Last Updated on July 13, 2025 by Souhail
I still remember the first time I tasted Texas Chocolate Pecan Pie. It was Thanksgiving at a friend’s place just outside of Austin, and one bite had me completely hooked. That rich, gooey filling with its sweet crunch of pecans and melty pockets of chocolate felt like the dessert equivalent of a warm hug, and let me tell you, it’s been a staple on my holiday table ever since.
This Texas Chocolate Pecan Pie is everything you want in a Southern dessert. It’s indulgent without being too heavy, the texture is perfectly balanced between silky and crunchy, and the flavors are downright irresistible. The sweetness of the corn syrup and sugars melds beautifully with buttery pecans and rich chocolate, creating a show-stopping pie that’s as good for Thanksgiving and Christmas as it is for those everyday moments when you’re craving something extra special.
Whether you’re baking it for a potluck, a festive feast, or simply as a treat-yourself kind of night, this pie brings comfort and decadence in every bite.
Table of contents
Why You’re Going to Love This Texas Chocolate Pecan Pie
There’s just something magical about the way this pie comes together, like it was destined to be the star of any dessert table. Here’s why this Texas Chocolate Pecan Pie works so well and why it’ll quickly become one of your go-to dessert recipes:
- Rich yet balanced: The combination of corn syrup, two types of sugar, and butter creates a luscious, gooey base that’s sweet but not cloying.
- Crunchy meets melty: Pecan halves bring the crunch, while the chocolate chips get all warm and melty, giving you a texture dream in every bite.
- Simple to make: This pie comes together in one bowl, no mixer needed, and the hardest part is waiting for it to cool.
- Perfect for holidays: It looks fancy enough for a celebration but is easy enough for a weekday indulgence.
- Make-ahead friendly: It sets beautifully and even tastes better the next day, hello, stress-free entertaining!
Want to tweak it? Here are some easy ways to customize:
- Vegan Option: Use a vegan butter substitute, plant-based milk, and an egg replacer like flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Gluten-Free: Just swap the pie crust for your favorite gluten-free version, store-bought or homemade.
- Extra Chocolatey: Add a few more chocolate chips or use dark chocolate chunks for deeper flavor.
- Bourbon Boost: Stir in 1 to 2 tablespoons of bourbon for a grown-up twist.
What to Prep Ahead (So You’re Not Rushing Later)
If you’re planning this pie for a big meal or just want to keep your kitchen stress to a minimum, a little prep goes a long way. Here’s what you can do ahead of time to make your baking day a breeze:
- Make your pie crust (if going homemade) and keep it chilled or frozen until ready to use.
- Chop or toast the pecans if you prefer smaller pieces or extra nuttiness.
- Measure out the chocolate chips and store them in a small container or bag.
- Mix the sugars together and store in an airtight container, saves a step when you’re ready to bake.
How to Make it
Texas Chocolate Pecan Pie
8
servings15
minutes55
minutes560
kcalThis Texas Chocolate Pecan Pie is the ultimate indulgent dessert, rich, gooey, and loaded with nutty crunch and melty chocolate in every slice. Whether you serve it for a holiday or just a cozy weekend treat, it never fails to impress.
Ingredients
1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)
1 cup light corn syrup
0.5 cup packed light brown sugar
0.25 cup granulated sugar
0.25 cup unsalted butter, melted
3 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
0.25 teaspoon salt
1.5 cups pecan halves
0.75 cup semisweet chocolate chips
Directions
- Preheat the oven to 350°F. Place your pie crust into a 9-inch pie plate and crimp the edges however you like, rustic is totally fine here.
- Mix up the filling. In a large bowl, whisk together the corn syrup, brown sugar, granulated sugar, melted butter, eggs, milk, vanilla, and salt. You want it smooth and well combined.
- Add the goodies. Stir in the pecan halves and chocolate chips so they’re evenly mixed through the batter.
- Assemble the pie. Pour that glorious filling into the pie crust. Use a spatula to spread out the pecans if they’re clumping up.
- Bake. Slide the pie into the oven and bake for 50 to 60 minutes. It’s ready when the center is set (it should barely jiggle if you gently shake it). If the crust edges brown too fast, cover them with foil halfway through.
- Cool completely. This part is hard but important. Let it cool on a wire rack for at least 2 hours so it can set up properly.
- Serve and enjoy! You can serve it at room temp or chilled, and it’s even better with a scoop of vanilla ice cream or whipped cream on top.
Notes
- Watch the crust edges: Keep foil handy to cover the crust halfway through baking to avoid burning.
- Check doneness with a jiggle test: Gently shake the pie, if the center looks set and only wiggles slightly, it’s done.
- Cool completely: Cutting it too early will make the filling runny instead of set. Trust the process!
Nutrition Facts
- Total number of serves: 8
- Calories: 560kcal
- Fat: 32g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 150mg
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 43g
- Protein: 5g
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Little Secrets That Make a Big Difference
I’ve made this pie more times than I can count, and trust me, these little tricks can take it from good to unforgettable. Whether it’s keeping the crust just right or boosting that flavor, these are the moves I swear by every time.
- Toast your pecans first for extra flavor. Just 5–7 minutes in a dry skillet or oven at 350°F will make them beautifully fragrant and nutty.
- Use a glass pie plate so you can see when the bottom crust is golden brown and fully cooked.
- Don’t skip the cooling time. The filling continues to set as it cools, and slicing too early will leave you with a soupy pie.
- Warm it slightly before serving for gooey chocolate and a just-baked feel, 10 seconds in the microwave does the trick!
- Add a pinch of cinnamon to the filling for a subtle warmth that plays well with the chocolate.
Fun Twists to Try on This Classic
If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand, so here are a few ideas to switch things up!
- Bourbon Chocolate Pecan Pie: Add 1 to 2 tablespoons of bourbon to the filling for a deeper, richer flavor with just a hint of oak and spice.
- Dark Chocolate Pecan Pie: Swap semisweet chips for dark chocolate (70% cocoa or more) to give the pie a slightly more grown-up, bittersweet edge.
- Mini Pie Version: Use a muffin tin and pre-made mini tart shells to create adorable individual servings. Bake for 25–30 minutes until set.
- Salted Caramel Pecan Pie: Drizzle a little salted caramel sauce over the top before serving, it adds a buttery-salty hit that cuts through the sweetness.
- Nut-Free Option: Swap the pecans for sunflower seeds or pumpkin seeds if you’re baking for someone with a nut allergy (the texture’s different but still tasty!).
FAQs About Texas Chocolate Pecan Pie
Absolutely! In fact, it’s even better the next day. Just make it up to two days ahead, let it cool completely, and store it in the fridge. It keeps beautifully.
Most likely, it wasn’t baked long enough. The center should be set and barely jiggle when shaken. Also, make sure to let it cool fully so the filling has time to firm up.
Yes! I often do when I’m short on time. Just make sure it’s a deep-dish crust to hold all that gooey goodness.
You can, but it’ll give the pie a deeper, molasses-like flavor. Still delicious, just a bit more intense.
Cover the edges of the crust with foil or a pie shield halfway through baking. This protects it from getting too dark while the filling finishes baking.
Definitely. Chopped pecans give a slightly different texture, but they work just as well and may even be easier to slice through.
Yes. Because of the eggs and dairy, store it in the fridge once cooled. Let it come to room temp or gently reheat for serving.
Give This Decadent Dessert a Try!
I hope you’re as excited to make this Texas Chocolate Pecan Pie as I am to share it with you. It’s one of those desserts that hits all the right notes, rich, nutty, chocolatey, and just downright comforting. Whether you’re bringing it to a holiday feast or baking it on a quiet Sunday, it’s sure to win hearts and maybe even steal the spotlight.
And if you’re looking for more delicious ideas, here are a few of my favorites to try next:
- Craving something savory? Don’t miss my cozy Pillsbury Chicken Pot Pie, the ultimate comfort food.
- For fun, citrusy treats, these Orange Fish Cookies are as cute as they are tasty.
- Need a quick dessert fix? This Oreo Mug Cake comes together in minutes and totally hits the spot.
- Want a party-perfect dip? You’ll love learning How to Make Knorr Spinach Dip.
- And for a hearty dinner idea, these Chicken Stuffed Shells are always a crowd-pleaser.
Thanks for baking with me! Don’t forget to share how it turns out or tag me if you post a pic, seeing your creations always makes my day.