Rich Texas Chocolate Pecan Pie: A Sweet Southern Tradition (Print Version)

Bake a rich Texas Chocolate Pecan Pie with my family recipe. Deep chocolate, crunchy pecans, and a buttery crust make this Southern dessert a true delight.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Nuts, Dairy, Eggs

# Ingredients:

→ Base Ingredients for Texas Chocolate Pecan Pie

01 - 1 ½ cups (about 6 oz) pecan halves
02 - 1 cup (6 oz) semi-sweet chocolate chips
03 - ½ cup (1 stick) unsalted butter, melted
04 - 3 large eggs, at room temperature
05 - ½ cup granulated sugar
06 - ½ cup light brown sugar, packed

→ Flavor Boosters for Texas Chocolate Pecan Pie

07 - 1 cup light corn syrup
08 - 1 teaspoon pure vanilla extract
09 - ¼ teaspoon salt

→ For the Crust

10 - 1 (9-inch) unbaked pie crust (homemade or store-bought)

→ Optional Finishing Touches

11 - Flaky sea salt (for sprinkling)
12 - Vanilla ice cream or whipped cream (for serving)

# Instructions:

01 - Okay, first things first, let's get that pie crust ready. If you're using a homemade one, roll it out and fit it into a 9-inch pie plate. Trim the edges and crimp them however you like – I usually just do a simple flute, nothing too fancy, especially if I'm in a hurry. Then, for real, poke the bottom all over with a fork. This stops it from puffing up too much. I always forget this step once, and the crust looked like a giant bubble! Blind bake it according to your recipe (usually 10-15 minutes at 375°F/190°C) until it’s lightly golden. This step is a game-changer for a non-soggy bottom, trust me.
02 - While your crust is doing its thing, grab a medium saucepan. Melt the unsalted butter over medium heat. Once it’s all liquidy and beautiful, stir in both the granulated sugar and the light brown sugar, along with the corn syrup and that little pinch of salt. Stir it until the sugars dissolve and everything is wonderfully combined. It should look glossy and smell like pure potential for a delicious Texas Chocolate Pecan Pie. Just keep stirring so nothing sticks or burns to the bottom; I’ve definitely had that happen when I got distracted by a text!
03 - Take the saucepan off the heat and let it cool down for just a few minutes. You don't want to scramble your eggs, right? In a separate bowl, lightly whisk your room temperature eggs, then slowly pour them into the butter-sugar mixture, whisking constantly. Add that good vanilla extract now. This is where the magic really starts to happen, and the filling begins to smell incredibly sweet and inviting. Don't overmix it, just combine it until it's smooth and silky. This creates the base for your gooey Texas Chocolate Pecan Pie.
04 - Now for the stars of the show! Gently fold in your pecans and chocolate chips into the filling. Make sure they’re evenly distributed. You want every slice of this Texas Chocolate Pecan Pie to have a good mix of both. I sometimes get a little heavy-handed with the chocolate, but honestly, can you blame me? Just make sure the pecans aren't all clumped together; a good spread makes for a better bite.
05 - Carefully pour the pecan and chocolate filling into your pre-baked pie crust. Try to get it all in there without spilling—this is where my kitchen chaos often begins! Place the pie on a baking sheet (just in case of any drips) and bake in a preheated oven at 350°F (175°C) for about 50-60 minutes. The edges of the crust should be golden, and the center of the pie should be mostly set with just a slight wobble. Don't be tempted to open the oven door too much; I learned that the hard way when my pie sank in the middle!
06 - This is arguably the hardest step for me because the smell is just intoxicating! Once your Texas Chocolate Pecan Pie is out of the oven, let it cool completely on a wire rack. And I mean *completely*—at least 2-3 hours, or even better, overnight. This allows the filling to fully set, giving you those clean, beautiful slices. If you cut into it too soon, it’ll be a delicious mess, but a mess nonetheless. Trust the process here; patience will reward you with the perfect slice of Texas Chocolate Pecan Pie.

# Notes:

01 - Always use room temperature eggs for a smoother filling; it makes a difference.
02 - Store any leftovers of your Texas Chocolate Pecan Pie covered in the fridge for up to 4 days, slices freeze well.
03 - If you're out of light corn syrup, dark corn syrup works, but expect a deeper, more molasses-like flavor.
04 - A scoop of good vanilla ice cream takes this Texas Chocolate Pecan Pie to a whole new level of deliciousness.

# Equipment Needed:

01 - 9-inch pie plate
02 - saucepan
03 - whisk
04 - mixing bowls
05 - wire rack
06 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 50-65g
Protein: 5-8g

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