If there’s one dessert that perfectly sums up fall in the south, it’s a rich and gooey Texas chocolate pecan pie. Think buttery pecans, melted dark chocolate, and a filling that sets just right, sweet but not tooth-aching, indulgent without being over the top. This recipe combines everything you love about traditional Southern pecan pie with a smooth cocoa twist. Whether it’s Thanksgiving, a weekend dinner party, or just a craving that won’t quit, this pie delivers comfort in every slice.
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Why You’ll Love This Recipe
There are a hundred reasons to fall for this pie, but here are the top ones. First, it’s a crowd-pleaser. The mix of chocolate and toasted pecans hits that sweet spot between nutty and luscious. Second, it’s easy. You don’t need a candy thermometer or fussy crust skills. A simple whisk and stir method makes this totally doable for beginners. Lastly, it tastes even better the next day; if it lasts that long. Pair it with a scoop of vanilla ice cream or fresh whipped cream, and you’ll understand why it’s one of the most revisited desserts on Dailycious Recipes.
If you love bold, homey desserts like our Crockpot Caramel Apple Dump Cake, you’re going to bookmark this one forever.
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Texas Chocolate Pecan Pie
This rich Texas chocolate pecan pie is filled with gooey chocolate, toasted pecans, and a sweet custard-like filling wrapped in a buttery crust.
- Total Time: 1 hour 10 minutes
- Yield: 1 pie 1x
Ingredients
1 (9-inch) pie crust
1 ½ cups pecans, chopped or halved
1 cup semi-sweet chocolate chips
1 cup corn syrup (light or dark)
½ cup brown sugar
3 large eggs
¼ cup butter, melted
1 tsp vanilla extract
¼ tsp salt
Instructions
1. Preheat your oven to 350°F. Place your pie crust into a 9-inch pie dish and crimp the edges.
2. Sprinkle the chocolate chips evenly over the bottom of the crust.
3. In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
4. Stir in the pecans.
5. Pour the mixture over the chocolate chips in the crust.
6. Place the pie on a baking sheet and bake for 50–60 minutes, until the center is set.
7. Cool at room temperature for at least 2 hours before slicing.
Notes
Let the pie cool fully before slicing to avoid a runny filling.
To toast pecans, place them in a dry skillet over medium heat for 3–5 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Ingredients You’ll Need
The beauty of this chocolate pecan dessert is that it doesn’t ask for anything fancy, just pantry staples and a good-quality chocolate. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Pecans, chopped or halved | 1 ½ cups |
| Semi-sweet chocolate chips | 1 cup |
| Corn syrup (light or dark) | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 3 large |
| Butter, melted | ¼ cup |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
Looking for more autumn-inspired bakes? Our Maple Sweet Potato Casserole also brings warmth and sweetness to the table.
How to Make Texas Chocolate Pecan Pie
- Preheat and prep: Preheat your oven to 350°F. Place your pie crust into a 9-inch pie dish and crimp the edges.
- Layer the chocolate: Sprinkle the chocolate chips evenly over the bottom of the crust.
- Mix the filling: In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Add the pecans: Stir in the pecans, then pour the mixture over the chocolate chips.
- Bake: Place the pie on a baking sheet and bake for 50–60 minutes. The center should be set but slightly jiggly.
- Cool: Let the pie cool at room temperature for at least 2 hours before slicing.
Want to try another sweet showstopper? Our Pumpkin Pie Cheesecake is another holiday-worthy favorite.
Tips & Variations
- Toasting pecans: Lightly toast your pecans in a dry skillet for a few minutes before adding them to the mix. It deepens the nutty flavor.
- Use dark chocolate: Swap semi-sweet chips with dark chocolate for a deeper, less sweet finish.
- No corn syrup? Use maple syrup or honey, though the texture may vary slightly.
- Mini pies: Use muffin tins and phyllo shells for individual servings, great for potlucks or buffet-style desserts.
You could even make this pie part of a fall dessert spread with our Salted Maple Pecan Pie Bars for a little bar-style variety.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes! In fact, it tastes better the next day. Make it up to 2 days ahead and store it at room temp or in the fridge.
Can I freeze chocolate pecan pie?
Absolutely. Wrap it tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge.
Why did my pie turn out runny?
You may not have baked it long enough. The center should only slightly jiggle when you shake the pan.
Can I use a store-bought crust?
Definitely. No shame in saving time with a pre-made crust, just go for one with real butter if you can.
Final Thoughts
Texas chocolate pecan pie is everything a Southern dessert should be; bold, sweet, satisfying, and irresistibly homemade. With a flaky crust, gooey chocolate filling, and crisp pecans in every bite, it’s a seasonal must-make that’s too good to save just for the holidays. Whether you’re trying it for the first time or making it again for Thanksgiving, this pie might just become your new classic.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
