Texas Chocolate Pecan Pie

This chocolatey twist on traditional pecan pie brings together two beloved Texas flavors - rich chocolate and crunchy pecans. The result is a decadent dessert with a perfect balance of gooey filling, crisp nuts, and buttery crust that will impress at any gathering.

I first made this pie for my husband's birthday after he mentioned his grandmother's chocolate pecan pie being his favorite childhood dessert. After much experimenting with ratios of chocolate to pecans, this version finally earned his seal of approval as being even better than grandma's recipe.

Ingredients

• For the Pie Crust
• All purpose flour provides structure while still remaining tender
• Salt enhances flavor and balances sweetness
• Cold unsalted butter creates flaky layers when baked
• Granulated sugar adds a touch of sweetness to complement the filling
• Ice water helps bind the dough without developing too much gluten

• For the Filling
• Light corn syrup creates that classic pecan pie texture without being overly sweet
• Brown sugar adds depth with its molasses notes
• Unsweetened cocoa powder delivers intense chocolate flavor without excess sweetness
• Large eggs provide structure and richness to the filling
• Vanilla extract enhances both the chocolate and pecan flavors
• Pecan halves offer perfect crunch and traditional appearance
• Semi sweet chocolate chips create pockets of melty chocolate throughout

Step-by-Step Instructions

Prepare the Crust

Whisk together flour and salt in a large bowl. Add cold cubed butter and cut into the flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea sized pieces remaining. Sprinkle in sugar and toss to combine. Add ice water one tablespoon at a time, stirring gently after each addition until dough just begins to come together.

Form and Chill the Dough

Turn dough onto a lightly floured surface and gather into a ball without overworking. Flatten into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and butter to firm up for a flakier crust.

Roll and Fit the Crust

Remove dough from refrigerator and let sit for 5 minutes to slightly soften. Roll dough on a floured surface into a 12 inch circle about 1/8 inch thick. Transfer carefully to a 9 inch pie plate, gently pressing into bottom and sides. Trim excess dough leaving a 1 inch overhang, then fold under and crimp edges decoratively. Refrigerate while preparing filling.

Make the Chocolate Filling

Preheat oven to 350°F. In a medium saucepan, combine corn syrup and brown sugar over medium heat, stirring until sugar dissolves completely. Remove from heat and whisk in cocoa powder until smooth with no lumps remaining. Allow mixture to cool for 5 minutes before proceeding.

Complete the Filling

Whisk eggs and vanilla into the chocolate mixture until fully incorporated and smooth. The mixture should be silky and glossy. Fold in 1 cup of the pecans and all of the chocolate chips, saving the remaining pecans for topping.

Assemble and Bake

Pour filling into the chilled pie crust. Arrange remaining pecan halves decoratively on top of filling. Bake in preheated oven for 50 to 55 minutes, until filling is set around edges but still slightly jiggly in center. The pie will continue to set as it cools.

Cooling and Serving

Place pie on a wire rack and cool completely for at least 3 hours before slicing. This cooling time is crucial for the filling to set properly and achieve the perfect texture. Serve at room temperature with whipped cream or vanilla ice cream if desired.

Bookmark

My grandmother taught me the trick of arranging the pecans on top rather than stirring them all in, creating that beautiful pattern that makes this pie so impressive. Every Thanksgiving, this is the first dessert to disappear from our buffet, with family members claiming pieces before dinner even begins.

The Perfect Crust Secret

The key to this pie's success lies in the crust temperature. Always start with very cold ingredients and handle the dough minimally. I keep my butter in the freezer for 15 minutes before cutting it into cubes, and I use ice water rather than just cold tap water. If your kitchen is warm, consider chilling your mixing bowl and even the flour before beginning. This attention to temperature ensures those beautiful flaky layers that contrast perfectly with the gooey chocolate filling.

Storage and Make-Ahead Tips

This chocolate pecan pie keeps beautifully at room temperature for up to 2 days when loosely covered with foil. For longer storage, refrigerate for up to 5 days. The flavor actually improves after the first day as the chocolate and pecan notes meld together more deeply. You can also freeze the fully baked and cooled pie for up to 3 months. Wrap tightly in plastic wrap followed by aluminum foil, then thaw overnight in the refrigerator before bringing to room temperature for serving.

Serving Suggestions

While delicious on its own, this pie reaches new heights with a few thoughtful accompaniments. A dollop of lightly sweetened whipped cream with a hint of bourbon cuts through the richness perfectly. For true decadence, serve warm with a scoop of vanilla bean ice cream and a drizzle of warm caramel sauce. If serving as part of a dessert buffet, consider small slices paired with other Texas favorites like pralines or peach cobbler for a themed dessert table that celebrates Southern hospitality.

Recipe Q&A

→ Can I use a store-bought pie crust instead?

Yes, you can substitute a 9-inch unbaked store-bought pie crust. While homemade crust provides the best flavor and texture, a quality pre-made crust works well when you're short on time.

→ How do I prevent the pie from being too runny?

Make sure to fully bake the pie until the center is just set but still slightly jiggly. Let it cool completely before slicing—at least 2 hours at room temperature or 1 hour in the refrigerator—which allows the filling to properly set.

→ Can I use dark corn syrup instead of light?

Yes, dark corn syrup will work and will give a deeper, more robust flavor. However, since this pie already has cocoa powder and brown sugar, light corn syrup provides a good balance without overwhelming the chocolate flavor.

→ How should I store leftover pie?

Cover the pie loosely with foil and store at room temperature for up to 2 days, or refrigerate for up to 5 days. You can warm individual slices in the microwave for 15-20 seconds before serving if desired.

→ Can I freeze this pie?

Yes, this pie freezes well. Allow it to cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

→ What's the best way to chop the pecans?

For this pie, it's best to keep most pecans as halves for the classic appearance and texture. You can roughly chop about 1/2 cup of the pecans if desired, but leave the rest as halves for the traditional look and satisfying bite.