. Bake the Pie:
Pour the filling mixture carefully over the pecans and chocolate in your pie crust. Bake for 50 to 60 minutes until the filling is set but still slightly jiggles in the center when shaken gently. If you notice the crust edges browning too quickly, cover them loosely with foil partway through baking.
4. Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack. This helps the filling set fully and makes slicing easier.
5. Optional Chocolate Sauce:
While the pie cools, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat, add the chopped chocolate and butter, and stir until the sauce is smooth and glossy. Drizzle the warm sauce over pie slices when serving for an extra touch of indulgence!
Can I Use Frozen Pecans for This Pie?
Yes! Just be sure to thaw them completely and pat them dry to avoid extra moisture, which can affect the texture of your pie.
Can I Make Texas Chocolate Pecan Pie Ahead of Time?
Absolutely! You can bake the pie a day ahead and store it covered in the fridge. Bring it to room temperature or warm it slightly before serving for the best flavor.
How Should I Store Leftover Pie?
Store leftover pie in an airtight container or cover it tightly with plastic wrap. Keep it refrigerated for up to 3-4 days. Reheat gently in the oven if you like it warm.
Can I Substitute Corn Syrup in This Recipe?
You can use maple syrup or honey instead, but expect a slightly different texture and a touch of extra sweetness or flavor. Corn syrup helps achieve that classic gooey filling.
