Texas Chocolate Pecan Pie

Few things say celebration in my home like the sweet scent of chocolate and toasted pecans wafting from the oven. This Texas chocolate pecan pie is the centerpiece at every holiday and special Sunday dinner—a rich and gooey classic with that irresistible Southern twist.

My family fell in love with this pie the very first time I made it for Thanksgiving and now I can hardly imagine a holiday table without it. Watching everyone take that first decadent bite is such a joy.

Gather Your Ingredients

• All-purpose flour: Essential for a flaky and sturdy crust. Choose unbleached for the best flavor.
• Salt: Highlights the sweetness and balances chocolate. Use fine sea salt for the subtler touch.
• Unsalted butter: Cold cubes make the crust extra tender. Look for high-fat European butter if possible.
• Granulated sugar: Adds just enough sweetness to a tender crust. Choose pure cane sugar.
• Ice water: Chills and binds the dough for the flakiest texture. Fresh ice-cold water matters.
• Light corn syrup: Makes the filling glossy and gooey. Always check it is fresh and clear.
• Brown sugar: Deepens flavor and offers caramel notes in the filling. Use dark for richer taste.
• Unsweetened cocoa powder: Gives a robust chocolate edge. Pick Dutch-process for a smooth blend.
• Large eggs: Set the filling and create silkiness. Choose fresh free-range eggs if you can.
• Vanilla extract: Adds warmth and complexity. Use pure extract not imitation.
• Pecan halves: Deliver the unique Texas crunch. Look for plump shiny pecans with no bitterness.
• Semi-sweet chocolate chips: Scatter in melty morsels throughout the filling. Use quality chips for the richest flavor.

How to Make It

Make the Pie Dough:

Begin by combining flour, salt, and sugar in a large bowl using your fingertips to evenly distribute the salt. Add the cold cubed butter and work it into the flour, pressing with your fingers until the mixture looks like coarse sand with some pea-sized bits of butter remaining. Drizzle in the ice water little by little, tossing with a fork, until dough just starts to come together. Gather it gently into a ball, wrap in plastic, and chill in the refrigerator at least 30 minutes to fully relax the gluten and keep the crust tender.

Roll and Shape:

On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter. Carefully lift it into a standard 9-inch pie dish, pressing it gently into the corners. Trim any excess hanging off and crimp the edges as desired. Place the pie shell back in the freezer for 10 minutes so it keeps its shape in the oven.

Prepare the Chocolate Filling:

In a large bowl, whisk together light corn syrup, brown sugar, and unsweetened cocoa powder until perfectly smooth. Whisk in eggs one at a time, making sure each is fully combined. Add vanilla extract and blend again. Gently fold in pecan halves and chocolate chips so they are coated with the chocolate batter. This method ensures even distribution of nuts and gooey chocolate in every bite.

Assemble the Pie:

Pour the chocolate pecan filling into the chilled pie shell, smoothing the top with a spatula. Gently shake the pie dish so the filling settles. If desired, arrange some extra pecan halves in a decorative pattern across the top for extra crunch and eye appeal.

Bake to Perfection:

Place the pie on a rimmed baking sheet to catch any bubbling over. Bake in a preheated oven at 350 degrees Fahrenheit for 25 to 30 minutes. Midway through baking, check that the crust edge is not browning too quickly—tent with a bit of foil if needed. The pie is done when the center is set but still a little wobbly. Do not overbake.

Cool and Serve:

Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set and makes for the cleanest cuts. Serve slices as they are or topped with fresh whipped cream or vanilla ice cream for true Southern flair.

My favorite part is always the glossy dark chocolate layer that hugs the toasted pecans. Seeing my kids sneak an extra forkful before dinner is a family tradition that makes baking this pie even sweeter.

Flavor Boosters

For a bold, bittersweet flavor, swap semi-sweet chocolate chips for bittersweet, or add a tablespoon of bourbon to the filling for depth. A sprinkle of flaky sea salt on top brings out all the chocolate and pecan notes.

Serving Suggestions

This pie truly shines with a scoop of vanilla bean ice cream or a generous spoonful of whipped cream. For celebrations, serve smaller slices alongside fresh berries to balance the richness.

Creative Twists

Try maple or agave syrup in place of corn syrup for a different sweetness. Use gluten free flour blends for the crust, or stir in orange zest for a fresh flavor pop. In the fall, toasted walnuts make a nice swap for pecans.

Nothing brings smiles to my table quite like this chocolate pecan pie. If you love a real Southern treat full of sweet crunch and rich chocolate flavor this one will become a treasured recipe for years to come.

Common Questions About This Recipe

→ Can I use store-bought pie crust?

Yes, a store-bought crust works if you prefer convenience. The homemade crust adds extra flavor, but pre-made options save time.

→ How do I prevent a soggy bottom?

Blind baking the crust for a few minutes before adding the filling can help keep the bottom crisp and golden.

→ Do I need to toast the pecans?

Toasting the pecans before mixing into the filling enhances their flavor and provides extra crunch, though it's optional.

→ Can this pie be made ahead?

Absolutely. Prepare a day in advance and store covered at room temperature or in the fridge to let flavors meld beautifully.

→ What's the best way to serve Texas chocolate pecan pie?

Serve slices warm or at room temperature, optionally adding a scoop of vanilla ice cream or whipped cream for a classic touch.