Texas Chocolate Pecan Pie is a rich and delicious twist on the classic pecan pie, with gooey chocolate melted right into the filling. The combination of crunchy pecans, sweet caramel-like syrup, and smooth chocolate creates a sweet, nutty treat that’s hard to resist.
I love making this pie during the holidays or for any special occasion because it’s always a crowd-pleaser. One of my favorite things about this recipe is how easy it is to prepare, yet it looks and tastes like you spent hours on it. I usually add a little extra chocolate chips on top just to make it extra chocolaty.
Serving it warm with a scoop of vanilla ice cream is my go-to way to enjoy this pie. The contrast between the warm pie and cold ice cream makes it even better. Whenever I bring this pie to family gatherings, it disappears fast, and I get asked to bring it again and again!
Key Ingredients & Substitutions for Texas Chocolate Pecan Pie
Pecans: These are the star nuts in this pie, giving it a great crunch and flavor. If you’re allergic or want a different texture, walnuts or pecan halves toasted lightly work well.
Corn Syrup: It helps create that sticky, chewy filling. If you want to avoid corn syrup, use pure maple syrup or honey, but note the texture will be softer, and the flavor a bit different.
Chocolate Chips: Semisweet chocolate chips melt smoothly and add rich chocolate flavor. Dark chocolate chips create a more intense taste, while milk chocolate makes it sweeter. You can also chop a chocolate bar for chunkier bits.
Pie Crust: Use either homemade or store-bought. I like a buttery, flaky crust to balance the sweet filling. For a gluten-free option, look for gluten-free pie crusts at the store or make your own with gluten-free flour.
How Do I Know When the Pie is Perfectly Baked?
Baking pecan pie can be tricky because the filling needs to set but stay gooey—not too runny or too firm. Here’s how I tell it’s done:
- Set your oven to 350°F and place the pie in the center rack.
- After about 50 minutes, check the pie by gently shaking the pan. The edges should be set and firm.
- The center should still jiggle slightly like gelatin; it will firm up as it cools.
- If it’s too jiggly, bake 5-10 minutes more, checking regularly to avoid overbaking.
- Let the pie cool fully on a wire rack before slicing. Patience here helps the filling thicken beautifully.
This approach avoids a dry or cracked top and keeps a lovely gooey texture inside.
Equipment You’ll Need
- 9-inch pie dish – I prefer a ceramic dish because it heats evenly and looks nice on the table.
- Mixing bowls – for whisking the filling ingredients smoothly without mess.
- Whisk or hand mixer – makes combining the syrup, eggs, and butter quick and easy.
- Measuring cups and spoons – for accuracy when adding ingredients.
- Oven – to bake the pie until the filling is just right.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different crunch and flavor profile.
- Mix in a teaspoon of bourbon or espresso powder with the filling to enhance richness.
- Add a sprinkle of sea salt on top before baking for a salted caramel effect.
- Stir in some dried cherries or cranberries for a tart twist that pairs well with chocolate.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
- 1 unbaked 9-inch pie crust
- 1 cup corn syrup (light or dark)
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups pecan halves
- Whipped cream for serving (optional)
Time Needed
This pie takes about 15 minutes to prepare and about 50-60 minutes to bake. Then, you’ll want to let it cool completely on a wire rack for at least an hour so the filling sets nicely. Overall, plan for about 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Preheat your oven to 350°F (175°C). Take your unbaked 9-inch pie crust and place it into a pie dish. Press the crust down gently and crimp the edges for a nice decorative finish. Set it aside while you prepare the filling.
2. Make the Filling:
In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, flour, salt, and vanilla extract. Keep whisking until everything is smooth and well mixed. Stir in the chocolate chips evenly throughout the filling.
3. Assemble and Bake the Pie:
Pour the filling into the pie crust. Then carefully arrange the pecan halves on top in a single, even layer. Place your pie on the middle rack of your oven and bake for 50 to 60 minutes. You’re looking for set edges and a slightly jiggly center.
4. Cool and Serve:
Once baked, take the pie out and let it cool completely on a wire rack. This cool-down step lets the filling thicken up perfectly. When ready, slice and serve with a dollop of whipped cream if you like!
Can I Use Frozen Pie Crust for Texas Chocolate Pecan Pie?
Yes, frozen pie crust works great! Just thaw it in the refrigerator overnight before using, then handle gently to avoid cracking. You can also freeze any leftover pie wrapped tightly for up to 2 months.
What Can I Substitute for Corn Syrup?
If you don’t have corn syrup, you can use honey or maple syrup, but keep in mind the texture might be a bit softer and the flavor slightly different. Light corn syrup offers a more neutral taste, while dark adds richness.
How Should I Store Leftover Pecan Pie?
Store any leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge. The pie will keep well for 3-4 days. Bring it to room temperature or warm slightly before serving.
Can I Make This Pie Ahead of Time?
Absolutely! Bake the pie a day in advance and refrigerate overnight. This actually helps the filling set nicely. Just make sure to let it come to room temperature before serving for the best flavor and texture.
