If you love the rich, nutty flavors of a classic pecan pie but with a chocolatey twist, this Texas Chocolate Pecan Pie is your new go-to dessert. With a buttery, flaky crust and a gooey, chocolate-packed filling loaded with crunchy pecans, this pie is perfect for holidays, dinner parties, or any time you want to impress with a show-stopping dessert.
This decadent pie strikes the perfect balance of sweet, nutty, and chocolatey, and while it looks impressive, it’s surprisingly straightforward to make at home.
Why You’ll Love This Recipe
- Rich, chocolatey, and nutty — a dessert everyone will love
- Flaky, buttery homemade pie crust
- Perfect for holidays, celebrations, or weekend baking
- Makes a beautiful centerpiece for dessert tables
- Can be made ahead and keeps well
Ingredients
Pie Crust
- All-purpose flour – The base of the crust, gives structure
- Salt – Enhances the flavor of the dough
- Unsalted butter (cold, cubed) – Creates a flaky, tender crust
- Granulated sugar – Adds a hint of sweetness
- Ice water – Brings the dough together without melting the butter
Filling
- Light corn syrup – Sweetens and creates a gooey, smooth texture
- Brown sugar – Adds depth and caramel notes
- Unsweetened cocoa powder – Gives the rich chocolate flavor
- Large eggs – Bind the filling and give structure
- Vanilla extract – Enhances the flavor
- Pecan halves – Add crunch and nutty flavor
- Semi-sweet chocolate chips – Intensifies the chocolatey goodness
How to Make Texas Chocolate Pecan Pie
Step 1: Prepare the Pie Crust
In a large bowl, mix flour, salt, and sugar. Add the cold, cubed butter and mix until the mixture becomes crumbly. Gradually stir in ice water until the dough comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer it to the pan and prick the bottom with a fork to prevent bubbling during baking.
Step 4: Prepare the Filling
In a mixing bowl, whisk together corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in vanilla extract, pecan halves, and chocolate chips until evenly distributed.
Step 5: Assemble and Bake
Pour the filling into the prepared pie crust. Bake in the preheated oven for 50–60 minutes, or until the filling is set and the top is slightly puffed.
Step 6: Cool and Serve
Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This ensures the filling sets properly for perfect slices.
Tips for Success
- Chill the dough well for a flakier crust
- Don’t overmix the filling to prevent cracking
- Check the pie at the 50-minute mark; if edges brown too quickly, cover them with foil
- Serve slightly warm or at room temperature for the best flavor
Equipment Needed
- Large mixing bowls
- Whisk and spoon
- 9-inch pie pan
- Rolling pin
- Wire rack
Recipe Variations
- Bourbon Chocolate Pecan Pie: Add 1–2 tablespoons of bourbon to the filling for a rich, boozy flavor
- Salted Chocolate Pecan Pie: Sprinkle flaky sea salt over the top before baking for a sweet-salty contrast
- Mini Pies: Use mini tart pans for individual servings
Serving Suggestions
Serve slices with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for an extra indulgent treat. It also pairs beautifully with coffee or dessert wine.
FAQs
Can I use store-bought pie crust?
Yes, you can substitute with a pre-made crust, but a homemade crust gives the best texture and flavor.
How long can I store this pie?
Store at room temperature for 1–2 days or in the refrigerator for up to 5 days.
Can I make it ahead of time?
Yes, bake and cool the pie, then cover and store in the fridge. Bring to room temperature before serving.
Can I freeze it?
Yes, freeze unbaked or fully baked. Wrap tightly in plastic and foil, freeze up to 3 months. Thaw overnight in the fridge before serving.
Can I use other nuts?
Pecans are traditional, but walnuts can also work well.
Texas Chocolate Pecan Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
Description
A rich and decadent chocolate pecan pie from Texas, perfect for holidays or special occasions.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ cup ice water
- 1 cup light corn syrup
- 1 cup brown sugar
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- ½ cup semi-sweet chocolate chips
Instructions
- Mix flour, salt, and sugar. Add cold butter and mix until crumbly. Stir in ice water, form into a disk, and chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough to fit a 9-inch pie pan. Prick the bottom with a fork.
- Whisk together corn syrup, brown sugar, cocoa powder, and eggs. Stir in vanilla, pecans, and chocolate chips.
- Pour filling into the crust. Bake 50–60 minutes until set.
- Let cool on a wire rack for at least 2 hours before slicing.
Notes
- Chill the crust properly to maintain flakiness.
- Use high-quality chocolate and pecans for best flavor.
- Allow pie to cool completely for clean slices.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Final Thoughts
This Texas Chocolate Pecan Pie is a decadent, chocolate-forward twist on a classic Southern favorite. Its gooey chocolate filling, crunchy pecans, and buttery crust make it perfect for celebrations or cozy nights at home. Bake one for your next gathering and watch it disappear slice by slice — it’s a true showstopper that’s as delicious as it is beautiful.
