Texas Chocolate Pecan Pie

Texas chocolate pecan pie brings all the best parts of southern baking straight into your kitchen with a deep fudgy layer beneath crisp buttery pecans. It is the ultimate dessert for potlucks and holidays but is so easy to master you will want it in regular rotation for family weekends or any sweet craving.

I first made this when my kids begged for something special after a long week and now my extended family requests it every Thanksgiving. It has become our celebratory go to pie.

Gather Your Ingredients

• All purpose flour: Provides the foundation for a flaky homemade crust. Look for unbleached flour for the best flavor.
• Unsalted butter cold and cubed: Creates that rich tender crust. Choose high quality butter and chill well before use.
• Granulated sugar: Just enough to give the dough a subtle sweetness. A fine grain ensures it blends evenly.
• Ice water: Helps the crust come together without making it tough. Use cold water straight from the fridge.
• Salt: Sharpens all the flavors in the crust. A tiny pinch balances the sweet filling.
• Light corn syrup: Creates a glossy chewy filling. Try to select a fresh bottle for the cleanest taste.
• Brown sugar: Brings warmth and a hint of molasses. Mix well to avoid lumps in the filling.
• Unsweetened cocoa powder: Lends deep chocolate richness. Dutch process works beautifully if available.
• Large eggs: Bind the filling together and give structure. Use room temperature eggs for even mixing.
• Vanilla extract: Enhances every flavor in the pie. Pure extract makes all the difference here.
• Pecan halves: Deliver the iconic Texas crunch. Fresh pecans are best so check for crispness not softness.
• Semi sweet chocolate chips: Melt into little pools for a luscious bite. Choose good quality chocolate to shine through.

How to Make It

For the Pie Crust:

Make the dough by whisking flour, salt, and sugar in a large bowl. Add cold cubed butter and work it in using your fingers or a pastry cutter until it looks like coarse crumbs with some pea sized bits of butter. This means your crust will turn out extra flaky.

Add ice water:

A tablespoon at a time just until the dough holds together when pinched. Gather into a disc, wrap in plastic, and chill for at least 30 minutes. This keeps the crust from shrinking and lets the gluten relax for best texture.

Roll and shape:

On a lightly floured surface, roll the chilled dough into a round about one eighth inch thick. Fit into a nine inch pie pan, trim the edges, and crimp decoratively. Prick the base with a fork and chill again while you make the filling.

For the Filling:

In a large bowl, whisk together corn syrup, brown sugar, and cocoa powder until the mixture is smooth. Add eggs and vanilla and whisk until completely blended. Add a pinch of salt to round out the sweetness.

Assemble:

Fold in the pecan halves and chocolate chips until evenly distributed. Pour the filling into the chilled pie crust and arrange a few extra pecans on top for a polished look.

Bake:

Bake at 350 degrees Fahrenheit for 25 to 30 minutes. The center should be just set and slightly puffed. Cool completely before slicing for the neatest presentation.

Pecans are always my favorite part. My daughter loves helping to arrange each one just right on the surface and we always sneak a few extra before baking. This pie is a nostalgic taste of Texas for me and feels like home with every bite.

Flavor Boosters

For deeper flavor, toast the pecans before adding them to the filling. In spring, add orange zest for a bright contrast or in autumn, a sprinkle of cinnamon for coziness. Dark chocolate chips can give the pie a richer, bittersweet edge if you like.

Serving Suggestions

Serve warm slices with a scoop of vanilla or bourbon whipped cream or fresh berries for balance. A caramel drizzle feels festive during the holidays and makes every bite a celebration.

Creative Twists

Make it gluten free by swapping in your favorite gluten free flour blend. If you do not have corn syrup, use golden syrup or a mix of honey and water. Try freezing slices for quick treats or chill in the fridge for a firmer, easy to cut pie.

A classic Texas chocolate pecan pie is simple but unforgettable. Take care not to overbake, and toast your pecans for that true Texas flavor.

Common Questions About This Recipe

→ How do I achieve a flaky pie crust?

Use cold butter and ice water, working the dough minimally to keep it from becoming tough. Chill the dough before rolling out.

→ Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips add a more intense cocoa flavor and can substitute semi-sweet chips in equal measure.

→ Should I toast the pecans before adding them?

Toasting pecans briefly brings out their natural oils and enhances flavor, but it's optional for this pie.

→ How long should the pie cool before slicing?

Let the pie cool for at least two hours to allow the filling to set properly before slicing for clean servings.

→ Can this pie be made ahead of time?

Yes, prepare the pie a day in advance and store it at room temperature or refrigerate for up to three days.