Texas Chocolate Pecan Pie

Why You’ll Love Texas Chocolate Pecan Pie Recipe

I like this recipe because it combines everything I love about a traditional pecan pie with deep chocolate flavor. I enjoy how the toasted pecans add crunch while the chocolate melts into the filling and creates ribbons throughout the pie. It’s easy to make, travels well, and somehow tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Filling
1 ½ cups Texas pecans – Toasted
1 cup Dark chocolate chips – Spread on crust bottom
1 cup Corn syrup – Light
1 cup Brown sugar – Packed
3 large Eggs – Room temp if possible
4 tablespoon Butter – Melted
1 teaspoon Vanilla extract
¼ teaspoon Salt

Crust
1 Unbaked pie shell – 9-inch

Directions

I begin by preheating the oven to 350°F and placing the unbaked pie crust into a 9-inch pie dish. I spread the dark chocolate chips evenly across the bottom of the crust.
I toast the pecans on a baking sheet for about 5 to 7 minutes until fragrant, then let them cool slightly.
In a large bowl, I whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth and glossy.
I scatter the toasted pecans over the chocolate chips in the crust, then slowly pour the filling over the top. I gently tap the pie dish to release any air bubbles.
I bake the pie for about 50 to 60 minutes, until the edges are set and the center still jiggles slightly.
I let the pie cool at room temperature for at least 2 hours before slicing so it sets properly.

Servings and Timing

I usually get about 8 slices from this pie. Prep time takes around 15 minutes, bake time is about 55 minutes, and cooling time is roughly 2 hours, bringing the total time to about 3 hours and 10 minutes.

Variations

I sometimes use semi-sweet chocolate chips instead of dark chocolate for a slightly sweeter pie. When I want extra depth, I add a pinch of cinnamon to the filling. I also enjoy serving it with whipped cream or vanilla ice cream.

Storage/Reheating

I store this pie loosely covered at room temperature for up to two days or in the refrigerator for up to four days. If I want to warm a slice, I heat it gently in the microwave for a few seconds.

FAQs

Do I need to toast the pecans?

I always toast them because it brings out a deeper, nuttier flavor.

How do I know when the pie is done?

I look for set edges and a center that jiggles slightly but isn’t liquid.

Can I make this pie ahead of time?

I often make it a day ahead because it slices better and tastes richer.

Will the chocolate burn on the bottom?

I find it melts smoothly into the filling and doesn’t burn at this temperature.

Can I use a store-bought crust?

I use one often, and it works perfectly.

Why does the pie need to cool so long?

I let it cool so the filling fully sets and slices cleanly.

Can I freeze this pie?

I freeze it tightly wrapped, then thaw overnight in the refrigerator.

Is this pie very sweet?

I find it rich and sweet, but balanced by the toasted pecans and dark chocolate.

What’s the best way to slice it?

I use a sharp knife and wipe it clean between slices.

What pairs well with this pie?

I love it with whipped cream or vanilla ice cream.

Conclusion

I keep this Texas Chocolate Pecan Pie in my dessert rotation because it’s rich, classic, and always a crowd-pleaser. With its gooey filling, toasted pecans, and melted chocolate, it’s the kind of Southern dessert I’m proud to serve again and again.