Homemade Texas Chocolate Pecan Pie

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Dessert

If there’s one dessert that screams “Southern comfort” with a touch of chocolate decadence, it’s Texas Chocolate Pecan Pie. This pie is a rich, gooey, nutty, and slightly crunchy masterpiece that never fails to impress—especially during the holidays. I mean, is it even Thanksgiving in Texas if this pie isn’t on the table?

I still remember the first time I had a slice of chocolate pecan pie at a family friend’s holiday potluck. It was love at first bite—the gooey, buttery filling with that layer of melty chocolate and the toasted pecans on top… absolute heaven. Since then, this has become one of those desserts that makes a regular appearance not just on Thanksgiving, but honestly, whenever I’m craving something sweet, indulgent, and a little nostalgic.

The best part? You don’t need to be a professional baker to pull this one off. With just a few pantry staples and one unbaked pie crust, this dessert comes together beautifully. Whether you’re a lifelong pecan pie fan or looking to upgrade your usual recipe with a chocolatey twist, this one is for you.

Let’s get into it—your new favorite pie is just a few steps away.

Ingredients You’ll Need

  • 1 unbaked 9-inch pie crust

  • 1 cup light corn syrup

  • 1 cup granulated sugar

  • 4 tablespoons unsalted butter, melted

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 1 ½ cups pecan halves

  • ¾ cup semisweet chocolate chips

STEP 1: PREP YOUR CRUST AND PREHEAT THE OVEN

Go ahead and preheat your oven to 350°F. While it’s heating up, roll out your unbaked pie crust and place it into a 9-inch pie dish. Crimp the edges however you like—I usually go for a simple pinch pattern, but you can get fancy if you’re feeling it. Set the crust aside for now while we mix the filling.

Tip: You can absolutely use a store-bought crust if you’re short on time, but if you’ve got a homemade crust recipe you love, this is a great place to use it.

STEP 2: MIX THE FILLING

In a large mixing bowl, whisk together the corn syrup, granulated sugar, melted butter, eggs, vanilla extract, and salt. You want this mixture to be smooth and fully combined, with no streaks of egg or clumps of sugar.

It might not look like much now, but trust me—this is the gooey goodness that becomes the heart of the pie.

STEP 3: ADD THE GOOD STUFF (PECANS + CHOCOLATE)

Once your base filling is mixed, gently fold in the pecan halves and semisweet chocolate chips. Make sure everything is evenly distributed—no one wants a chocolate-chip-less bite of pie, right?

The pecans will float a bit, which is perfect. That’s how you get that gorgeous top layer of toasted nuts once the pie is baked.

STEP 4: ASSEMBLE AND BAKE

Pour the filling into your prepared pie crust, making sure to scrape down the bowl so you don’t leave any of that goodness behind. The pecans will naturally rise to the top, giving you that signature pie look.

Pop the pie into your preheated oven and bake for 55 to 60 minutes. You’ll know it’s ready when the center is puffed and just set. If you notice the crust starting to brown too quickly, go ahead and cover the edges with foil during the last 15 minutes to prevent burning.

Pro Tip: Ovens can be tricky, so start checking your pie around the 50-minute mark. You’re looking for a little jiggle in the center (kind of like a cheesecake), but not a soupy one.

STEP 5: COOL AND SET

This step is crucial for getting clean slices. Once the pie is done baking, take it out and place it on a wire rack. Let it cool completely—at least two hours—before slicing. The filling continues to set as it cools, so don’t rush this part even if your kitchen smells irresistible.

How to Serve and Customize Texas Chocolate Pecan Pie Perfectly

So now that your Texas Chocolate Pecan Pie is baked and cooling on the counter (and yes, your kitchen smells amazing), let’s talk about serving, storage, and a few fun twists to make this already-delicious pie even more irresistible.

I’ll also walk you through a few easy tips to make sure every slice comes out picture-perfect, and how to make this recipe your own—because pie should never be one-size-fits-all.

STEP 6: SLICE AND SERVE (THE RIGHT WAY)

Once your pie has cooled completely—at least 2 hours, ideally longer if you can wait—it’s ready to slice. Use a sharp knife and wipe it clean between each cut. This little trick helps keep the filling from sticking and makes each slice look clean and professional.

Now, here’s the real question: what do you serve it with?

You really can’t go wrong here. The classic combo is:

  • A scoop of vanilla ice cream — adds a cool, creamy contrast to the rich filling

  • Whipped cream — homemade or store-bought, both work great

  • A drizzle of chocolate or caramel sauce — if you’re going all out

This pie is definitely indulgent, so I usually keep portions on the smaller side—though seconds are always welcome at our house.

Tips for the Best Chocolate Pecan Pie

Making a pie that looks great and tastes even better doesn’t have to be complicated. Here are a few extra tips I’ve learned after baking this pie more times than I can count:

  • Toast your pecans before mixing them in.
    This brings out a deeper, nuttier flavor. Just toss them in a dry skillet for a few minutes or bake them at 350°F for about 8 minutes. Let them cool before adding to your filling.

  • Use high-quality chocolate chips for richer flavor.
    Semisweet works beautifully here, but if you prefer bittersweet or even dark chocolate chunks, feel free to experiment.

  • Prevent an over-browned crust by using a pie shield or foil.
    Cover the edges about halfway through baking if they’re getting too dark.

  • Let the pie cool completely before slicing.
    I know I’ve said it already, but this step is a game-changer for clean slices and fully set filling.

  • Make it ahead.
    This pie actually gets better the next day as the flavors have time to meld together. Just cover it loosely with foil or plastic wrap and store in the fridge.

Flavor Variations to Try

If you’re feeling a little adventurous or just want to switch things up, here are a few fun ways to put a new twist on this Texas favorite:

  • Add a splash of bourbon – Mix 1 to 2 tablespoons into the filling for a warm, boozy kick. It’s a Southern classic twist that pairs beautifully with the pecans and chocolate.

  • Mix in shredded coconut – Stir in ½ cup of sweetened shredded coconut for a tropical touch that adds extra chewiness.

  • Sprinkle sea salt on top after baking – A few flakes of sea salt add a beautiful finish and balance out the sweetness.

  • Go gluten-free – Use your favorite gluten-free pie crust and double-check that your chocolate chips are certified gluten-free.

  • Use chopped pecans instead of halves – This gives a more even distribution throughout the filling and can make slicing even easier.

How to Store and Reheat

Once your pie has cooled and you’ve (hopefully) enjoyed a slice or two, here’s how to store the leftovers:

  • Refrigerator: Cover the pie with foil or plastic wrap and store it in the fridge for up to 4 days.

  • Freezer: This pie also freezes well. Wrap tightly in plastic and then foil, and freeze for up to 2 months. Let it thaw overnight in the fridge before serving.

To reheat, pop individual slices in the microwave for about 15-20 seconds or warm the whole pie in a 300°F oven for 10-15 minutes.

Texas Chocolate Pecan Pie FAQ + Final Thoughts

By now, you’ve got everything you need to make this rich and gooey Texas Chocolate Pecan Pie from scratch—but if you’re anything like me, a few questions always pop up the first time you try a new recipe. So, let’s cover some of the most common ones I’ve heard (and asked myself) over the years.

Whether you’re baking this for a special occasion, a holiday gathering, or just a cozy weekend treat, these quick answers should help clear up any last-minute concerns.

Frequently Asked Questions

1. How do I know when the pie is done baking?
The pie is ready when the center is puffed, slightly firm to the touch, and only jiggles a little—like set gelatin, not like liquid. If the outer edges of the filling are set and the center has a slight wobble, you’re good to go. Overbaking can lead to a dry, cracked top, so keep an eye on it around the 50-minute mark.

2. My pie turned out runny—what went wrong?
A runny filling usually means it was underbaked or didn’t cool long enough. Make sure the pie bakes until the center is just set, and let it cool completely—at least 2 hours. This allows the sugars and eggs to fully firm up.

3. Can I use dark corn syrup instead of light?
Yes, you can. Dark corn syrup will give the pie a slightly richer, deeper flavor with a hint of molasses. It’s totally up to your taste preference. Some bakers even mix half light and half dark.

4. What kind of chocolate chips should I use?
Semisweet chocolate chips are the go-to for this recipe because they balance well with the sweet filling. But if you like a bolder chocolate flavor, feel free to use dark chocolate chips or even chop up a chocolate bar for a rustic look.

5. Can I make this pie ahead of time?
Absolutely. In fact, it tastes even better the next day. Just bake it as directed, cool completely, and store covered in the refrigerator. Take it out an hour or so before serving so it can come to room temperature—or warm it slightly in the oven.

6. Can I use a frozen pie crust?
Yes, a frozen crust works fine. Just make sure it’s completely thawed before filling and baking. You’ll also want to use a deep-dish style if possible, as this filling is generous.

7. How should I store leftovers?
Wrap the pie in foil or plastic wrap and store in the fridge for up to 4 days. You can also freeze it—just wrap it tightly and store for up to 2 months. Thaw overnight in the fridge before reheating or serving.

Final Thoughts: Don’t Wait for a Holiday to Make This Pie

There’s something magical about the way toasted pecans, sweet gooey filling, and melted chocolate come together in this Texas Chocolate Pecan Pie. It’s the kind of dessert that makes people pause mid-bite, close their eyes, and say, “Wow.”

And honestly? While this pie is a holiday classic for a reason, there’s no rule that says you have to wait until Thanksgiving to enjoy it. I’ve baked it for birthdays, Sunday dinners, even just because I had extra pecans in the pantry. It never disappoints.

If you give this recipe a try, I’d love to hear how it turned out for you. Did you make any fun variations? Serve it with something extra on top? Drop a comment and let’s swap ideas. Nothing brings people together quite like pie—and this one is worth sharing.

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Homemade Texas Chocolate Pecan Pie

Homemade Texas Chocolate Pecan Pie is a rich and decadent dessert that blends the deep, nutty flavor of toasted pecans with the smooth indulgence of melted chocolate, all baked into a flaky pie crust. A Southern classic with a chocolate twist, this pie delivers a sweet, gooey filling with a satisfying crunch in every bite. It’s a crowd-pleaser during holidays, special occasions, or any time you’re craving a taste of true Texas comfort.

  • Author: Mark's Recipe

Ingredients

Scale

1 unbaked 9-inch pie crust

1 cup light corn syrup

1 cup granulated sugar

4 tablespoons unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

1 ½ cups pecan halves

¾ cup semisweet chocolate chips

Instructions

1️⃣ Preheat the oven to 350°F. Place the unbaked pie crust in a pie dish and crimp the edges. Set aside.

2️⃣ In a large mixing bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt until fully combined and smooth.

3️⃣ Stir in the pecan halves and chocolate chips, mixing until evenly distributed.

4️⃣ Pour the filling into the prepared pie crust, spreading the pecans evenly across the top.

5️⃣ Bake the pie for 55 to 60 minutes, or until the center is set and slightly puffed. If the crust begins to brown too quickly, cover the edges with foil during the last 15 minutes of baking.

6️⃣ Remove from the oven and let the pie cool completely on a wire rack. The filling will set further as it cools.

Notes

For deeper flavor, lightly toast the pecans before mixing them into the filling. Let the pie cool at least two hours before slicing to ensure clean cuts. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to four days.

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