Texas Chocolate Pecan Pie is a rich and delicious twist on the classic pecan pie, filled with gooey chocolate and crunchy pecans that create an irresistible combination. It beautifully blends sweet, nutty, and chocolatey flavors with a golden, flaky crust that holds everything together in one perfect slice.
I love making this pie for special occasions or holidays because it feels like a little celebration in every bite. What makes it stand out for me is the way the melted chocolate melts into the filling, giving it a silky texture that pairs so well with the toasted pecans. It’s also great because you don’t have to be a baking pro to get it just right.
When I serve this pie, I like to warm up a slice slightly and add a scoop of vanilla ice cream on top. That creamy, cold contrast just takes it to the next level. It’s always a crowd-pleaser at the table, and I find myself reaching for seconds even when I say I won’t. If you’re a fan of pecan pie and chocolate, this one’s definitely for you!
Key Ingredients & Substitutions
Pie Crust: A classic buttery pie crust is perfect here. You can use store-bought to save time, or homemade if you want extra flakiness. For a gluten-free version, try a gluten-free crust mix.
Corn Syrup: Light corn syrup gives that smooth, sticky texture. If you don’t have it, golden syrup or maple syrup can work, though it will change the flavor a bit.
Chocolate: Semi-sweet chocolate chips melt beautifully into the filling. Feel free to swap with dark or milk chocolate based on your taste. Chopped chocolate bars work great too!
Pecans: Toasted pecans add essential crunch and flavor. You can use all halves for topping or a mix of halves and chopped nuts inside. Walnuts are a good alternative if pecans aren’t available.
Butter & Eggs: Butter adds richness, and eggs help set the filling. Use room temperature eggs for a smoother mix.
How Do I Get the Perfect Gooey Filling Without Overbaking?
The key to this pie’s texture is balancing gooeyness with a set filling. Here’s how I do it:
- Mix the ingredients well but avoid over-beating to prevent too much air, which can cause cracking.
- Bake at 350°F for about 50-60 minutes. Start checking at 50 minutes.
- Insert a knife or toothpick near the center; it should come out mostly clean but a little moist — this means it’s gooey but set.
- Don’t rush cooling! Let the pie cool for at least 2 hours to let the filling firm up so it slices nicely but is still soft inside.
- If the crust edges brown too fast, cover them with foil halfway through baking to prevent burning.
Equipment You’ll Need
- 9-inch pie pan – perfect size for the filling and helps the crust bake evenly.
- Mixing bowls – I like having a large one for the filling and a smaller one for beating eggs.
- Whisk – makes mixing the filling smooth and quick without lumps.
- Measuring cups and spoons – to get your ingredients just right.
- Cooling rack – important to let your pie cool evenly and set properly after baking.
- Sharp knife – to cut neat slices when serving your pie.
Flavor Variations & Add-Ins
- Swap pecans for walnuts if you want a slightly milder nut flavor but similar crunch.
- Add a pinch of cinnamon or espresso powder to the filling for a warm, rich twist.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier flavor.
- Mix in a handful of dried cranberries or cherries to add a little fruity zing.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup whole pecan halves (for topping)
- 1 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow at least 2 hours for the pie to cool so the filling can set perfectly. So, plan for about 3 hours total.
Step-by-Step Instructions:
1. Prepare the Oven and Crust:
Start by preheating your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie pan and crimp the edges to your liking. This will form the base for your pie.
2. Mix the Filling:
In a large bowl, whisk together the light corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt. Keep whisking until the mixture is smooth and well blended.
3. Add Pecans and Chocolate:
Stir in the chopped pecans and the semi-sweet chocolate chips. Mix well so the chocolate is evenly spread throughout the filling.
4. Assemble the Pie:
Pour the filling evenly into your prepared pie crust. Then, carefully arrange the whole pecan halves on top in a pretty pattern, gently pressing them into the filling so they stick.
5. Bake the Pie:
Place the pie in the preheated oven and bake for 50 to 60 minutes. The pie is done when the filling is set – test by inserting a knife near the center; it should come out mostly clean with a little moist filling attached. If the edges of the crust brown too fast, cover them with foil during baking.
6. Cool and Serve:
Take the pie out of the oven and let it cool on a wire rack for at least 2 hours. This lets the filling firm up a bit while staying deliciously gooey. Serve at room temperature or gently warmed. You can add a dusting of powdered sugar or a scoop of vanilla ice cream for an extra special touch.
Can I Use Frozen Pie Crust for This Recipe?
Yes, frozen pie crust works perfectly! Just thaw it in the fridge according to the package instructions before filling and baking.
Can I Substitute Corn Syrup?
Absolutely! You can use golden syrup, maple syrup, or honey, but keep in mind these may alter the flavor and texture slightly.
How Should I Store Leftover Pie?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to bring back that gooey texture.
Can I Make the Pie Ahead of Time?
Yes, you can prepare and bake the pie a day ahead. Just cover and refrigerate it overnight, then serve at room temperature or warm gently before eating.
