Texas Chocolate Pecan Pie is a delicious twist on the classic southern dessert, combining the rich, nutty flavor of pecans with the smooth sweetness of chocolate. This pie has a gooey, chewy filling studded with crunchy pecans and swirls of melted chocolate that make every bite a little celebration. It’s a dessert that feels both comforting and a bit fancy without any fuss.
I love making this pie when I want to impress friends or family because it’s so easy to whip up but looks like you spent all day in the kitchen. One simple tip I like to use is toasting the pecans lightly before adding them—in my experience, it really brings out their flavor and adds a nice crunch. Plus, melting a bit of chocolate beforehand and folding it into the filling makes the whole pie taste extra special.
My favorite way to enjoy Texas Chocolate Pecan Pie is warm with a scoop of vanilla ice cream melting on top. It’s perfect for a cozy evening or a holiday feast. I always find everyone asking for seconds, and it’s such a joy to see those happy, chocolatey smiles around the table. Honestly, this pie is a sweet reminder that sometimes the simplest ingredients come together to make something truly memorable.
Key Ingredients & Substitutions
Pecans: Pecans give this pie its signature crunch and nutty flavor. Toast them lightly to bring out their oils and deepen their taste. If you’re allergic or prefer another nut, walnuts or almonds work well too.
Chocolate: Using semisweet chocolate chips adds a nice balance of bitterness and sweetness. You can swap for dark chocolate if you like a richer pie or milk chocolate for a sweeter, creamier filling.
Corn Syrup: Corn syrup creates the lovely gooey texture. If you want a natural alternative, try honey or maple syrup, but expect slight changes in flavor and consistency.
Brown Sugar: It adds sweetness and a hint of molasses flavor. Light or dark brown sugar works fine, but dark brown sugar makes the pie a bit richer.
How Do I Get a Perfectly Gooey Yet Set Pie Filling?
The key is baking until the filling is just set around the edges but still slightly jiggly in the center. The residual heat finishes cooking it as it cools, creating that gooey texture.
- Bake at 350°F for 50-60 minutes and check around 50 minutes.
- Insert a knife near the center. It should come out mostly clean with a bit of moist filling clinging to it.
- If the crust or pecans brown too fast, loosely cover the pie with foil to prevent burning.
- Let the pie cool fully on a wire rack before slicing to allow the filling to firm up while keeping the gooey center.
Equipment You’ll Need
- 9-inch pie dish – I recommend a ceramic or glass dish to bake evenly and help with easy serving.
- Whisk – makes combining the filling smooth without lumps.
- Skillet or dry pan – for toasting the pecans and bringing out their flavor.
- Oven – obviously! A standard oven helps get that perfect bake and browning.
- Wire rack – for cooling the pie completely so it sets nicely before slicing.
Flavor Variations & Add-Ins
- Dark chocolate instead of semi-sweet for a richer, more intense chocolate flavor.
- Add a splash of bourbon or bourbon extract to the filling for a warm, boozy twist.
- For a crunchy topping, sprinkle chopped pecans or chocolate chips on top during the last few minutes of baking.
- Use caramel bits or swirls of caramel sauce in the filling for an extra gooey, sweet touch.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For The Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For The Filling:
- 1 cup pecan halves (plus extra for topping, if you like)
- 1 cup semisweet chocolate chips or chopped chocolate
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Serving (Optional):
- Whipped cream
How Much Time Will You Need?
About 15 minutes to prep and roughly 50-60 minutes to bake. You’ll also want to plan for cooling time—about 2 hours—so the gooey filling can set perfectly before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Crust:
Start by preheating your oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish and crimp the edges nicely to give it that classic pie look.
2. Toast the Pecans:
Toast the pecan halves in a dry skillet over medium heat for 3-5 minutes. Keep stirring to avoid burning. You’ll know they’re ready when they smell fragrant and look a little darker. Let them cool a bit before using.
3. Assemble the Filling Layers:
Sprinkle the toasted pecans evenly over the bottom of the pie crust. Then, add the semisweet chocolate chips evenly on top of the pecans. This will give you that ooey-gooey chocolate in every bite!
4. Mix and Pour the Filling:
In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth and combined. Pour this mixture gently over your pecans and chocolate in the pie crust.
5. Bake Your Pie:
Bake in the preheated oven for 50-60 minutes. The filling should be set around the edges but still a little wobbly in the center. If the crust or pecans start to brown too quickly, loosely cover the pie with foil to prevent burning.
6. Cool and Serve:
Take the pie out of the oven and let it cool completely on a wire rack. This helps the filling thicken while keeping the gooey center you love. When ready, serve slices with a dollop of whipped cream if you like.
Enjoy your lovely Texas Chocolate Pecan Pie—rich, nutty, and wonderfully chocolatey every bite!
Can I Use Frozen Pecans for This Pie?
Yes, frozen pecans work fine! Just be sure to thaw them completely and pat them dry before toasting. This prevents any extra moisture from affecting the pie’s texture.
Can I Make Texas Chocolate Pecan Pie Ahead of Time?
Absolutely! You can bake the pie a day in advance. Store it covered at room temperature or in the fridge. Just bring it to room temperature before serving for the best gooey texture.
How Should I Store Leftovers?
Cover leftover pie tightly with plastic wrap or place in an airtight container. Keep it refrigerated for up to 3-4 days. Reheat slices gently in the microwave or enjoy cold—both taste great!
What Can I Substitute for Corn Syrup?
If you don’t have corn syrup, try using honey or maple syrup as a natural alternative. Note that this might slightly change the flavor and consistency, making the filling a bit less smooth but still delicious.
