Texas Chocolate Pecan Pie is a delicious twist on the classic pecan pie that everyone loves, featuring gooey chocolate mixed right in with the rich, crunchy pecans. It’s got that perfect combination of sweet and nutty flavors with a touch of chocolaty goodness that makes it extra special.
I always look forward to making this pie when I want to share something a little different but still familiar with friends and family. The chocolate melts into the filling just enough to make every bite a little surprise, and the pecans give a satisfying crunch that keeps you coming back for more. I find it’s best to let the pie cool completely so the filling sets just right—patience is definitely rewarded here!
One of my favorite ways to enjoy Texas Chocolate Pecan Pie is warm with a scoop of vanilla ice cream on top. It’s a great dessert for holiday dinners, weekend gatherings, or any time you want to treat yourself to something comforting and tasty. This pie has a way of bringing people together, and I love hearing “Wow, this is so good!” every time it’s served.
Key Ingredients & Substitutions
Pecan Halves: Pecans are the star here, giving crunch and flavor. If you can’t find pecans, walnuts work well too. For a nut-free version, sunflower seeds are a good swap.
Chocolate Chips: Semi-sweet chocolate chips melt nicely and add richness. You can use dark or milk chocolate chips based on your sweetness preference. Chopped chocolate bars are a fine substitute.
Light Corn Syrup: This adds sweetness and helps the filling set. If you don’t have corn syrup, golden syrup or honey can work, but the texture may be slightly different.
Pie Crust: A good flaky crust really makes the pie. Store-bought crusts save time, but homemade pie crusts give the best texture and flavor.
How Do You Get the Perfect gooey but Set Filling?
The filling needs gentle baking to stay gooey yet firm. Here’s what helps:
- Bake at 350°F and avoid higher temperatures that can dry the filling out or crack the crust.
- Watch for a slight jiggle in the center near the end of baking – that’s perfect. The pie will firm up as it cools.
- Cool completely before cutting to let the filling set fully. Patience here means cleaner slices and great texture.
Equipment You’ll Need
- 9-inch pie pan – I prefer a glass one so I can see the golden crust and pie as it bakes.
- Mixing bowls – for whisking eggs and combining ingredients easily.
- Whisk or electric mixer – helps get a smooth filling with minimal effort.
- Measuring cups and spoons – for accurate ingredient measurements.
- Small saucepan (optional) – if melting the chocolate or butter separately before adding.
Flavor Variations & Add-Ins
- Use dark chocolate or chopped chocolate bars instead of chips for a richer chocolate flavor.
- Add a splash of bourbon or vanilla liqueur to the filling for extra depth.
- Mix in some dried fruits like cranberries or cherries for a sweet-tart twist.
- Replace pecans with walnuts, almonds, or mixed nuts depending on what you prefer or have on hand.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving (optional)
- Additional pecans, for garnish (optional)
How Much Time Will You Need?
This pie takes about 15 minutes to prepare and about 55–60 minutes to bake. Then, you will want to let it cool completely on a wire rack, which usually takes about 2 hours. Cooling is important so the filling sets perfectly before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pie Crust:
Preheat your oven to 350°F (175°C). Take your pie crust and gently place it into a 9-inch pie pan. Crimp the edges if you like to give it a pretty finish. Set the crust aside for now.
2. Add Chocolate Chips:
Sprinkle the semi-sweet chocolate chips evenly over the bottom of the pie crust. This will create a delicious melty chocolate layer inside your pie.
3. Mix the Filling:
In a mixing bowl, whisk together the eggs, light corn syrup, granulated sugar, melted butter, vanilla extract, and salt. Whisk until the mixture is smooth and all ingredients are well combined.
4. Add Pecans and Pour Filling:
Gently stir the pecan halves into the filling mixture. Then pour this pecan mixture over the chocolate chips in the pie crust, spreading it out evenly.
5. Garnish and Bake:
Arrange a few pecan halves on the top of the pie for a nice decorative touch. Place the pie on the middle rack of your preheated oven and bake for 55 to 60 minutes. The filling should look set but might still jiggle slightly in the center—that’s just right!
6. Cool and Serve:
Remove the pie from the oven carefully and place it on a wire rack to cool completely. This cooling period will help the filling thicken and make slicing easier. When ready to serve, add a dollop of whipped cream and sprinkle some pecan pieces on top if you like.
Enjoy your Texas Chocolate Pecan Pie warm or at room temperature for a perfect gooey, nutty, and chocolaty treat!
Can I Use Frozen Pecans for This Pie?
Yes, you can! Just make sure to thaw them completely and pat them dry before adding to avoid extra moisture in the filling.
Can I Make Texas Chocolate Pecan Pie Ahead of Time?
Absolutely! You can bake the pie a day in advance. Store it covered at room temperature or in the fridge. Bring to room temperature before serving for the best texture.
How Should I Store Leftover Pie?
Store leftovers in an airtight container in the fridge for up to 3 days. Warm slices slightly before serving to soften the filling.
Can I Substitute Corn Syrup?
You can use golden syrup or honey as a substitute, but note that they may slightly change the texture and sweetness of the filling. Adjust to taste if using honey.