Hi and welcome! I’m Sandy Wilder, and I’m so glad you’re here. Baking has always been a joy for me, especially when I get to share timeless Southern desserts like this Texas chocolate pecan pie.
I’m not a pastry chef — just a mom who loves making simple, stress-free recipes that bring family and friends together. This pie combines the richness of chocolate with the crunch of pecans, making it perfect for gatherings or holidays.
Why Texas Chocolate Pecan Pie Is So Special
This dessert isn’t just another pecan pie — it’s Texas-style, which means big flavors and a generous chocolate twist.
A Southern Staple with a Chocolate Upgrade
Traditional pecan pie is beloved across the South, but in Texas, chocolate often joins the party. The addition of cocoa powder and chocolate chips creates a deeper, richer flavor that makes every bite irresistible.
Perfect for Holidays and Gatherings
Whether you’re serving it at Thanksgiving, Christmas, or a casual Sunday dinner, this pie never fails to impress. Its glossy filling, golden crust, and nutty topping make it look like a bakery creation, while being simple enough to bake at home.
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Texas Chocolate Pecan Pie – A Southern Classic
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich Texas-style pecan pie with cocoa, chocolate chips, and crunchy pecans in a buttery crust.
Ingredients
For the Pie Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
1/4 cup granulated sugar
1/4 cup ice water
For the Filling:
1 cup light corn syrup
1 cup brown sugar
1/2 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
2 cups pecan halves
1/2 cup semi-sweet chocolate chips
Instructions
1. Mix flour, salt, and sugar. Add cold butter and mix until crumbly. Stir in ice water, form into a disk, and chill for 30 minutes.
2. Preheat oven to 350°F (175°C).
3. Roll out chilled dough to fit a 9-inch pie pan. Prick the bottom with a fork.
4. Whisk together corn syrup, brown sugar, cocoa powder, and eggs. Stir in vanilla, pecans, and chocolate chips.
5. Pour filling into crust. Bake for 50–60 minutes until set.
6. Let cool on a wire rack for at least 2 hours before slicing.
Notes
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 46g
- Sodium: 190mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Texas Chocolate Pecan Pie, chocolate pecan pie, southern dessert
Ingredients for Texas Chocolate Pecan Pie
One reason this pie is so loved is that it uses pantry staples with a few fresh additions.
For the Pie Crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup ice water
For the Filling
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/2 cup semi-sweet chocolate chips
Step-by-Step Instructions
Making this pie is easier than you think. Here’s how to get it just right.
Step 1: Prepare the Pie Crust
Mix flour, salt, and sugar in a bowl. Cut in cold butter until crumbly. Stir in ice water, form into a disk, and chill for 30 minutes. Roll out the dough to fit a 9-inch pie pan and prick the bottom with a fork.
Step 2: Make the Filling
Whisk together corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in vanilla, pecans, and chocolate chips.
Step 3: Assemble and Bake
Pour the filling into the prepared crust. Bake at 350°F (175°C) for 50–60 minutes until set. Let the pie cool on a wire rack for at least 2 hours before slicing.
Tips for the Perfect Pie
Little adjustments can take this pie from good to great.
Prevent a Soggy Crust
Blind-bake your crust for 10 minutes before adding the filling if you prefer extra crispiness.
Toast the Pecans
For deeper flavor, lightly toast pecans in the oven before adding them to the filling. This small step enhances the nutty taste.
Storage and Make-Ahead
This pie is just as good the next day, making it perfect for planning ahead.
Storing Leftovers
Cover the pie with plastic wrap or foil and store in the refrigerator for up to 4 days. Serve cold or gently warmed.
Freezing the Pie
Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Great for holiday prep, just like our pumpkin pecan muffins.
Variations You’ll Love
Pecan pie is versatile — here are fun ways to change it up.
Bourbon Chocolate Pecan Pie
Add 2 tablespoons of bourbon to the filling for a bold, boozy flavor that pairs beautifully with the chocolate.
No-Bake Twist
For a quicker version, try a chilled chocolate pie like our no-bake chocolate pie. It’s creamy, cool, and perfect for summer.
Serving Suggestions
This pie is decadent on its own, but a few extras can make it even more special.
With Toppings
Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
As a Dessert Spread
Pair this pie with lighter options such as pumpkin mousse pie for a festive holiday dessert table. It balances richness with variety.
FAQs About Texas Chocolate Pecan Pie
1. Why did my pie filling turn runny?
This usually happens if it’s underbaked. Make sure the center is set and slightly firm before removing it from the oven.
2. Can I use dark chocolate instead of semi-sweet?
Yes, but it will make the pie richer and less sweet. Adjust sugar if desired.
3. Do I need to refrigerate pecan pie?
Yes. Since it contains eggs, it should be stored in the refrigerator.
4. Can I make this pie with store-bought crust?
Definitely. It saves time and still delivers excellent results.
5. What’s the difference between Texas pecan pie and regular pecan pie?
The Texas version often includes chocolate, giving it a unique richness.
Conclusion
Texas chocolate pecan pie is more than just a dessert — it’s a true Southern classic. The combination of buttery crust, gooey filling, crunchy pecans, and rich chocolate makes every slice unforgettable.
I’ve baked this pie for holidays, potlucks, and casual family dinners, and it always disappears quickly. Whether you’re new to pecan pie or looking for a fresh twist, this recipe is a guaranteed crowd-pleaser.
Add it to your holiday table, right alongside favorites like pumpkin pie with pecan topping, and you’ll have a spread everyone will remember.
