
This Texas Chocolate Pecan Pie transforms the classic Southern pecan pie into a decadent chocolate-infused masterpiece that delivers both gooey richness and nutty crunch in every bite. The marriage of chocolate and pecans creates an irresistible dessert perfect for holiday gatherings or special occasions.
I first created this pie for a Thanksgiving dinner when I couldn't decide between chocolate or pecan pie. The combination turned out so spectacular that it's now requested at every family gathering, and I've been perfecting it for over a decade.
Ingredients
- Unbaked 9-inch pie crust: Provides the buttery foundation look for all-butter varieties for best flavor
- Light corn syrup: Creates that signature gooey texture essential for authentic pecan pie
- Brown sugar: Adds depth and molasses notes that white sugar alone cannot provide
- Granulated sugar: Balances the brown sugar and ensures proper sweetness
- Unsweetened cocoa powder: Delivers rich chocolate flavor without excess sweetness
- Unsalted butter: Adds richness and helps create that luscious mouthfeel
- Large eggs: Work as the binding agent that helps the filling set properly
- Vanilla extract: Enhances both the chocolate and nut flavors significantly
- Salt: Balances sweetness and intensifies the chocolate flavor
- Chopped pecans: Provide texture and that distinctive nutty flavor
- Semisweet chocolate chips: Melt partially during baking creating pockets of chocolate throughout
- Whole pecans for garnish: Create a beautiful presentation that signals what's inside
- Whipped cream: Cuts through the richness and adds a lovely contrast
Step-by-Step Instructions
- Prepare the Pie Crust:
- Preheat your oven to 350°F. Place pie crust into a 9-inch pie plate, pressing firmly against bottom and sides. Crimp edges decoratively using your thumb and forefinger for a professional finish. The crimp serves both aesthetic and functional purposes, preventing filling from escaping. Place the prepared crust in refrigerator while making filling to prevent shrinkage during baking.
- Make the Filling:
- In a large mixing bowl, add corn syrup first then whisk in brown sugar, granulated sugar, and cocoa powder until completely lump-free. The order matters here as adding cocoa directly to wet ingredients can cause clumping. Add melted butter that has cooled for about 5 minutes, then eggs one at a time, whisking well after each addition. Incorporate vanilla extract and salt, whisking until the mixture becomes glossy and smooth. Take care not to overbeat which can introduce too much air.
- Add the Good Stuff:
- Using a silicone spatula, fold in chopped pecans and chocolate chips gently but thoroughly. Ensure even distribution throughout the filling. The pecans should be in smallish pieces so they distribute well but still provide texture in every bite. The chocolate chips will partially melt during baking, creating pockets of chocolate throughout the pie.
- Assemble the Pie:
- Remove chilled crust from refrigerator and pour filling carefully into center, allowing it to spread naturally toward the edges. Fill to about 1/4 inch below crust rim to prevent overflow. If using, arrange whole pecans in a circular pattern on top, pressing them slightly into the filling. This not only creates a beautiful presentation but also provides textural contrast.
- Bake to Perfection:
- Place pie on center rack of preheated oven and bake for 50 to 55 minutes. The filling will rise slightly and develop a thin crust on top while remaining slightly jiggly in center. You'll know it's done when the center moves as a unit rather than in waves when gently shaken. If crust edges brown too quickly, cover them with foil after 25 minutes.
- Cool and Serve:
- Allow pie to cool on a wire rack for at least 2 hours at room temperature. The filling continues to set during this time through carryover cooking. For cleanest slices, refrigerate for an additional 1 to 2 hours before serving. Bring back to room temperature for 30 minutes before serving with freshly whipped cream.

The cocoa powder is truly the secret ingredient in this recipe. I discovered its transformative power accidentally when I ran out of chocolate chips one Thanksgiving and substituted cocoa powder. The result was a more evenly distributed chocolate flavor that perfectly complemented the pecans rather than competing with them.
Storage Tips
This decadent pie stays fresh when covered and refrigerated for up to 5 days, though it rarely lasts that long in my house. The flavor actually improves after 24 hours as the chocolate and pecan notes meld together more thoroughly. For freezing, cool the pie completely, then wrap tightly in plastic wrap followed by aluminum foil. Label with date and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Flavor Variations
While the classic recipe is perfect as is, several delicious variations have emerged from my test kitchen over the years. Adding 2 tablespoons of bourbon or dark rum introduces a sophisticated flavor dimension that pairs wonderfully with both chocolate and pecans. For coffee lovers, dissolving 1 tablespoon of espresso powder into the melted butter creates a mocha version that's absolutely divine. During holiday season, adding 1/2 teaspoon of cinnamon and a pinch of cayenne creates a Mexican chocolate variation that gets rave reviews.
Serving Suggestions
This pie stands magnificently on its own, but a few accompaniments can elevate it further. Freshly whipped cream with just a touch of vanilla is the classic pairing. For more indulgence, offer vanilla bean ice cream alongside warm slices, allowing it to melt slightly into the filling. For a beautiful presentation at dinner parties, dust plates with cocoa powder before placing slices, then garnish with chocolate curls and a single perfect pecan half.
Historical Context
Texas has a long tradition of pecan cultivation, being one of the largest producers in the country. This recipe honors those roots while incorporating chocolate, another beloved Texas tradition. While traditional pecan pie dates back to the late 1800s in the South, the chocolate variation likely emerged in the mid-20th century when home bakers began experimenting with classic recipes. This adaptation respects the traditional gooey texture and pecan abundance while adding a chocolate dimension that feels both innovative and perfectly natural.
Frequently Asked Questions
- → Can I use dark chocolate instead of semisweet?
Yes, dark chocolate chips or chunks can be used for a richer flavor profile.
- → Do I need to blind-bake the crust?
Blind-baking is optional but helps create a firmer bottom layer. Bake for 5–10 minutes before adding the filling.
- → How do I prevent the crust from overbrowning?
Tent the edges with aluminum foil halfway through baking to keep the crust from getting too dark.
- → Can I add bourbon to the filling?
Yes, stirring in a tablespoon of bourbon adds a Southern-inspired flavor twist to the pie.
- → What’s the best way to slice the pie cleanly?
Refrigerating the pie for at least two hours after cooling helps the filling firm up, making it easier to slice neatly.
- → Can I substitute the nuts?
Absolutely! Mix in walnuts, almonds, or even macadamia nuts for a different texture and flavor.