Is there anything more welcoming on a holiday table than a deep, rich pecan pie? And what if we took that classic Southern charm and made it even more irresistible with a generous handful of chocolate? That’s the magic of this Texas Chocolate Pecan Pie. It’s the dessert that looks like you fussed for hours but honestly comes together with a handful of simple ingredients. It’s the perfect marriage of gooey, nutty sweetness and decadent chocolate that’ll have everyone asking for your secret. So good.
Why You’ll Love This
This pie is the definition of comfort with a twist. It’s the nostalgic, familiar taste of a traditional pecan pie, but the addition of dark chocolate turns it into something truly special and deeply indulgent. You’ll love it because it’s incredibly forgiving—no one will know if your crust is a little crooked! It’s the kind of dessert that feels so, so comforting and luxurious at the same time. Plus, it’s a fantastic make-ahead option, freeing you up to enjoy your guests instead of being stuck in the kitchen.
Ingredients You’ll Need
- 1 (9-inch) unbaked pie crust, homemade or store-bought: The foundation for all that delicious filling.
- 1 cup granulated sugar: For that classic sweet base.
- 1 cup light corn syrup: Creates the signature gooey, sticky texture.
- 1/2 cup unsalted butter, melted: Adds richness and flavor.
- 4 large eggs, lightly beaten: Binds everything together for a firm yet custardy set.
- 1 teaspoon pure vanilla extract: A flavor enhancer that makes all the difference.
- 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 1/2 cups pecan halves: For that beautiful, toasty crunch on top.
- 3/4 cup semi-sweet or dark chocolate chips: The star of the show, delivering pockets of melty chocolate goodness.
Let’s Get Cooking Step by Step
- Preheat your oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie plate, crimp the edges as desired, and set it on a larger baking sheet. This catches any potential drips and makes moving the pie in and out of the oven much easier.
- In a large bowl, whisk together the granulated sugar, corn syrup, melted butter, lightly beaten eggs, vanilla extract, and salt. Whisk it until it’s completely smooth and well-combined.
- Spread the pecan halves and chocolate chips evenly across the bottom of your unbaked pie crust. This ensures every single slice is packed with nuts and chocolate.
- Carefully pour the liquid filling mixture over the pecans and chocolate. Gently tap the pie plate on the counter a few times to release any air bubbles.
- Bake for 50 to 60 minutes. You’ll know it’s done when the edges are firm and the center is set but still has a very slight jiggle when you gently shake the pan. The top will be a beautiful golden brown. If the crust begins to brown too quickly, loosely tent the edges with aluminum foil.
- This is the hardest part: let the pie cool completely on a wire rack for at least 4 hours, or ideally overnight. This allows the filling to set properly for clean slices.
Double Chocolate Variations You Can Try
Feel like going all in? For a double chocolate pecan pie, you can substitute a chocolate cookie crumb crust for the traditional pie crust. You can also swap out the semi-sweet chips for dark chocolate chips for a richer, less sweet flavor. If you’re feeling adventurous, a tablespoon of strong brewed coffee added to the filling mixture will make the chocolate flavor pop even more. For a nut-free version, toasted sunflower seeds can stand in for the pecans in a pinch, though you’ll lose that classic taste.
Perfecting Your Texas Chocolate Pecan Pie
I’ve made this more times than I can count, and here’s what I’ve learned. Honest opinion: don’t skip toasting your pecans first. It only takes about 8 minutes in a 350°F oven, and it brings out their incredible, nutty flavor. Always bake your pie on a baking sheet—it’s a insurance policy against a messy oven. That jiggle test is key; if the center moves in one wave-like motion, it’s done. If it looks liquidy, it needs more time. And finally, patience is a virtue! Letting it cool completely is non-negotiable for the perfect slice.
Serving Ideas & Pairings
This pie is a star all on its own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it over the top. The cool, creamy contrast against the rich, warm pie is just heavenly. A drizzle of caramel sauce never hurts either. For a true Texas-style spread, serve it alongside a strong cup of coffee after a meal of chili or smoked brisket. It’s the perfect finish for any potluck, holiday dinner, or just a weeknight when you need a serious treat.
Storage & Reheating Tips
Once cooled, cover your pie tightly with plastic wrap or foil and store it at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. You can also freeze the whole pie or individual slices for up to 3 months; just wrap it well in a couple layers of plastic wrap and then foil. To reheat, I prefer warming individual slices in a 300°F oven for about 15 minutes until the chocolate is melty again. You can microwave a slice for 15-20 seconds, but the crust might get a little soft.
Frequently Asked Questions
- Can I make this Texas Chocolate Pecan Pie recipe ahead of time?Absolutely! This pie is actually better the next day. Bake it, let it cool completely, cover it, and leave it at room temperature overnight. The flavors have more time to meld together.
- My filling overflowed. What happened?This usually means your pie plate was a bit too shallow. No worries! Just make sure to always use that baking sheet underneath. The pie will still taste delicious.
- What’s the best chocolate to use for a dark chocolate pecan pie?I love using a good-quality semi-sweet or dark chocolate chip with around 60% cacao. It provides a deep chocolate flavor that isn’t overly sweet.
- Is this one of those easy Pioneer Woman recipes desserts I can trust?You bet! It’s straightforward, uses common ingredients, and delivers that wow factor we all love from those classic, dependable recipes.
