I love making this Texas Chocolate Pecan Pie when I want a dessert that feels rich, comforting, and a little bit special. The combination of buttery pecans and melted chocolate baked into a gooey filling is pure Texas-style indulgence, and it always disappears fast at the table.
Why You’ll Love This Recipe
I like this recipe because it’s simple to put together but tastes like something from a bakery. The filling comes together in one bowl, the crust stays flaky, and the chocolate adds a deep, decadent twist to the classic pecan pie I grew up with. I also appreciate that it’s perfect for holidays, family gatherings, or anytime I want a show-stopping dessert without complicated steps.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 9-inch unbaked deep-dish pie crust
1 cup light corn syrup
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
1/2 cup semi-sweet chocolate chips
Directions
I start by preheating the oven to 350°F (175°C). I place the unbaked pie crust into a deep-dish pie plate and crimp the edges the way I like.
In a large bowl, I whisk together the corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and salt until the mixture looks smooth and well combined. I then stir in the pecans and chocolate chips, making sure they’re evenly distributed.
I carefully pour the filling into the prepared pie crust. I place the pie on the center rack of the oven and bake it for about 50 to 60 minutes, until the center is set but still slightly jiggly. If the crust edges start to brown too quickly, I loosely cover them with foil.
Once baked, I remove the pie from the oven and let it cool completely so the filling can set properly before slicing.
Servings And Timing
I usually get 8 generous slices from this pie.
Preparation time is about 15 minutes, baking takes around 55 minutes, and cooling time is at least 2 hours. From start to finish, I plan on roughly 3 hours.
Variations
I sometimes swap semi-sweet chocolate chips for dark chocolate when I want a deeper chocolate flavor. If I’m feeling adventurous, I add a tablespoon of bourbon to the filling for a classic Texas touch. Chopped pecans can also be used instead of halves for a more even texture throughout the pie.
Storage/Reheating
I store leftover pie covered tightly in the refrigerator for up to 4 days. When I want to reheat a slice, I warm it in the microwave for about 20 to 30 seconds or place it in a low oven until just heated through. I also enjoy it cold straight from the fridge.
FAQs
Can I Make This Pie Ahead Of Time?
I often make this pie a day in advance. I find that the flavors actually improve after resting overnight in the refrigerator.
How Do I Know When The Pie Is Done?
I look for a set center with a slight jiggle. The pie will continue to firm up as it cools.
Can I Use A Store-Bought Pie Crust?
I regularly use a store-bought deep-dish crust, and it works perfectly for this recipe.
What Kind Of Chocolate Works Best?
I prefer semi-sweet chocolate chips, but I’ve also had great results with dark chocolate or chocolate chunks.
Should I Serve It Warm Or Cold?
I enjoy it both ways. Slightly warm with a scoop of ice cream is my favorite, but chilled slices are just as delicious.
Conclusion
This Texas Chocolate Pecan Pie is one of those desserts I come back to again and again. I love how it blends tradition with a chocolatey twist, and it never fails to impress. Whether I serve it for a holiday or a casual dinner, it always feels like a true comfort dessert made with love.
Texas Chocolate Pecan Pie is a rich, gooey dessert filled with buttery pecans and semi-sweet chocolate chips in a sweet, sticky filling—all nestled in a flaky pie crust. It’s a decadent Southern twist on the classic pecan pie, perfect for holidays or special gatherings.
Total Time:3 hours (including cooling)
Yield:8 slices
Ingredients
1 9-inch unbaked deep-dish pie crust
1 cup light corn syrup
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
1/2 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C).
Place the unbaked pie crust into a deep-dish pie plate and crimp the edges.
In a large bowl, whisk together the corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth.
Stir in the pecan halves and chocolate chips until evenly combined.
Pour the filling into the prepared pie crust.
Bake for 50–60 minutes, until the center is set but still slightly jiggly. Cover the edges with foil if they brown too quickly.
Remove from the oven and let the pie cool completely before slicing to allow the filling to set.
Notes
Substitute dark chocolate chips for a richer chocolate flavor.
Add 1 tablespoon of bourbon for a classic Texas twist.
Use chopped pecans for a more uniform texture throughout the filling.
Let the pie cool at least 2 hours before serving for best results.
Serve warm with vanilla ice cream or enjoy chilled.
