Texas Chocolate Pecan Pie is a rich and delicious twist on the classic pecan pie, packed with gooey chocolate chips and crunchy pecans all baked into a sweet, buttery crust. The mix of chocolate and nuts creates a perfect balance of creamy and crunchy textures that make every bite a little celebration.
I love making this pie because it feels like a special treat that’s both familiar and exciting. The melted chocolate adds that extra depth of flavor that makes it stand out, and the pecans give it a satisfying crunch. When I slice it, I always get so excited to see the shiny, nut-studded top and the rich filling inside.
This pie is amazing served with a scoop of vanilla ice cream or a dollop of whipped cream on top. It’s perfect for holidays, family gatherings, or just when I want to enjoy something sweet and comforting. If you’re a fan of chocolate and nuts, this pie is sure to become a favorite in your kitchen too!
Key Ingredients & Substitutions
Pie crust: I like a buttery, flaky crust for this pie. You can use store-bought for convenience or homemade for a richer taste. Gluten-free crusts also work well if needed.
Semi-sweet chocolate chips: These add a nice balance to the sweetness of the pecans. You can substitute with dark or milk chocolate chips depending on your preference.
Pecans: Fresh pecan halves give a lovely crunch and flavor. If you’re allergic or don’t have pecans, walnuts are a good substitute.
Corn syrup: Light corn syrup keeps the filling smooth and gooey. If unavailable, you can swap with golden syrup or a mild honey, but the texture might slightly change.
How Do You Get the Perfect Gooey Yet Set Filling in Pecan Pie?
Balancing the pie filling takes a little care to get gooey but not runny. Here’s what works for me:
- Mix eggs, corn syrup, sugar, butter, and vanilla until smooth—this helps everything combine evenly.
- Add chopped pecans last and stir gently to keep them distributed but not broken up too much.
- After pouring the filling in the crust, bake at 350°F. Check at around 50 minutes—the center should jiggle slightly but not be liquid.
- If the crust edges brown too soon, cover with foil or a pie shield to prevent burning.
- Let the pie cool completely after baking. This step is important; it allows the filling to set and makes slicing easier.
Equipment You’ll Need
- 9-inch pie pan – I prefer a deep one to hold all that gooey filling and nuts without overflowing.
- Mixing bowls – for whisking the filling ingredients smoothly.
- Whisk or electric mixer – makes blending the eggs, syrup, sugar, and butter easy and lump-free.
- Measuring cups and spoons – for accurate ingredient amounts.
- Oven – for baking the pie to golden perfection.
Flavor Variations & Add-Ins
- Use dark chocolate or milk chocolate chips for different flavor intensities. Dark adds richness, milk is sweeter.
- Add a splash of bourbon or rum to the filling for a boozy twist that deepens the flavor.
- Top with whipped cream or vanilla ice cream when serving for extra creaminess.
- Mix in dried fruits like cherries or cranberries with the pecans for a fruity surprise.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
Pie:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup semi-sweet chocolate chips
- 1 ½ cups pecan halves, divided
- 3 large eggs
- ¾ cup light corn syrup
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
How Much Time Will You Need?
This Texas Chocolate Pecan Pie will take about 15 minutes to prepare and around 50 to 60 minutes to bake. After baking, it’s important to let it cool completely for about 2 hours to set perfectly before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pie Crust:
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and set it aside while you get your filling ready.
2. Add the Chocolate and Pecans:
Evenly spread 1 cup of the semi-sweet chocolate chips across the bottom of the pie crust. Next, arrange about 1 cup of the pecan halves on top of the chocolate chips in a single, pretty layer. Keep the remaining ½ cup of pecans to chop and use in the filling.
3. Mix the Filling:
In a medium bowl, whisk together the eggs, light corn syrup, granulated sugar, melted butter, vanilla, and salt until smooth and well combined. Chop the reserved ½ cup of pecans roughly, then stir them into the filling mixture.
4. Assemble and Bake:
Carefully pour the filling mixture over the pecans and chocolate in the pie crust, spreading it evenly. Bake in your preheated oven for 50 to 60 minutes. The center should be set but still jiggle slightly when you gently shake the pan. If the crust edges start to brown too fast, cover them with foil or a crust shield halfway through baking to protect them.
5. Cool and Serve:
Remove the pie from the oven and place it on a wire rack to cool completely, about 2 hours. This step is important so the filling finishes setting and slices cleanly. Serve your Texas Chocolate Pecan Pie plain, or add a scoop of vanilla ice cream or whipped cream for an extra special treat.
Can I Use Frozen Pecans for This Pie?
Yes, you can use frozen pecans. Just make sure to thaw them completely and pat them dry before using to avoid extra moisture in the filling.
How Should I Store Leftover Pecan Pie?
Store leftovers covered tightly in the refrigerator for up to 4 days. Let it come to room temperature or warm slightly before serving for best flavor and texture.
Can I Make This Pie Ahead of Time?
Absolutely! You can bake the pie a day in advance. Just keep it refrigerated and bring it to room temp before serving to enjoy the best gooey texture.
What Can I Substitute for Light Corn Syrup?
If you don’t have corn syrup, try using golden syrup or a mild-flavored honey. Keep in mind the texture might be slightly different but the flavor will still be delicious.