Texas Chocolate Pecan Pie

Some desserts feel like home from the first bite. This Texas Chocolate Pecan Pie is one of those: rich chocolate, buttery sweetness, and crunchy pecans all wrapped in a flaky crust. It’s festive, indulgent, and perfect for holidays, special dinners, or any time you want to treat yourself and loved ones. It’s got that cozy southern charm, but made with simple ingredients and steps so even beginners can make it with confidence.

Recipe Info

Ingredients You’ll Need

For the crust (you can use store-bought 9-inch pie crust if you prefer):

• 1 ¼ cups (≈ 160 g) all-purpose flour
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, cold, cut into cubes
• 2 tablespoons ice water (or more, as needed)

For the chocolate pecan filling:

• 4 large eggs
• 1 cup light corn syrup (or golden syrup)
• 1 cup light brown sugar, packed
• ½ cup unsweetened cocoa powder
• ½ cup (113 g) unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups pecan halves (or coarsely chopped pecans)
• ½ cup semi-sweet chocolate chips

For garnish (optional):

• Whole pecans (for decorating top)
• Whipped cream or vanilla ice cream

Step-By-Step Instructions

1. Make (or prep) the crust
     a. In a mixing bowl, whisk together flour and salt.
     b. Add the cold butter cubes. Use a pastry cutter or fork (or your fingers) to cut the butter into the flour until the mixture looks like coarse crumbs, with some pea-sized bits.
     c. Drizzle in ice water, 1 tablespoon at a time, stirring gently, until the dough just comes together. Don’t overwork it.
     d. Shape into a disk, wrap in plastic, and chill at least 30 minutes (or overnight if you like).
     e. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and transfer into a 9-inch pie plate. Trim edges, crimp or flute as desired. Chill crust in fridge while preparing filling.
2. Preheat & prep filling
     a. Preheat your oven to 350 °F (175 °C).
     b. In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, cocoa powder, vanilla, and salt until smooth and uniform.
3. Assemble the pie
     a. Scatter the pecans and chocolate chips evenly in the bottom of the pie crust.
     b. Pour the filling mixture over the pecans and chips. Use a spatula to gently press the nuts down so they’re well coated.
     c. Optionally, arrange a ring of whole pecans on the top for decoration.
4. Bake
     a. Place the pie on a baking sheet (to catch any drips).
     b. Bake for ~50–60 minutes, until the filling is set around the edges and only slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean (with a few moist crumbs).
     c. If the crust edges brown too quickly, you can tent them with foil partway through baking.
5. Cool & serve
     a. Let the pie cool on a wire rack at least 2 hours (this helps the filling set completely).
     b. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Helpful Notes & Tips

• Chilling the crust before baking helps prevent it from shrinking.
• Don’t overmix the filling — stir just until everything is combined.
• Baking times vary by oven; start checking at 45 minutes.
• Use a heavy baking sheet under the pie in the oven to distribute heat evenly.
• Let it cool fully (or even overnight) — the chocolate pecan filling firms up nicely.
• Store leftover pie covered loosely at room temperature for 1 day, or in the fridge up to 3 days.
• To reheat, gently warm a slice in the oven or microwave for a few seconds.

Recipe Variations

• Dark chocolate lover’s pie: Use dark chocolate chips or bittersweet chocolate instead of semi-sweet.
• Maple twist: Replace part of the corn syrup with pure maple syrup for a deeper flavor.
• Gluten-free crust: Use a gluten-free pie crust or crust made with almond meal + gluten-free flour.
• Nut swap: Use toasted walnuts or a mix of pecans + walnuts if you prefer.
• Mini pies / tarts: Use small tart pans or muffin tins to make individual pies — reduce baking time accordingly.

Serving Suggestions

• Serve warm or at room temperature, with whipped cream, vanilla ice cream, or even a drizzle of salted caramel.
• Garnish with extra pecans or a light dusting of powdered sugar.
• Pair with strong coffee for a lovely finish.
• For a dessert table, cut into smaller wedges so guests can sample more than one dessert.

Conclusion

This Texas Chocolate Pecan Pie is the kind of dessert that brings smiles and satisfied sighs. Rich, nutty, and chocolatey — yet comforting and familiar. Bake it for holidays, special dinners, or any time you want to treat yourself and loved ones. Slice it slowly, linger over the flavors, and let the warmth linger in your memories. Happy baking and joyful sharing.