Texas Chocolate Pecan Pie

I’ve made a lot of pies in my life, but none have ever sparked as much excitement as this Texas Chocolate Pecan Pie. From the moment it comes out of the oven, with that golden crust and glossy, gooey top, people hover. This isn’t your everyday pecan pie—it’s a bold, rich, unapologetically indulgent dessert with deep chocolate notes, toasted pecans, and a whisper of vanilla. It’s the kind of pie that demands attention and guarantees seconds.

What I love most about this pie is that it brings together two Southern favorites—pecan pie and chocolate—in one beautiful dish. It’s decadent without being overly sweet, complex without being fussy. Whether you're making it for a holiday table or a laid-back weekend treat, this pie feels special every time.

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Why You’ll Love This Texas Chocolate Pecan Pie

• It’s a showstopper. That glossy chocolate top and toasted pecans look as good as it tastes.
• Balanced sweetness. The chocolate helps cut through the usual sugary overload of pecan pie.
• Perfect texture. A flaky crust, gooey center, and crunchy pecans—pure harmony.
• Great for make-ahead. It actually gets better as it sits.
• Crowd pleaser. Even non-pecan pie lovers find themselves coming back for another slice.

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What Kind of Chocolate Should I Use for Texas Chocolate Pecan Pie?

The chocolate you choose can completely change the flavor of this pie. I prefer using semi-sweet chocolate chips or chunks—they offer a rich cocoa depth without being overly bitter or sweet. If you're more into dark chocolate, go for 60–70% cocoa, which creates a deeper, almost brownie-like filling. I don’t recommend milk chocolate here—it tends to get lost among the bold flavors of the pecans and sugar.

Using real chocolate bars chopped into chunks instead of chips also works beautifully if you want those rich, melty pockets throughout the pie. The key is quality—since chocolate is front and center, you want something you’d enjoy eating on its own.

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Options for Substitutions

While I love this pie exactly as it is, there’s room to make it your own:

• Crust: A classic pie crust is traditional, but you can use a graham cracker crust or even a chocolate cookie crust for a twist.
• Nuts: No pecans? Try walnuts or hazelnuts, though pecans really are the soul of this Southern classic.
• Sweetener: Swap light corn syrup with maple syrup or honey for a deeper, earthier sweetness.
• Bourbon Boost: A tablespoon of bourbon adds incredible warmth and flavor. Totally optional, but highly recommended.
• Butter Alternatives: You can use plant-based butter for a dairy-free version, just be sure it’s unsalted and good quality.

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Ingredients for This Texas Chocolate Pecan Pie

Each ingredient in this pie plays a key role in building its signature texture and flavor. Here's what you'll need and why:

• Unbaked Pie Crust: This is your foundation. It provides a buttery, flaky base that holds up well to the rich filling.
• Pecans: The heart of the pie. Toasted pecans add crunch, nuttiness, and that iconic Southern flavor.
• Semi-Sweet Chocolate Chips (or Chopped Chocolate): These melt into the filling, creating a luscious, fudgy layer that makes this pie unforgettable.
• Unsalted Butter: Adds richness and helps bind the filling together.
• Eggs: These are crucial for setting the filling so it holds its shape once baked.
• Brown Sugar: Adds a warm molasses note and deepens the sweetness.
• Corn Syrup (light or dark): This is classic for pecan pie—it gives the filling that gooey, glossy texture.
• Vanilla Extract: Brings everything together with a smooth, aromatic finish.
• Salt: A pinch sharpens the flavors and balances the sweetness beautifully.

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Step 1: Prepare the Crust

If you're using a store-bought pie crust, let it thaw according to package directions. For homemade, roll it out and press it into a 9-inch pie dish. Crimp the edges if you like, then chill the crust in the refrigerator while you prep the filling. Cold crust = flakier texture.

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Step 2: Toast the Pecans

Place the pecans on a baking sheet and toast them in a 350°F (175°C) oven for about 6–8 minutes. This simple step deepens their flavor and adds a bit of crunch. Let them cool slightly before mixing into the filling.

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Step 3: Make the Chocolate Mixture

In a saucepan over low heat, melt the butter and chocolate together until smooth. Remove from heat and let it cool slightly—you don’t want to scramble the eggs when you mix them in later.

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Step 4: Combine the Filling

In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla extract, and salt. Slowly add the melted chocolate mixture while whisking constantly to avoid curdling the eggs.

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Step 5: Assemble the Pie

Scatter the toasted pecans over the chilled crust, then pour the chocolate filling over them. The pecans will float up a bit as it bakes, creating that beautiful nutty top.

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Step 6: Bake

Place the pie on a baking sheet (to catch any bubbling over) and bake at 350°F (175°C) for 45–55 minutes. The center should be just set but still slightly wobbly. It will firm up as it cools.

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Step 7: Cool Completely

Let the pie cool at room temperature for at least 2–3 hours before slicing. This allows the filling to fully set, giving you clean, gooey slices every time.

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How Long to Cook the Texas Chocolate Pecan Pie

Bake the pie at 350°F (175°C) for 45 to 55 minutes. You’ll know it’s done when the edges are puffed and set, and the center has just a slight jiggle when you gently shake the pan. If the top or crust starts browning too fast, loosely tent the pie with foil during the last 15 minutes of baking.

Let it cool for at least 2–3 hours before serving. This waiting period is crucial—the pie firms up as it cools, making it easier to slice without the filling spilling out.

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Tips for Perfect Texas Chocolate Pecan Pie

• Toast the pecans. This extra step adds a rich, nutty flavor that makes a big difference.
• Don’t skip cooling the chocolate. Pouring hot chocolate-butter into eggs will scramble them. Let it cool slightly first.
• Use room temperature eggs. They incorporate more smoothly into the filling.
• Chill the crust. Whether homemade or store-bought, a cold crust helps keep it flaky during baking.
• Watch the bake time. Overbaking can make the filling dry and hard. Look for a set edge and a slight jiggle in the center.
• Add flaky sea salt. Just a pinch on top after baking makes the chocolate pop and balances the sweetness.
• Serve with whipped cream. A dollop of lightly sweetened whipped cream adds the perfect airy contrast.

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Watch Out for These Mistakes While Cooking

Even a simple pie can trip you up if you're not careful. Keep an eye out for these common pitfalls:

• Using hot chocolate mixture with eggs: If the chocolate and butter are too warm, you’ll end up with scrambled eggs. Let it cool before mixing.
• Skipping the pie shield or foil tent: The crust or top can overbrown before the center sets. Cover the pie loosely if it starts coloring too quickly.
• Under-toasting the pecans: Untoasted nuts can taste bland. Toast them just until fragrant—don’t skip it!
• Overbaking: If you wait until the center is fully set in the oven, it’ll be dry when it cools. Pull it when it still jiggles a bit in the middle.
• Serving too soon: Cutting the pie before it cools results in a runny mess. Let it rest for the full 2–3 hours.
• Forgetting the salt: Even a sweet dessert like this needs a pinch of salt to balance the richness.

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What to Serve With Texas Chocolate Pecan Pie?

Whipped Cream

A classic partner. Lightly sweetened whipped cream brings airiness to the dense, rich pie.

Vanilla Ice Cream

Cold, creamy, and melty—the ultimate contrast to the warm, fudgy filling.

Fresh Berries

Sliced strawberries or raspberries brighten the plate and cut through the richness.

Bourbon Sauce

Drizzle a warm bourbon caramel over each slice for a Southern-inspired upgrade.

Espresso or Strong Coffee

The bold flavor of coffee enhances the chocolate notes and makes dessert feel complete.

Salted Caramel Drizzle

Another great topping—especially if you're skipping whipped cream.

Toasted Coconut

For a tropical twist, sprinkle some toasted coconut on top after baking.

A Glass of Port or Sweet Red Wine

Perfect for adults looking to elevate the dessert moment with a sip of something special.

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Storage Instructions

Texas Chocolate Pecan Pie stores beautifully, making it an ideal make-ahead dessert. Once fully cooled, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. The flavors actually deepen over time, so it might taste even better on day two!

If you'd like to freeze it, wrap the pie (or individual slices) in a layer of plastic wrap followed by a layer of foil. It can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight and bring to room temperature before slicing. For a fresh-baked feel, warm it in a 300°F (150°C) oven for 10–15 minutes.

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Estimated Nutrition

Here’s an approximate nutritional breakdown for one slice (based on ⅛ of the pie):

• Calories: 520
• Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 160mg
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 39g
• Protein: 5g

Keep in mind, these numbers may vary based on the crust and chocolate you use, as well as any substitutions.

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Frequently Asked Questions

How do I know when the pie is done baking?

The edges should be puffed and set, while the center should still jiggle slightly when you gently shake the pan. It will firm up as it cools.

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Can I make this pie ahead of time?

Absolutely! It actually tastes better the next day. Bake it a day in advance, cool completely, then cover and refrigerate until ready to serve.

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Do I need to toast the pecans first?

Yes, toasting enhances the flavor and texture. It brings out the oils and adds a rich, nutty depth to the pie.

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Can I use a store-bought pie crust?

Definitely. A quality store-bought crust works just fine and makes prep much easier.

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Can I make this without corn syrup?

Yes, you can substitute with maple syrup or golden syrup, but the texture may be a bit less firm. The flavor will be slightly different, though still delicious.

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Is this pie overly sweet?

Not at all. The chocolate balances out the sweetness of the sugar and corn syrup, making it rich without being cloying.

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Can I use dark chocolate instead of semi-sweet?

Yes! Dark chocolate (60–70%) gives the pie a more intense cocoa flavor. Just make sure it’s high-quality.

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Should this pie be served warm or cold?

Room temperature is best, but it's also great slightly warmed with ice cream or chilled if you prefer a firmer texture.

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Conclusion

Texas Chocolate Pecan Pie is the kind of dessert that turns a meal into a memory. Rich with gooey chocolate, studded with toasted pecans, and wrapped in a flaky golden crust—it’s everything you love about traditional pecan pie, but with a bold, chocolatey twist. Whether you're serving it at a holiday table, bringing it to a potluck, or just baking for yourself on a cozy weekend, this pie is guaranteed to impress. It's indulgent, balanced, and surprisingly easy to make. Once you try it, you'll never want to go back to regular pecan pie again.

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