This Texas Chocolate Pecan Pie is a rich, indulgent dessert that blends the nutty crunch of pecans with smooth chocolate in a luscious, classic Southern-style filling. Baked into a buttery homemade crust, this pie brings comfort and decadence together in every bite—perfect for holidays, celebrations, or whenever I want something truly special.
Why You’ll Love This Recipe
I love how this pie delivers layers of flavor and texture—sweet, nutty, and chocolaty with a gooey center and crisp top. The homemade crust adds an extra touch of love, and the combination of corn syrup, cocoa, and pecans gives it that signature Texas flair. Whether it’s a family gathering or just a cozy night in, this pie never fails to impress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
directions
Prepare the Pie Crust: I mix the flour, salt, and sugar together, then cut in the cold butter until it looks crumbly. I stir in the ice water, form the dough into a disk, and chill it for 30 minutes.
Preheat the Oven: I set the oven to 350°F (175°C) while the dough chills.
Roll Out the Dough: Once chilled, I roll the dough to fit a 9-inch pie pan and prick the bottom with a fork to prevent puffing.
Prepare the Filling: I whisk together corn syrup, brown sugar, cocoa powder, and eggs. Then I stir in vanilla, pecans, and chocolate chips.
Assemble and Bake: I pour the filling into the prepared crust and bake for 50–60 minutes, until the top is puffed and the center is just slightly jiggly.
Cool and Serve: I let the pie cool on a wire rack for at least 2 hours before slicing. This step is key for clean slices and a fully set filling.
Servings and timing
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Variations
I sometimes swap light corn syrup with maple syrup for a deeper sweetness, or I use whole wheat flour in the crust for a nuttier flavor. For a dairy-free version, I replace the butter with coconut oil or vegan butter. If I’m feeling extra indulgent, I even toss in a few more chocolate chips on top before baking.
storage/reheating
Once cooled, I store the pie in an airtight container in the fridge for up to 4 days. For longer storage, individual slices freeze well—just wrap them tightly and freeze for up to 2 months. When I’m ready to enjoy a slice, I let it thaw in the fridge overnight and warm it briefly in the microwave or oven.
FAQs
How do I know when the pie is done?
I look for edges that are set and a center that still jiggles slightly—just like a good custard pie. It’ll firm up more as it cools.
Can I make the crust ahead of time?
Yes, I often make the crust a day or two in advance. I keep it wrapped in the fridge until I’m ready to roll it out.
Can I use store-bought crust?
Absolutely. While I love the flavor of homemade crust, a good-quality store-bought one works great when I’m short on time.
What type of cocoa powder should I use?
I use unsweetened cocoa powder for a deep, rich chocolate flavor. Dutch-processed or natural cocoa both work here.
How do I prevent the crust from getting soggy?
I make sure to prick the crust with a fork and bake the filling thoroughly. Some also like to blind bake the crust for extra insurance, but I find it’s not necessary with this recipe.
Conclusion
This Texas Chocolate Pecan Pie brings together everything I crave in a dessert—sweet, nutty, rich, and irresistibly chocolaty. It’s a crowd-pleaser that looks impressive but is surprisingly easy to make. Whether for the holidays or a weekend treat, this pie always delivers.
A rich, indulgent pie combining the nutty crunch of pecans with chocolate in a classic Texas-style filling.
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
Instructions
Prepare the Pie Crust: 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.
Preheat the Oven to 350°F (175°C).
Roll Out the Dough: Roll out the chilled dough to fit a 9‑inch pie pan. Prick the bottom with a fork.
Prepare the Filling: Whisk together corn syrup, brown sugar, cocoa powder, and eggs. Stir in vanilla, pecans, and chocolate chips.
Assemble and Bake: Pour the filling into the crust. Bake for 50‑60 minutes until set and top slightly puffed, center may still jiggle slightly.
Cool and Serve: Let cool on a wire rack for at least 2 hours before slicing.
Notes
Use whole wheat flour for a nuttier crust as a substitution.
Maple syrup can be used instead of light corn syrup for a different sweetness profile.
Use coconut oil or vegan butter to make dairy‑free crust.
The pie is done when the edges are set and the center is still slightly jiggly; it firms up upon cooling.
Let the pie cool for 2 hours to set properly before slicing.
Store in airtight container in fridge up to 4 days; slices can be frozen for up to 2 months.
