Texas Chocolate Pecan Pie is a rich, nutty, and delightfully gooey treat that brings together the best of chocolate and pecans in every bite. This pie is known for its crunchy pecan topping, smooth chocolate filling, and a buttery crust that holds it all together perfectly. It’s a classic dessert with a sweet southern twist that makes it a favorite at family dinners and holiday gatherings.
I love making this pie when I want to impress without too much fuss. The combination of toasty pecans and melty chocolate is a guaranteed crowd-pleaser, and I always find myself sneaking a little slice before anyone else even gets to the table! One tip I’ve picked up is to use fresh pecans and good-quality chocolate for the richest flavor—it really makes a difference.
Serving Texas Chocolate Pecan Pie warm with a scoop of vanilla ice cream is my favorite way to enjoy it. The ice cream melts into the chocolate, making every forkful extra special. It’s a cozy dessert that reminds me of family get-togethers and happy moments shared around the table.
Key Ingredients & Substitutions
Pecan Halves: Fresh pecans give the best crunch and flavor. If you’re allergic or don’t have pecans, walnuts can be a good substitute. Toasting nuts lightly before adding can boost their aroma.
Chocolate Chips: Use semi-sweet or dark chocolate chips for rich chocolate flavor. You can swap for chopped baking chocolate or even white chocolate for a different twist.
Corn Syrup: This helps create the pie’s classic gooey texture. If you want a natural swap, use honey or maple syrup, but the texture and sweetness may vary slightly.
Pie Crust: Store-bought pie crust works well for ease, but a homemade buttery crust adds extra flakiness. Keep the dough chilled before baking for a crisp edge.
How Do I Get the Perfect Gooey but Set Filling Without Overbaking?
Baking pecan pie can be tricky as the filling needs to be set but not dry or cracked. Here’s how to get it just right:
- Watch the Time: Bake for 50-60 minutes at 350°F. Start checking around 50 minutes.
- Wobble Test: The center should jiggle slightly when shaken, like gelatin. This means it will firm up as it cools.
- Cool Fully: Let the pie cool on a rack for several hours before slicing. This allows the filling to solidify perfectly.
- Don’t Peek Too Much: Opening the oven too often can lower oven temp and affect baking time. Try to check less frequently.
Equipment You’ll Need
- 9-inch pie plate – I prefer it because it’s the perfect size for this recipe and easy to handle.
- Mixing bowls – useful for whisking the filling and mixing ingredients without mess.
- Whisk – helps blend the syrup, eggs, and butter smoothly for a creamy filling.
- Measuring cups and spoons – for accuracy with ingredients like syrup, sugar, and vanilla.
- Oven – essential for baking the pie until perfectly set and golden.
- Cooling rack – lets the pie cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Use milk or dark chocolate instead of semi-sweet for a richer flavor.
- Mix in a teaspoon of bourbon or espresso powder to deepen the chocolate or nutty notes.
- Top with a dusting of powdered sugar or a drizzle of caramel for extra sweetness and presentation.
- Add a pinch of cinnamon or cayenne to the filling to give it a subtle spicy kick.
How to Make Texas Chocolate Pecan Pie?
Ingredients You’ll Need:
For The Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup corn syrup (light or dark)
- 3/4 cup granulated sugar
- 3 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, divided
- 1 cup semi-sweet or dark chocolate chips
- Whipped cream, for serving (optional)
How Much Time Will You Need?
This pie takes about 15 minutes to prepare and around 50 to 60 minutes to bake. After baking, it’s best to let it cool completely for at least 2 hours so the filling can set well. So, plan for about 3 hours total from start to finish.
Step-by-Step Instructions:
1. Preparing the Pie Crust:
Start by preheating your oven to 350°F (175°C). Place your pie crust in a 9-inch pie plate, pressing it firmly into place. Crimp the edges to give your pie a nice border.
2. Mixing the Filling:
In a medium bowl, whisk together the corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until everything is smooth and well blended.
3. Layering Pecans and Chocolate:
Spread half of the pecan halves evenly across the bottom of the pie crust. Then scatter the chocolate chips over the pecans, making sure they’re spread out nicely.
4. Adding the Filling and Top Pecans:
Carefully pour the syrup mixture over the pecans and chocolate chips. After that, arrange the remaining pecan halves on top, creating a decorative pattern if you like.
5. Baking the Pie:
Bake your pie in the oven for 50 to 60 minutes. You want the filling to be set but still have a slight jiggle in the center—similar to gelatin. The crust should turn a lovely golden brown color.
6. Cooling and Serving:
Once baked, remove the pie and place it on a wire rack to cool completely. Cooling is very important as it helps the gooey filling firm up. When ready, slice and serve with a dollop of whipped cream if you like.
Can I Use Frozen Pecans for This Pie?
Yes, you can! Just make sure to thaw frozen pecans completely and pat them dry before using. This prevents extra moisture from affecting the pie’s texture.
How Should I Store Leftover Texas Chocolate Pecan Pie?
Store leftovers in an airtight container in the fridge for up to 4 days. Bring slices to room temperature or warm gently before serving for the best taste and texture.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare and bake the pie a day in advance. Just keep it refrigerated and bring it to room temperature before serving to enjoy the gooey filling.
Is There a Substitute for Corn Syrup?
Yes, you can use honey or maple syrup as natural substitutes, but keep in mind the texture and sweetness of the pie might change slightly. Adjust the sugar to balance sweetness if needed.