Name: Texas Chocolate Pecan Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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; 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

I absolutely adore indulging in a rich, decadent pie that brings together the best of Texas flavors with a luscious chocolate twist. This Texas Chocolate Pecan Pie Recipe has become one of my personal favorites, combining the nutty crunch of pecans with the smooth, deep taste of chocolate in every bite. It’s the kind of dessert that feels both comforting and elegant, perfect for sharing with friends and family on any occasion that calls for a special treat.

Why You'll Love This Texas Chocolate Pecan Pie Recipe

When I first tried this Texas Chocolate Pecan Pie Recipe, I was blown away by the powerful flavor combination it offers. The rich cocoa powder blends effortlessly with the sweet, caramel-like corn syrup and brown sugar base, creating a flavor that is decadently chocolatey without being overpowering. Then you get that wonderful contrast from the pecan halves — their buttery crunch balances out the silky filling beautifully. It’s like a perfect dance of textures and flavors in every mouthful.

One of the reasons I keep coming back to this recipe is how straightforward it is to make. Despite tasting like something that requires a professional baker’s touch, it actually comes together with simple pantry staples and easy steps. I love that I can prepare the crust and filling ahead of time, chill it, and have a stunning pie ready to bake when I’m ready for guests or family dinner. Plus, the aroma while it’s baking? Absolutely heavenly, filling the kitchen with warm chocolate and toasted nuts that instantly lift my mood.

This pie isn’t just about taste either — it’s perfect for so many occasions. Whether it’s a holiday feast, a birthday celebration, or just a cozy weekend dessert, it fits right in. I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its indulgence. Honestly, it stands out because it’s both familiar and unique — you get the classic pecan pie warmth with an exciting chocolate surprise that keeps everyone reaching for seconds.

Ingredients You'll Need

A slice of pie with a golden brown, flaky crust sits in a silver pie pan on a white marbled surface. The pie filling is dark brown and textured with small, uneven pieces of nuts mixed throughout, giving a crunchy look. The edge of the crust is crimped and rises slightly above the thick filling. In the background, out of focus, there are some pecans and a white cloth. A woman's hand is holding the slice from the crust side, lifting it gently. photo taken with an iphone --ar 4:5 --v 7

Everything you need for this recipe is delightfully simple but each ingredient plays a vital role in building the perfect texture and flavor profile of this pie. From the flaky crust to the luscious, fudge-like filling, every component contributes to making this dessert truly memorable.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: The foundation of the crust, providing structure and a tender bite when baked.
Unsalted butter: Cold and cubed, it creates a flaky, buttery pastry that's a perfect contrast to the filling.
Granulated sugar: Adds a subtle sweetness to the crust and helps with browning.
Ice water: Brings the dough together without melting the butter, ensuring a flaky crust.
Light corn syrup: A classic pecan pie ingredient that lends chewy texture and sweetness to the filling.
Brown sugar: Adds warmth and depth with its rich molasses notes.
Unsweetened cocoa powder: The magic ingredient that transforms this into the Texas Chocolate Pecan Pie Recipe, giving a rich chocolate flavor.
Eggs: Essential for setting the filling and creating that satisfying custard-like texture.
Vanilla extract: Provides a lovely aromatic complement to the chocolate and nuts.
Pecan halves: Toasted and nutty, they add the classic crunch and flavor this pie is known for.
Semi-sweet chocolate chips: Melt and add gooey pockets of chocolate richness throughout the filling.

Directions

Step 1: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.

Step 2: Slowly stir in the ice water a tablespoon at a time, just until the dough begins to come together. Avoid overmixing. Shape the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Step 3: Preheat your oven to 350°F (175°C). While the oven heats, roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer it to the pan and press into the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.

Step 4: In a medium bowl, whisk together the light corn syrup, brown sugar, and unsweetened cocoa powder until smooth. Add the eggs one at a time, whisking thoroughly after each addition to fully incorporate them.

Step 5: Stir in the vanilla extract, then gently fold in the pecan halves and semi-sweet chocolate chips, distributing them evenly throughout the filling.

Step 6: Pour the filling into the prepared pie crust, spreading it out evenly. Place the pie on the middle rack of the preheated oven and bake for 50 to 60 minutes. The pie should be set but still slightly jiggly in the center when done.

Step 7: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours before slicing to let the filling fully set.

Servings and Timing

This Texas Chocolate Pecan Pie Recipe serves about 8 hearty slices, making it perfect for sharing at family dinners or special gatherings. The prep time is approximately 30 minutes, with an additional 50 minutes of baking time. Don’t forget to factor in the 30 minutes needed to chill the dough and the 2 hours required for the pie to cool properly before slicing. Altogether, you’re looking at around 1 hour and 20 minutes active time, plus resting. The waiting is absolutely worth it!

How to Serve This Texas Chocolate Pecan Pie Recipe

A close-up of a single slice of pecan pie on a white plate, showing three clear layers: a light golden-brown crust at the bottom with a slightly crumbly texture, a thick dark brown filling in the middle that looks smooth and dense, and a top layer covered with whole pecans that are shiny and slightly caramelized, giving a rich, crunchy look. A woman's hand with a gold fork is gently holding the slice from the top right, with the fork's prongs just touching the pecans. The background shows a white marbled surface with a blurred second plate of pie behind it. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Texas Chocolate Pecan Pie Recipe slightly warm so that the chocolate chips are delightfully melty but the filling has set enough to hold its shape. A scoop of creamy vanilla ice cream on the side is my go-to because the cold creaminess contrasts beautifully with the warm, decadent pie. Alternately, a dollop of freshly whipped cream, lightly sweetened and perhaps flavored with a hint of cinnamon, elevates the whole experience.

For a stunning presentation, I like to garnish the top with a few extra pecan halves and a light dusting of cocoa powder or powdered sugar. It adds a touch of elegance and hints at the delicious flavors inside. This pie is perfect for holidays like Thanksgiving or Christmas when you want something that feels traditional but has a unique twist everyone will appreciate.

Beverage pairing? I’m a big fan of bold red wine like Zinfandel or a full-bodied Merlot to complement the chocolate and pecan richness. If you prefer something non-alcoholic, a robust cup of coffee or even a spiced chai tea brings out the deeper flavors perfectly. Whether for a festive party, weekend treat, or special family dinner, serving this pie is always a highlight that gets everyone talking.

Variations

I’ve played around with this Texas Chocolate Pecan Pie Recipe quite a bit to suit different tastes and dietary needs. For example, if you want to make it gluten-free, swapping the all-purpose flour for a gluten-free flour blend works beautifully without sacrificing texture. Just be sure your blend contains xanthan gum or a similar binder to keep the crust flaky.

For vegans, replacing the butter in the crust with coconut oil or vegan butter and using flax eggs or a similar egg substitute in the filling can still yield a satisfying pie. You might need to reduce the corn syrup slightly or replace it with a vegan-friendly syrup, but the chocolate and pecan flavors remain the stars of the show.

Flavor-wise, I sometimes add a pinch of cinnamon or chili powder to add warmth and a bit of a spicy kick that pairs wonderfully with the chocolate. If you're craving something extra indulgent, stirring in toasted coconut or swapping semi-sweet chocolate chips for chunks of dark chocolate can add a deeper layer of flavor. Baking the pie in mini tart pans is also a fun way to create individual servings that look spectacular on a dessert platter.

Storage and Reheating

Storing Leftovers

When it comes to storing leftovers, I find that wrapping the pie tightly with plastic wrap or aluminum foil and placing it in an airtight container in the refrigerator keeps it fresh for up to 4 days. This prevents the crust from drying out and keeps the filling moist and flavorful. Make sure the pie has cooled completely before wrapping to avoid condensation that can make the crust soggy.

Freezing

This Texas Chocolate Pecan Pie Recipe also freezes well if you want to save some for later. After cooling completely, wrap the pie securely in plastic wrap and then in a layer of aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results, then reheat gently.

Reheating

To reheat, I recommend placing individual slices or the whole pie in a preheated oven at 300°F (150°C) for about 10 to 15 minutes until warmed through. Avoid microwaving if possible, as it can make the crust soggy and the filling less pleasant in texture. Reheating in the oven helps revive the pie’s lovely crunchy crust and melty chocolate pockets, making it taste just as delightful as freshly baked.

FAQs

Can I use a store-bought pie crust instead of making my own?

Absolutely! Using a pre-made pie crust is a convenient shortcut that can save you time. Just be sure to choose a good-quality crust and keep an eye on the baking time, as some store-bought crusts bake faster than homemade ones. I recommend blind baking the crust for a few minutes before adding the filling to ensure it stays crisp.

What if I don’t have corn syrup? Is there a substitute?

You can substitute corn syrup with an equal amount of honey, maple syrup, or agave nectar, though this may change the flavor profile slightly. The texture will remain similar since these alternatives also provide sweetness and viscosity needed for the filling to set properly.

Why does my pecan pie filling sometimes crack or weep?

Cracks or weeping in the filling usually mean the pie was either overbaked or cooled too quickly. To avoid this, bake until the filling is just set with a slight jiggle in the center, and allow the pie to cool gradually at room temperature before refrigerating.

Can I make this pie ahead of time?

Yes! I often prepare the crust and filling separately ahead of time. You can refrigerate the filled pie overnight before baking it the next day, which can actually help deepen the flavors. Just take it straight from the fridge to the oven and add a few extra minutes to the baking time if needed.

How can I toast pecans for the best flavor?

Toasting pecans really brings out their nuttiness and crunch. Spread them in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 7-10 minutes, shaking the pan halfway through. Keep a close eye on them to prevent burning, and let them cool before adding to the pie filling.

Conclusion

If you’re craving a dessert that is at once comforting, indulgent, and uniquely delightful, I wholeheartedly encourage you to try this Texas Chocolate Pecan Pie Recipe. It’s a wonderful conversation starter at any table and never fails to bring smiles and second helpings. Once you taste that perfectly balanced blend of chocolate, pecans, and rich filling nestled in a flaky crust, you’ll understand why it’s become one of my all-time favorites. Enjoy baking and sharing this treat as much as I do!