Every Thanksgiving, my grandmother's texas chocolate pecan pie disappeared before any other dessert on the table. After inheriting her handwritten recipe card and spending years perfecting the technique, I finally nailed that perfect balance of gooey chocolate filling and crunchy toasted pecans. This isn't just another pecan pie from scratch - it's the rich chocolate pie that turned Liam into a pecan pie believer. The secret? Quality Texas pecans and the right amount of dark chocolate chips that melt into pure heaven.
Why You'll Love This Texas Chocolate Pecan Pie
This rich and decadent texas chocolate pecan pie wins over even the pickiest eaters. Liam used to push regular pecan pie aside, but when I added chocolate to the mix, everything changed. The gooey pecan and chocolate filling hits that perfect sweet spot without being overly sugary. What makes this southern chocolate pecan pie special is how the dark chocolate chips melt into ribbons throughout the filling while the pecans toast to perfection on top. It travels beautifully to potlucks, slices clean after chilling, and actually tastes better the next day. This traditional Texas dessert impresses without requiring fancy skills.
Jump to:
- Why You'll Love This Texas Chocolate Pecan Pie
- Texas Chocolate Pecan Pie Ingredients
- Step by Step Method
- Substitutions
- Texas Chocolate Pecan Pie Variations
- Equipment For Texas Chocolate Pecan Pie
- Storing Your Texas Chocolate Pecan Pie
- Top Tip
- FAQ
- Time to Bake Something Special!
- Related
- Pairing
- Texas Chocolate Pecan Pie
Texas Chocolate Pecan Pie Ingredients
The Filling:
- Texas pecans
- Dark chocolate chips
- Corn syrup
- Brown sugar
- Large eggs
- Melted butter
- Vanilla extract
- Salt
The Crust:
- Unbaked pie shell
See recipe card for quantities.
Step by Step Method
Step 1: Prep Your Ingredients and Oven
Preheat your oven to 350°F and place your unbaked flaky pie crust in a 9-inch pie dish. If using homemade crust, crimp the edges nicely. Spread your dark chocolate chips evenly across the bottom of the crust. This layer melts during baking and creates that gorgeous chocolate ribbon throughout your pie filling mixture. Liam always helps with this part - he's very precise about even chocolate distribution.
Step 2: Toast the Pecans
Spread your Texas pecans on a baking sheet and toast them for 5-7 minutes until fragrant. Watch them carefully because they burn quickly. Toasting brings out the natural oils in the pecans and adds depth to your homemade chocolate pecan pie. The kitchen smells amazing during this step. Let them cool slightly while you prepare the filling.
Step 3: Mix the Filling
In a large bowl, whisk together your eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth. Don't overmix - you want it combined but not frothy. The mixture should look glossy and smell like caramel. This brown sugar filling gives your texas chocolate pecan pie that signature gooey center everyone loves.
Step 4: Assemble the Pie
Pour your toasted pecans over the chocolate chips in the crust. They'll settle into the chocolate layer perfectly. Slowly pour the filling mixture over the pecans, letting it seep between all the nuts. The pecans float to the top during baking, creating that beautiful traditional look. Gently tap the pie dish to release any air bubbles.
Step 5: Bake Until Set
Place your pie on the center rack and bake for 50-60 minutes. The filling should be set around the edges but still slightly jiggly in the very center. If the crust edges brown too quickly, cover them with foil. Let the pie cool completely at room temperature for at least 2 hours before slicing. This patience pays off with clean, gorgeous slices of southern chocolate pecan pie.
Substitutions
Corn Syrup Alternatives:
- Maple syrup → Corn syrup
- Golden syrup → Light corn syrup
- Honey → Corn syrup
Chocolate Options:
- Semi-sweet chips → Dark chocolate
- Milk chocolate → Dark chocolate
- Cocoa powder → Chocolate chips
Nut Swaps:
- Walnuts → Pecans
- Mixed nuts → Texas pecans
- Chopped → Pecan halves
Texas Chocolate Pecan Pie Variations
Bourbon Chocolate Pecan Pie
- Add 2 tablespoons bourbon to filling mixture
- Creates rich caramel undertones in every bite
- Alcohol bakes off leaving deep flavor behind
- Perfect for adult Texas Thanksgiving dessert celebrations
White Chocolate Pecan Pie
- Swap dark chips for white chocolate chips
- Creates sweeter milder chocolate flavor throughout
- Beautiful contrast with dark toasted pecans on top
- Great for people who prefer less intense chocolate
Salted Caramel Version
- Drizzle salted caramel over cooled pie surface
- Sprinkle flaky sea salt on top before serving
- Sweet and salty combination is absolutely irresistible
- Liam's favorite Texas comfort food dessert variation
Mexican Chocolate Pecan Pie
- Add pinch of cinnamon to filling mixture
- Include tiny dash of cayenne for warmth
- Creates spicy-sweet depth in traditional recipe
- Unique twist on classic southern pecan dessert
Equipment For Texas Chocolate Pecan Pie
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Measuring cups/spoons
- Baking sheet
Storing Your Texas Chocolate Pecan Pie
Room Temperature Storage
- Cover loosely with plastic wrap or foil
- Keeps well for 2 days on counter safely
- The sugar content acts as natural preservative
- Best flavor and texture at room temperature
Refrigerator Method
- Store covered in refrigerator up to 5 days
- Bring to room temperature before serving slices
- Cold pie tastes fine but texture becomes firmer
- Perfect for making ahead before holiday gatherings
Freezer Storage
- Wrap tightly in plastic then foil completely
- Freeze up to 2 months for best quality
- Thaw overnight in refrigerator before serving
- Slice before freezing for easy individual portions
Make Ahead Tips
- Bake pie 2 days before your event easily
- Chocolate flavor actually deepens over time nicely
- Less stress during busy holiday cooking days
- Perfect for potluck dessert ideas planning ahead
Top Tip
- Not all pecans are created equal when it comes to this southern pecan dessert. Texas pecans have a richer, more buttery flavor than other varieties. Buy them fresh from a local source if possible. Stale pecans taste bitter and ruin your entire pie. Liam and I always crack open a few to taste test before baking. Fresh pecans should taste sweet and nutty, never bitter or oily.
- Here's what makes this rich chocolate pie different from others. Instead of mixing chocolate chips into the filling, spread them on the crust bottom first. As the pie bakes, the chocolate melts and creates a fudgy layer beneath the gooey pecan filling. This prevents the chocolate from sinking and ensures every single bite has that perfect chocolate-to-pecan ratio. Our method creates distinct layers that make this texas chocolate pecan pie absolutely unforgettable.
- The biggest mistake with homemade Texas Chocolate Pecan Pie is overbaking. Your pie is done when the edges are set but the center still jiggles slightly when you gently shake the pan. It looks underdone but trust the process. That center firms up perfectly as the pie cools. Overbaked pecan pie becomes dry and grainy instead of gooey and luscious. I set my timer for 50 minutes, then check every 5 minutes after.
FAQ
What US state is famous for pecan pie?
Texas is most famous for pecan pie as the top pecan-producing state. Georgia also claims fame for this southern pecan dessert. Texas pecans have rich buttery flavor that makes texas chocolate pecan pie extra special. The pecan tree is actually the official state tree of Texas.
Who makes the best pecan pie?
The best pecan pie comes from home kitchens using quality Texas pecans and family recipes. Paula Deen texas chocolate pecan pie recipes are popular online, but homemade versions using fresh local pecans beat any store-bought version every single time hands down.
Is pecan pie a Texas thing?
Pecan pie has deep roots in Texas and throughout the South. While other southern states claim it, Texas-style pie often includes chocolate. This makes texas chocolate pecan pie a beloved regional specialty at every Texas Thanksgiving dessert table and family gathering celebration.
Do you have to refrigerate chocolate pecan pie?
Refrigerate your texas chocolate pecan pie if keeping longer than 2 days. The eggs in the filling require refrigeration for food safety reasons. Store covered in fridge up to 5 days. Bring to room temperature before serving for best texture.
Time to Bake Something Special!
Now you have every secret to making perfect texas chocolate pecan pie - from layering chocolate on the crust bottom to our almond extract trick that keeps everyone guessing. This traditional Texas dessert proves that classic southern chocolate pecan pie deserves its legendary status at every holiday table. Whether you're baking for Thanksgiving dinner, Christmas gatherings, or a simple Sunday dessert, this rich and decadent texas chocolate pecan pie never disappoints. Liam and I have made this recipe dozens of times, and it gets better with each batch. The combination of gooey chocolate filling and crunchy toasted Texas pecans creates pure magic in every single slice.
Craving more sweet treats? Try our The Best Strawberry Crunch Cheesecake Tacos for a modern twist on Italian dessert. Love fruity flavors? Our Easy Strawberry Pop Tart Sugar Cookies bring childhood nostalgia to your cookie jar. Or impress everyone with The Best Strawberry Swirl Cheesecake Recipe that looks fancy but comes together easily!
Share your Texas Chocolate Pecan Pie success! Tag @EmilyAndLiamKitchen and #TexasBaking. We love seeing your pecan pies!
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Pairing
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Texas Chocolate Pecan Pie
Equipment
- 1 9-inch pie dish (Unbaked pie crust inside)
- 1 Baking sheet (For toasting pecans)
- 1 Large mixing bowl (For filling)
- 1 Whisk (To mix filling)
- Measuring cups & spoons
Ingredients
Filling
- 1 ½ cups Texas pecans - Toasted
- 1 cup Dark chocolate chips - Spread on crust bottom
- 1 cup Corn syrup - Light
- 1 cup Brown sugar - Packed
- 3 large Eggs - Room temp if possible
- 4 tablespoon Butter - Melted
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Crust
- 1 Unbaked pie shell - 9-inch
Instructions
- Preheat oven to 350°F. Place the unbaked pie crust into a 9-inch pie dish and spread dark chocolate chips evenly across the bottom.
- Place pecans on a baking sheet and toast for 5-7 minutes until fragrant. Allow to cool slightly.
- Whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth and glossy.
- Add toasted pecans over the chocolate chips, then slowly pour the filling over the nuts. Tap gently to release air bubbles.
- Bake 50-60 minutes, until edges are set and center jiggles slightly. Cool at room temperature for at least 2 hours before slicing.
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