Texas Chocolate Pecan Pie is a rich, sticky, and nutty dessert that combines gooey chocolate and crunchy pecans all baked into a buttery pie crust. It’s the perfect mix of sweet chocolate and toasted nuts with just a little bit of buttery caramel to bring it all together.
I love making this pie when I want to jazz up any holiday or weekend meal. The smell of chocolate and pecans baking always fills the house and gets everyone excited to gather around the table. I usually sneak a small slice while it’s still a little warm—there’s something about that melty chocolate that makes it so hard to resist.
My favorite way to serve this pie is with a scoop of vanilla ice cream on top or a little dollop of whipped cream. It balances out the sweetness and adds a cool creaminess that’s just right. This pie never lasts long in my house because it’s such a crowd-pleaser—everyone asks for seconds, and I can’t blame them!
Key Ingredients & Substitutions
Pie Crust: I like using a store-bought pie crust for convenience, but homemade adds extra flavor. If you want a gluten-free option, you can find ready-made gluten-free crusts too.
Corn Syrup: This keeps the filling sticky and rich. If you prefer, you can swap light corn syrup with dark for a deeper taste. Maple syrup or honey may work but will change the texture a bit.
Chocolate Chips: Semisweet chocolate chips are perfect for balanced sweetness. You can try chopped dark chocolate for a stronger chocolate flavor or milk chocolate for milder sweetness.
Pecans: Use fresh pecan halves for the best crunch and flavor. If you can’t find pecans, walnuts are a nice alternative, though the flavor will be different.
How Do You Get the Perfect Gooey Filling Without Overbaking?
Baking pecan pie filling just right is key to that delicious gooey texture. Here’s how I do it:
- Bake at 350°F (175°C), covering the pie with foil if the crust edges brown too fast.
- Check around 50 minutes—your pie should be set on the edges but still a little jiggly in the center when shaken gently.
- Remember, it will firm up more as it cools, so don’t wait for it to be completely solid in the oven.
- Let it cool fully on a wire rack before slicing to keep clean slices with gooey filling inside.
This way, you get a rich, fudgy texture that isn’t runny but melts in your mouth perfectly.
Equipment You’ll Need
- 9-inch pie pan – I prefer a sturdy metal one for even baking and easy removal of the pie.
- Mixing bowls – useful for whisking the filling ingredients smoothly.
- Whisk or fork – makes mixing the syrup, eggs, and vanilla effortless and lumps-free.
- Measuring cups and spoons – essential for accuracy with liquids and seasonings.
- Baking sheet (optional) – to catch any drips and keep your oven clean.
Flavor Variations & Add-Ins
- Use dark chocolate or a mix of chocolates for a richer flavor.
- Add a splash of bourbon or rum to the filling for a warm, boozy twist.
- Sprinkle sea salt on top after baking to enhance the chocolate and pecan flavors.
- Mix in dried cranberries or chopped dried fruit for a touch of tartness and texture.
Texas Chocolate Pecan Pie
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup corn syrup (light or dark)
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 1/2 cups pecan halves
Optional for Serving:
- Whipped cream
- Chocolate sauce
How Much Time Will You Need?
This pie takes about 15 minutes to prepare and around 50 to 60 minutes to bake. You’ll also need extra time to let the pie cool completely—around 2 hours—for the filling to set perfectly before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Pie Crust:
Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust in a pie pan and set it aside while you make the filling.
2. Mix the Filling:
In a medium bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined. Stir in the chocolate chips evenly so they’re spread throughout the filling.
3. Assemble the Pie:
Spread the pecan halves evenly on the bottom of the pie crust. Then, carefully pour the chocolate and syrup filling over the pecans, allowing it to settle evenly.
4. Bake the Pie:
Bake in your preheated oven for about 50 to 60 minutes. The filling should look set around the edges and be just slightly jiggly in the center. If the crust edges brown too quickly, you can cover them with foil to prevent burning.
5. Cool and Serve:
Remove the pie from the oven and place it on a wire rack to cool completely—this takes about 2 hours and helps the filling firm up for clean slices. When ready to serve, add a dollop of whipped cream and drizzle with chocolate sauce if you like.
Can I Use Frozen Pecans for This Pie?
Yes, you can use frozen pecans. Just make sure to thaw them completely and pat dry to remove any excess moisture before adding to the pie. This helps maintain the crunch and prevents the pie from becoming soggy.
Can I Make Texas Chocolate Pecan Pie Ahead of Time?
Absolutely! This pie tastes even better the next day. Bake it as directed, let it cool, then cover and refrigerate. Take it out about 30 minutes before serving to soften slightly for the best texture.
How Should I Store Leftovers?
Store any leftover pie in the refrigerator, covered loosely with foil or plastic wrap, for up to 3 days. Reheat gently in the microwave or let come to room temperature for the best flavor and texture.
Can I Substitute Corn Syrup with Another Sweetener?
While corn syrup provides the classic gooey texture, you can try using maple syrup or honey. Keep in mind these substitutions may slightly change the texture and flavor of the pie filling.
