Some desserts just scream "Southern comfort," and this Texas Chocolate Pecan Pie is one of them. I still remember the first time I tasted it—it was a warm, breezy evening in Austin, and my friend's grandmother brought out this rich, nutty, chocolatey pie that had everyone at the table going back for seconds (and maybe even thirds). That pie had the classic sweet filling of a Southern pecan pie but with the deep, luscious flavor of chocolate woven right through it.
Now, this has become my go-to dessert for holidays and special occasions. Whether it’s Thanksgiving, Christmas, or a simple weekend gathering, this pie always earns a chorus of "oohs" and "ahhs." It’s easy to make, deeply satisfying, and perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Why You’ll Love This Recipe
- A Southern Classic with a Chocolatey Twist: Combines the best of pecan pie and chocolate dessert lovers.
- Simple to Make: No complicated steps—just whisk, stir, pour, and bake.
- Perfect for Holidays: This pie brings big flavors and a festive touch to any table.
- Make-Ahead Friendly: Can be baked a day ahead and stored until you're ready to serve.
- Crowd-Pleaser: One slice never feels like enough!
- Pairs Beautifully: Delicious with whipped cream, coffee, or even bourbon.
Ingredients You'll Need
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup light corn syrup
- ½ cup brown sugar (light or dark for a richer flavor)
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder (use Dutch-processed for deeper flavor)
- ⅓ cup unsalted butter, melted
- 3 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ cups chopped pecans
- ½ cup semisweet chocolate chips
- Whole pecans for garnish (optional)
- Whipped cream for serving (optional)
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie plate, pressing it evenly into the dish. Flute or crimp the edges for a classic look.
Tip: Chill the crust while you prepare the filling to help it hold its shape during baking.
Step 2: Make the Filling
In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, and cocoa powder until well blended. Add the melted butter, eggs, vanilla extract, and salt. Whisk again until fully combined and smooth.
Tip: Let the melted butter cool slightly so it doesn’t scramble the eggs.
Step 3: Add the Good Stuff
Stir in the chopped pecans and chocolate chips. This is where the magic begins—that mixture of nuts and chocolate suspended in the sweet, rich filling is what sets this pie apart.
Step 4: Assemble the Pie
Pour the filling into the prepared crust. If desired, arrange whole pecans on top in a decorative pattern. This adds visual appeal and a crunchy contrast to the gooey filling.
Tip: Don’t overfill the pie. Leave a little room at the top to avoid spillover while baking.
Step 5: Bake to Perfection
Place the pie on the center rack of your oven and bake for 50 to 55 minutes. The center should be just set and slightly puffed. It will continue to set as it cools.
Tip: If the crust edges brown too quickly, lightly tent them with aluminum foil about halfway through baking.
Step 6: Cool and Serve
Let the pie cool completely at room temperature to allow the filling to firm up. For the cleanest slices, refrigerate the pie for a couple of hours before slicing. Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Serving and Storage Tips
This pie is rich, so thin slices go a long way. Serve chilled or at room temperature, depending on your preference. It’s excellent with a hot cup of coffee or even a glass of bourbon.
Store leftover pie tightly wrapped or in an airtight container in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months—wrap it tightly in foil and plastic wrap, and thaw in the refrigerator before serving.
Helpful Notes
- Customize the Nuts: Use a mix of walnuts and pecans for a twist.
- Add a Touch of Bourbon: Stir in a tablespoon of bourbon for a boozy, Southern kick.
- Don’t Skip the Chill: Allowing the pie to cool completely ensures clean slices and a better texture.
- Extra Chocolatey? Use dark chocolate chips or chunks instead of semisweet.
- Crust Tip: Blind-bake your crust for 5–10 minutes if you like a firmer bottom layer.
Frequently Asked Questions
- Can I use a store-bought pie crust? Yes! It makes prep easier and still tastes great.
- What if I don’t have corn syrup? You can substitute with maple syrup or golden syrup, though the texture and flavor will change slightly.
- Why is my pie filling runny? It likely wasn’t baked long enough. Let it cool fully before slicing to firm up the filling.
- Can I make this pie in advance? Absolutely. This pie is even better the next day after the flavors have melded.
- Can I make it without chocolate? Yes. Just omit the cocoa powder and chocolate chips for a classic pecan pie.
- How do I keep the crust from overbaking? Use a pie crust shield or tent the edges with foil halfway through baking.
- Is it okay to serve warm? Yes! Slightly warmed pie with ice cream is a decadent treat.
Final Thoughts
Texas Chocolate Pecan Pie is everything you want in a Southern dessert—rich, sweet, nutty, and just the right amount of indulgent. It’s a guaranteed hit at any gathering, whether you’re celebrating a holiday or simply treating yourself and your loved ones.
Have you made this pie before? Did you add your own twist, like bourbon or a different type of nut? I'd love to hear how you make it your own!
Texas Chocolate Pecan Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ⅓ cup unsalted butter melted
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ½ cups chopped pecans
- ½ cup semisweet chocolate chips
- Whole pecans for garnish optional
- Whipped cream optional
Instructions
Step 1: Prepare the Pie Crust
- Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie plate, pressing it evenly into the dish. Flute or crimp the edges for a classic look.
- Tip: Chill the crust while you prepare the filling to help it hold its shape during baking.
Step 2: Make the Filling
- In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, and cocoa powder until well blended. Add the melted butter, eggs, vanilla extract, and salt. Whisk again until fully combined and smooth.
- Tip: Let the melted butter cool slightly so it doesn’t scramble the eggs.
Step 3: Add the Good Stuff
- Stir in the chopped pecans and chocolate chips. This is where the magic begins—that mixture of nuts and chocolate suspended in the sweet, rich filling is what sets this pie apart.
Step 4: Assemble the Pie
- Pour the filling into the prepared crust. If desired, arrange whole pecans on top in a decorative pattern. This adds visual appeal and a crunchy contrast to the gooey filling.
- Tip: Don’t overfill the pie. Leave a little room at the top to avoid spillover while baking.
Step 5: Bake to Perfection
- Place the pie on the center rack of your oven and bake for 50 to 55 minutes. The center should be just set and slightly puffed. It will continue to set as it cools.
- Tip: If the crust edges brown too quickly, lightly tent them with aluminum foil about halfway through baking.
Step 6: Cool and Serve
- Let the pie cool completely at room temperature to allow the filling to firm up. For the cleanest slices, refrigerate the pie for a couple of hours before slicing. Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Customize the Nuts: Use a mix of walnuts and pecans for a twist.
- Add a Touch of Bourbon: Stir in a tablespoon of bourbon for a boozy, Southern kick.
- Don’t Skip the Chill: Allowing the pie to cool completely ensures clean slices and a better texture.
- Extra Chocolatey? Use dark chocolate chips or chunks instead of semisweet.
- Crust Tip: Blind-bake your crust for 5–10 minutes if you like a firmer bottom layer.
