Irresistible Texas Chocolate Pecan Pie is a decadent dessert that combines the richness of chocolate with the crunchy, buttery goodness of toasted pecans, all nestled in a golden, flaky pie crust. This Southern classic gets a delicious twist with the addition of chocolate, creating a pie that’s both sweet and satisfying, perfect for any occasion. Whether you’re celebrating a holiday, hosting a family dinner, or craving something indulgent, this pie will be the star of the show.

Why You’ll Love This Recipe

This Texas Chocolate Pecan Pie offers the perfect balance of sweetness, texture, and flavor. The smooth, rich chocolate filling pairs beautifully with the crunchy, toasted pecans, while the buttery pie crust provides a perfect base for all the deliciousness. What makes this pie so irresistible is the deep, complex flavor of the chocolate combined with the caramel-like sweetness of the pecans, creating an unforgettable treat. Easy to make and always a crowd-pleaser, it’s a pie you’ll want to make again and again.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour

• 1/4 tsp salt

• 1/4 cup unsalted butter, cold and cubed

• 3-4 tbsp ice water

For the filling:

• 1 1/2 cups pecan halves, toasted

• 3/4 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 1/4 cup unsalted butter, melted

• 3 large eggs

• 1/4 cup light corn syrup

• 1/4 cup heavy cream

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust:

1. Prepare the pie crust: In a large bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

2. Add ice water: Gradually add 3-4 tablespoons of ice water, mixing until the dough begins to come together. Add a little more water if necessary.

3. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Roll out the dough: Once chilled, roll the dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pan, trimming the edges and crimping them to your desired pattern. Place the pie crust in the refrigerator while you prepare the filling.

Make the filling:

1. Preheat the oven: Preheat the oven to 350°F (175°C).

2. Toast the pecans: Spread the pecan halves in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until fragrant. Remove and set aside to cool slightly.

3. Prepare the filling: In a large mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, corn syrup, heavy cream, vanilla extract, and salt until smooth and well combined.

4. Add the chocolate: Stir in the chocolate chips and toasted pecans, ensuring everything is evenly distributed.

5. Assemble the pie: Pour the filling into the prepared pie crust, making sure the pecans and chocolate are evenly distributed.

Bake the pie:

1. Bake the pie: Place the pie on a baking sheet and bake for 50-60 minutes, or until the filling is set and slightly puffed. The center should still have a slight jiggle, but the edges should be firm.

2. Cool the pie: Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set and makes it easier to slice.

Serve:

1. Serve and enjoy: Slice the pie and serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Servings and Timing

• Servings: 8-10

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 30 minutes

Variations

• Dark Chocolate: For a richer, more intense chocolate flavor, you can use dark chocolate chips instead of semi-sweet.

• Flavored syrup: Add a splash of bourbon, rum, or maple syrup to the filling for an extra layer of flavor.

• Vegan version: Swap out the butter and eggs for vegan substitutes and use a dairy-free pie crust to make this recipe vegan-friendly.

• Nut-free option: If you’re allergic to pecans or simply don’t enjoy them, try using walnuts, almonds, or even hazelnuts for a different texture and flavor.

Storage/Reheating

• Storage: Store leftover pie in the refrigerator for up to 4 days. Cover it loosely with plastic wrap or place it in an airtight container.

• Reheating: To reheat, place a slice in the microwave for about 20-30 seconds or warm the entire pie in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

1. Can I make the crust ahead of time?

Yes, you can prepare the crust in advance and store it in the refrigerator for up to 2 days, or freeze it for up to 1 month.

2. Can I use store-bought pie crust?

Absolutely! If you’re short on time, you can substitute a store-bought pie crust for a quicker version of this recipe.

3. Can I use dark corn syrup instead of light corn syrup?

Yes, you can use dark corn syrup instead of light corn syrup, but keep in mind that it will give the pie a slightly richer, molasses-like flavor.

4. Can I freeze this pie?

Yes, you can freeze the pie once it has cooled completely. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.

5. Can I make this pie without chocolate?

Yes, if you prefer a traditional pecan pie, simply omit the chocolate chips for a classic pecan pie recipe.

6. What can I serve this pie with?

This pie is delicious on its own, but you can also serve it with a dollop of whipped cream, vanilla ice cream, or a scoop of cinnamon ice cream for a delicious treat.

7. How do I know when the pie is done?

The pie is done when the filling is mostly set but still slightly jiggly in the center. It will firm up as it cools.

8. Can I add more chocolate?

Yes, if you love chocolate, feel free to add more chocolate chips to the filling or drizzle melted chocolate on top of the pie after it’s baked.

9. Can I use a different type of nut?

Yes, you can substitute pecans with other nuts like walnuts, almonds, or a mix of your favorites.

10. Can I make this pie ahead of time?

Yes, this pie can be made ahead of time and stored in the refrigerator for up to 2 days. It’s even better the next day as the flavors have time to meld together.

Conclusion

Irresistible Texas Chocolate Pecan Pie is the perfect dessert for any occasion. The rich chocolate and crunchy pecans come together in a gooey, caramelized filling that’s perfectly complemented by the buttery, flaky crust. Whether it’s for a holiday gathering, family dinner, or just a special treat, this pie will leave everyone coming back for seconds. Don’t forget the whipped cream or vanilla ice cream—this pie is meant to be enjoyed with a little extra indulgence!