Name: Texas Chocolate Pecan Pie
Prep time: 30 min
Cook time: PT-488569H5M41S
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 1½ cups all-purpose flour; ¼ tsp salt; ½ cup unsalted butter, cold and cubed; ¼ cup granulated sugar; ¼ cup ice water; 1 cup light corn syrup; 1 cup brown sugar; ½ cup unsweetened cocoa powder; 4 large eggs; 1 tsp vanilla extract; 2 cups pecan halves; ½ cup semi-sweet chocolate chips

Why You’ll Love This Recipe

Here’s why I can’t resist baking this pie:

It’s a twist on a traditional pecan pie, with chocolate adding depth and richness.
The homemade crust is flaky and tender, but still simple to make.
Every bite has the perfect balance of gooey chocolate filling and crunchy pecans.
It can be made ahead of time, which makes it perfect for gatherings.
It looks elegant on the table but requires only basic ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pie crust

1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
¼ cup ice water

For the filling

1 cup light corn syrup
1 cup brown sugar
½ cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
2 cups pecan halves
½ cup semi-sweet chocolate chips

Directions

Prepare the crust: I mix the flour, salt, and sugar in a bowl, then cut in the butter until the mixture resembles coarse crumbs. I add ice water a little at a time until the dough comes together. I shape it into a disk, wrap it in plastic, and chill for 30 minutes.
Preheat oven: I set the oven to 350°F (175°C).
Roll out the dough: On a lightly floured surface, I roll the chilled dough to fit a 9-inch pie pan. I transfer it, press gently into place, and prick the bottom with a fork.
Make the filling: In a large bowl, I whisk together the corn syrup, brown sugar, cocoa powder, and eggs until smooth. I stir in the vanilla, pecans, and chocolate chips.
Assemble and bake: I pour the filling into the prepared crust and bake for 50–60 minutes, until the center is set but still slightly jiggly.
Cool and serve: I let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to firm up.

Servings and Timing

Yield: 1 pie (8 servings)
Prep time: 30 minutes
Cook time: 50–60 minutes
Total time: 1 hour 20 minutes

Variations

Bourbon twist: A splash of bourbon in the filling adds a warm, boozy note.
Nut mix: I swap some pecans for walnuts or almonds for variety.
Extra chocolatey: I sprinkle additional chocolate chips on top before baking.
Shortcut crust: I use a store-bought pie crust when I need to save time.
Mini pies: I bake the filling in muffin tins lined with pastry circles for individual servings.

Storage/Reheating

Refrigerator: I cover the pie and refrigerate for up to 4 days.
Freezer: I freeze whole or sliced pie (well wrapped) for up to 2 months. I thaw overnight in the fridge.
Reheating: I warm slices in the oven at 300°F for about 10 minutes to refresh the texture.

FAQs

How do I know when the pie is done?

The edges should be set, and the center should have a slight jiggle. It firms as it cools.

Can I use dark corn syrup instead of light?

Yes, but it will make the filling deeper and more molasses-like in flavor.

Do I need to blind-bake the crust?

No. This recipe bakes the crust and filling together.

Can I make it without chocolate chips?

Yes, but I find they give extra richness and a fudgy bite.

Should I serve it warm or cold?

Both work. I like it slightly warm with a scoop of vanilla ice cream, but chilled slices are equally delicious.

Conclusion

Texas chocolate pecan pie is a decadent upgrade to the classic Southern dessert. With its fudgy chocolate filling, crunchy pecans, and flaky crust, it’s a show-stopping pie that’s as easy to make as it is to love. Once I started baking it, it quickly became a holiday staple in my kitchen.