This Texas Chocolate Pecan Pie combines the rich, nutty flavor of classic pecan pie with decadent semisweet chocolate chips, all baked into a flaky, golden crust. Perfect for holidays, family gatherings, or anytime you’re craving a Southern-style dessert with a chocolaty twist, this pie is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Combines two dessert favorites: chocolate and pecan pie
No mixer required—just one bowl and a whisk
Sweet, gooey, and crunchy all in one bite

Ingredients Breakdown

1 unbaked 9-inch pie crust – The base that holds everything together; use homemade or store-bought.
1 cup light corn syrup – Provides the signature glossy, gooey texture.
2/3 cup granulated sugar – Sweetens the pie and enhances caramelization.
1/3 cup unsalted butter, melted – Adds richness and depth.
3 large eggs – Binds the filling and creates structure as it bakes.
1/2 teaspoon salt – Balances the sweetness and enhances flavor.
1 teaspoon vanilla extract – Adds warm, aromatic undertones.
1 cup semisweet chocolate chips – Creates pockets of melty chocolate throughout.
1 cup pecan halves – Deliver crunch and the iconic pecan pie flavor, beautifully arranged on top.

Tips and Tricks

Use room-temperature eggs for a smoother filling.
For deeper flavor, toast the pecans in a dry skillet for 3–5 minutes before assembling.
Cover loosely with foil and refrigerate overnight for easier slicing.

Variations and Customizations

Bourbon twist: Add 1 tablespoon of bourbon to the filling for a boozy boost.
Nut mix: Swap pecans for walnuts or use a mix for variety.
Dark chocolate: Use dark chocolate chips for a more intense cocoa flavor.

Pairing Suggestions

Serve with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Perfect addition to a holiday dessert spread or potluck table.

Storage Instructions

Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheat: Warm slices in the microwave for 10–15 seconds or enjoy chilled.

Texas Chocolate Pecan Pie

Author: easysweetmeal
Total Time: 1 hour 10 minutes
Yield: 8 servings

Print Recipe

Description

Rich, indulgent, and irresistibly Southern, this Texas Chocolate Pecan Pie takes the classic holiday dessert to a whole new level. With gooey chocolate chips, sweet pecans, and a buttery filling nestled in a flaky crust, it’s the perfect blend of crunch and creaminess in every bite.

Ingredients

1 unbaked 9-inch pie crust
1 cup light corn syrup
⅔ cup granulated sugar
⅓ cup unsalted butter, melted
3 large eggs
½ teaspoon salt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup pecan halves

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C).
Place a baking sheet on the middle rack to catch any drips.

2. Prepare the Filling

In a large mixing bowl, whisk together:
- Corn syrup
- Granulated sugar
- Melted butter
- Eggs
- Salt
- Vanilla extract
Whisk until smooth and fully combined.

3. Assemble the Pie

Place the unbaked pie crust in a 9-inch pie plate.
Sprinkle chocolate chips evenly over the bottom of the crust.
Pour the prepared filling over the chocolate chips.
Arrange pecan halves gently on top in a circular pattern.

4. Bake

Place the pie on the preheated baking sheet.
Bake for 50–55 minutes, or until the center is set and the crust is golden.
If the crust browns too quickly, cover the edges with foil.

5. Cool

Let the pie cool completely on a wire rack—at least 2 hours.
The filling will continue to set as it cools.

Notes

Letting the pie cool fully is essential for clean slices and proper texture.
If using a deep-dish pie crust, you may increase filling amounts by 25%.
This pie is rich—small slices go a long way!

Prep Time: 15 minutes
Cook Time: 50–55 minutes
Category: Dessert
Method: Baking
Cuisine: American