Texas Chocolate Pecan Pie takes the beloved Southern pecan pie—already a staple at Texas holiday tables—and turns it up a notch with dark chocolate or chocolate chips stirred right into the filling.
A simple custard made from eggs, sugar, and corn syrup (or brown sugar and syrup) binds together a generous amount of toasted pecans and chocolate, all baked in a flaky pastry shell until just set. Many Texas‑style versions also add a splash of bourbon or use extra pecans and chocolate for a more intensely rich, candy‑bar‑meets‑pie effect that pairs perfectly with a scoop of vanilla ice cream.
Equipment
- 9‑inch pie plate (standard or deep‑dish, depending how full you like your pies).
- Mixing bowls (one large for filling, one small if melting chocolate separately).
- Whisk and spatula.
- Saucepan (if melting chocolate and butter together).
- Baking sheet to place under the pie for easier handling and to catch drips.
Ingredients
This template combines elements from several Texas‑style chocolate pecan pies, including hot‑fudge based and more traditional corn‑syrup pies.
Pie crust
Chocolate pecan filling
- 3–4 large eggs.
- ¾–1 cup brown sugar (light or dark).
- ½–1 cup granulated sugar (depending on how sweet you want it).
- ¾–1 cup light or dark corn syrup (or a mix).
- ¼–½ cup unsalted butter, melted and slightly cooled.
- 1–2 teaspoons vanilla extract.
- ½–1 teaspoon kosher salt.
- 1–2 tablespoons bourbon (optional, for classic Texas/bourbon twist).
- 1–1½ cups semi‑sweet or dark chocolate chips or chopped chocolate (or up to 1½–2 cups for a very chocolate‑forward pie).
- 2–3 cups pecans (halves or coarsely chopped), preferably toasted.
Optional fudge shortcut
- 1 (12 oz) jar hot fudge sauce in place of some sugar/corn syrup, as in very rich “Texas chocolate pecan fudge pie” recipes.
Instructions And Steps
- Prepare the crust
Fit the unbaked pie crust into the 9‑inch pie plate, easing it into the corners without stretching. Trim any excess, fold under, and crimp or flute the edges as desired. Chill the crust in the fridge while you mix the filling; a cold crust helps it bake up flakier and resist sogginess.
If your recipe calls for pre‑baking (many chocolate pecan recipes skip this), you can blind‑bake briefly at 375°F for about 10 minutes with pie weights, then cool slightly. Most Texas‑style chocolate pecan pies simply use an unbaked crust and let it cook along with the filling.
- Toast the pecans
For deeper flavor, spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant, watching closely so they don’t burn. Let them cool, then coarsely chop most of them, reserving some whole halves if you want to decorate the top. - Mix the chocolate base
There are two main approaches:
Hot fudge / melted chocolate method
Warm hot fudge sauce or melt chocolate chips with butter and brown sugar over low heat, stirring until smooth. Let cool slightly so it doesn’t scramble the eggs when you add them later.
Classic syrup method
In a large bowl, whisk eggs until well combined. Add corn syrup, brown sugar, granulated sugar (if using), melted butter, vanilla, salt, and bourbon (if using), whisking until smooth and slightly thickened. For a Texas‑style richness, dark corn syrup and dark brown sugar give a deeper caramel note.
If using melted chocolate instead of just chips, whisk the cooled chocolate mixture into the egg/syrup base until fully combined.
- Add pecans and chocolate
Stir in most of the pecans and most of the chocolate chips or chopped chocolate, reserving a handful of each for decorating the top if you like. Some recipes spread pecans and chocolate directly into the unbaked crust first and then pour the custard mixture over them, which helps keep the chocolate from sinking.
Either way works:
- Option A: Stir nuts and chocolate into the filling, then pour the mixture into the crust.
- Option B: Spread pecans and chocolate evenly over the bottom of the crust and pour filling over top.
Decorate the surface with reserved pecan halves in a circular pattern and sprinkle a few chocolate chips on top if desired.
- Bake the pie
Place the filled pie on a baking sheet to catch any drips and make it easier to move. Bake on the center rack at 350–375°F (175–190°C), depending on the recipe:
- Many chocolate pecan pies bake at 350°F for 45–70 minutes.
- Some start at 375°F for 10–15 minutes, then reduce to 325–350°F to finish, helping set the crust while keeping the filling custardy.
The pie is done when the edges are set and puffed and the center is mostly set but still has a slight jiggle—like a soft gel, not liquid. An inserted knife or toothpick near the center may come out with a bit of thickened filling, but it shouldn’t be runny. If the crust browns too quickly, tent the edges with foil.
- Cool and serve
Remove the pie from the oven and cool completely on a wire rack, at least 2–4 hours. The filling continues to set as it cools, which is crucial for clean slices. For extra neat pieces, you can chill the pie briefly before slicing, then bring to room temperature before serving.
Serve slices plain, or top with whipped cream or vanilla ice cream to balance the richness. A sprinkle of flaky sea salt can highlight the chocolate and caramel notes in more modern versions.
Tips And Tricks
Use good chocolate. Semi‑sweet or dark chocolate chips (or chopped bars) around 60–70% cocoa give intense flavor without overly sweetening the pie. Milk chocolate tends to make the filling too sweet alongside the syrup and sugar.
Toast your pecans. Lightly toasting pecans before baking the pie deepens their flavor and adds a subtle smokiness that stands up to the sweet filling. Just be sure to let them cool before adding to the egg mixture so they don’t start cooking the eggs prematurely.
Don’t overbake. Overbaking can lead to a dry, cracked, or curdled filling. Remove the pie when the center still has a slight wobble; it will firm up as it cools. If you wait for it to be completely solid in the oven, it will be overdone by the time it cools.
Watch your sweetness. Between corn syrup, sugar, and chocolate, chocolate pecan pies can become very sweet. Using dark corn syrup, a mix of brown and white sugars, and bittersweet chocolate helps balance the sweetness. A pinch more salt or a splash of bourbon can also cut through the sugar.
Chill the dough, not the filling. Keeping crust ingredients cold helps a flaky crust, but the filling should be at room temperature when it goes into the crust to ensure even baking and a smooth texture.
Plan ahead. This pie is best when fully cooled and even improves after resting for several hours, making it an excellent make‑ahead dessert for Thanksgiving or Christmas.
Variations
Bourbon chocolate pecan pie
A splash of bourbon in the filling is common in Texas‑style pies and adds caramel, vanilla, and oak notes that complement the pecans and chocolate. The alcohol mostly bakes off, leaving depth of flavor—not a boozy pie.
Hot fudge Texas pecan pie
Some Texas recipes shortcut the filling by using a jar of hot fudge sauce as a base, then whisking in eggs, cream, sugar, vanilla, salt, pecans, and chocolate chips. The result is ultra‑fudgy and almost brownie‑like in the center.
Extra‑nutty vs. extra‑chocolate
You can skew the pie toward more nuts (closer to a classic pecan pie with chocolate as a background note) by using 2–3 cups pecans and just ½–¾ cup chocolate chips. Or push it toward a chocolate lover’s pie by upping the chocolate and slightly reducing the nuts.
Salted dark chocolate pecan pie
Using dark chocolate and finishing the cooled pie with a sprinkle of flaky sea salt leans into the “dark chocolate + pecan + salt” profile seen in newer recipes, giving a slightly more sophisticated, less sweet pie.
Crust options
While most recipes use a traditional flaky pastry crust, some cooks experiment with chocolate cookie crusts or nutty press‑in crusts. A standard all‑butter or butter‑shortening crust is classic and lets the filling shine.
Texas Chocolate Pecan Pie wraps everything Texans love—pecans, chocolate, and big flavors—into a single, show‑stopping dessert that feels at once familiar and a little bit extra, especially with a pour of bourbon in the mix and a scoop of ice cream on the side.
