Every Thanksgiving, my kitchen turns into a warm hub of clinking pans, cinnamon-scented air, and a playlist of old Willie Nelson and Emmylou Harris tunes drifting through the house. A few years back, I decided to stray from our family’s standard pecan pie recipe—just a little. My eldest grandson, who always sneaks chocolate chips into his pancakes, asked if I could make “a pie that tastes like Texas and chocolate.” That’s how this Texas Chocolate Pecan Pie was born—right from a child’s sweet craving and a grandmother’s curious spirit.

I still use the same pie dish my mother passed down, the one with tiny nicks around the rim and faded blue floral patterns. That dish has held dozens of pies over the years, but this one always draws the most compliments. The smell alone brings folks to the table—roasted pecans mingling with buttery chocolate and a whisper of vanilla. The first time I brought this pie out after dinner, my son called it “decadent and dangerous”—the best kind of dessert.

Now, whenever someone asks for a dessert that captures comfort, tradition, and a little indulgence, I know just what to recommend. It’s not just pie. It’s a memory wrapped in flaky crust and chocolate swirls. And the best part? You don’t have to wait until Thanksgiving to enjoy it.

Short Description

Texas Chocolate Pecan Pie is a rich, gooey dessert filled with roasted pecans and melted chocolate, baked in a flaky crust. It’s a comforting Southern treat perfect for holidays, potlucks, or anytime you need something sweet and indulgent.

Key Ingredients

For the Crust:

1 pre-made 9-inch pie crust (or homemade if preferred)

For the Filling:

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup semi-sweet chocolate chips

For the Garnish (Optional):

Whipped cream
Extra pecans or chocolate shavings

Tools Needed

9-inch pie dish
Mixing bowls
Whisk
Measuring cups and spoons
Baking sheet
Aluminum foil

Cooking Instructions

Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it gently into a 9-inch pie dish. Trim any excess and flute the edges using your fingers or a fork for a decorative touch. Set aside.

Step 2: Make the Filling
In a large bowl, whisk together corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix until smooth and slightly frothy.

Step 3: Add the Pecans and Chocolate
Fold in the pecan halves and chocolate chips. Stir gently to ensure they’re evenly coated with the syrupy mixture.

Step 4: Assemble the Pie
Pour the filling into the prepared crust. Use a spatula to spread the pecans and chocolate evenly so the top looks balanced.

Step 5: Bake
Place the pie dish on a baking sheet (to catch drips) and bake in the preheated oven for 50–55 minutes. The center should jiggle just a bit when you move the pan, but not slosh. If the crust browns too quickly, tent the edges with aluminum foil.

Step 6: Cool and Serve
Let the pie cool on a wire rack for at least 2–3 hours. This helps the filling set properly. Serve at room temperature with a dollop of whipped cream and a sprinkle of chocolate shavings or extra pecans if desired.

Why You’ll Love This Recipe

– Rich, gooey, chocolatey filling with toasted pecans in every bite

– Simple ingredients, pantry-friendly

– Can be made ahead for holidays and gatherings

– A perfect blend of crunchy and creamy textures

– No need for a fancy crust—store-bought works just fine

Mistakes to Avoid & Solutions

1. Overbaking the pie
Overbaking can lead to a dry filling and hard texture. Pull it from the oven when the edges are firm but the center jiggles slightly. It will finish setting as it cools.

2. Skipping the baking sheet
The filling can bubble and spill over the crust. Always place the pie dish on a baking sheet to prevent oven messes.

3. Forgetting to tent the crust
The edges of the crust can brown faster than the filling bakes. If you see the edges getting too dark, cover them with aluminum foil halfway through baking.

4. Serving too soon
If you slice before it’s cooled, the filling will spill out. Let it cool fully—patience makes the cleanest slices.

5. Using cold eggs or butter
Cold ingredients won’t blend properly and may cause the filling to separate. Let your eggs and butter come to room temperature first.

Serving and Pairing Suggestions

Slice and serve with whipped cream or vanilla bean ice cream

Pairs beautifully with coffee or hot cocoa

Serve it warm for a cozy feel or chilled for a firmer texture

Perfect for Thanksgiving dessert tables, church potlucks, or weekend dinners

Try it with a drizzle of bourbon caramel sauce for extra indulgence

Storage and Reheating Tips

To store: Cover the cooled pie tightly with foil or plastic wrap and refrigerate for up to 4 days.

To freeze: Wrap the whole pie or individual slices in plastic wrap, then foil. Freeze for up to 2 months.

To reheat: Warm slices in the oven at 300°F for about 10–12 minutes. For quicker results, microwave each slice for 15–20 seconds.

Avoid soggy crusts: Always reheat uncovered so steam can escape.

FAQs

1. Can I use dark corn syrup instead of light?
Yes, but it will make the filling slightly richer and give the pie a deeper, more molasses-like flavor.

2. Can I make this pie ahead of time?
Absolutely. It tastes even better the next day after the flavors have settled. Store it in the fridge and let it come to room temperature before serving.

3. What kind of chocolate chips should I use?
Semi-sweet is best for balance, but you can use milk or dark chocolate depending on your preference.

4. Do I have to use pecan halves?
No—chopped pecans work too. Just reduce the amount slightly to avoid overfilling.

5. Can I make this recipe gluten-free?
Yes! Just swap the regular pie crust for a gluten-free version. The filling itself is naturally gluten-free.

Tips & Tricks

Toast your pecans beforehand for extra flavor—just 5–7 minutes in a 350°F oven.

Want a glossy finish? Brush the crust edges with egg wash before baking.

Let the pie sit overnight for best slicing results.

Use a serrated knife for clean, even slices without crushing the filling.

Line the bottom of the crust with a sprinkle of flour to prevent sogginess.

Recipe Variations

1. Bourbon Chocolate Pecan Pie
Add 1–2 tablespoons of bourbon to the filling for a warm, caramel note. Reduce the vanilla slightly to balance the flavor.

2. Mocha Pecan Pie
Add 1 tablespoon of instant espresso powder to the filling. It deepens the chocolate flavor and gives a sophisticated twist.

3. Coconut-Chocolate Pecan Pie
Stir 1/2 cup sweetened shredded coconut into the filling. It adds a chewy, tropical layer.

4. Salted Caramel Pecan Pie
Drizzle 1/4 cup of salted caramel sauce into the filling before baking. Finish with a pinch of sea salt once it’s cooled.

5. Mini Texas Pecan Pies
Use a muffin tin and cut out small crust circles. Fill each about 3/4 full and bake for 25–30 minutes. Perfect for parties or gifting!

Final Thoughts

This Texas Chocolate Pecan Pie has become something of a signature dish in my kitchen—humble in its roots but bold in flavor. It’s a sweet that tastes like home, whether served on a special holiday or an ordinary Sunday. The chocolate chips melt into ribbons beneath the toasty pecans, and every bite feels like a warm hug.

I don’t just make this pie for the flavor—I make it because it brings people together. Sharing a slice always leads to second helpings, laughter, and stories at the table. And in my book, that’s what makes a dessert truly special.

Texas Chocolate Pecan Pie

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Crust:
1 pre-made 9-inch pie crust (or homemade if preferred)
For the Filling:
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup semi-sweet chocolate chips
For the Garnish (Optional):
Whipped cream
Extra pecans or chocolate shavings

Instructions

Step 1: Prepare the Crust
Preheat oven to 350°F (175°C). Roll out the pie crust and press it into a 9-inch dish. Trim and flute the edges. Set aside.

Step 2: Make the Filling
Whisk corn syrup, both sugars, melted butter, eggs, vanilla, and salt in a large bowl until smooth.

Step 3: Add the Pecans and Chocolate
Stir in pecan halves and chocolate chips until evenly coated.

Step 4: Assemble the Pie
Pour filling into crust and spread the pecans and chips evenly with a spatula.

Step 5: Bake
Set pie on a baking sheet. Bake 50–55 minutes, until the center is set but slightly jiggly. Tent crust edges if browning too fast.

Step 6: Cool and Serve
Cool on a wire rack for 2–3 hours. Slice and serve with whipped cream, extra pecans, or chocolate shavings if desired.