Texas Chocolate Pecan Pie – A Southern Classic with a Decadent Twist

If you’ve ever been to a Texas Thanksgiving table, chances are you’ve seen a pecan pie sitting front and center. Sweet, nutty, and rich, it’s a Southern classic. But in my kitchen, I like to take things a step further with a Texas Chocolate Pecan Pie. Imagine everything you love about pecan pie—caramelized filling, toasty pecans, buttery crust—paired with deep, velvety chocolate. It’s indulgent, it’s bold, and it’s the kind of dessert that will have guests asking for seconds (and the recipe).

The first time I baked this pie was during a Friendsgiving. I wanted to bring something classic but with a twist. I remembered my grandma’s traditional pecan pie and thought, why not add chocolate? The result was a pie that disappeared faster than the turkey.

If you’re a fan of holiday pies, you’ll also love my Best Pumpkin Pie for another Thanksgiving essential. And if pecans are your weakness, don’t miss my Traditional Pecan Pie for the timeless version. For something truly unique, my Pumpkin Pie Tacos are a fun, handheld twist that always gets people talking.

Why You’ll Love Texas Chocolate Pecan Pie

This pie isn’t just a dessert—it’s a celebration of Southern flavors with a chocolate upgrade. Here’s why it belongs on your holiday table:

• Classic with a Twist → A pecan pie base enriched with chocolate for extra decadence.
• Crowd Favorite → Perfect for Thanksgiving, Christmas, or Sunday supper.
• Texture Heaven → Crunchy pecans, gooey filling, and flaky crust in every bite.
• Make Ahead Friendly → Bakes beautifully a day in advance.
• Southern Tradition → Pecans are a Texas staple, making this pie authentically regional.
• Versatile Dessert → Delicious on its own, or dressed up with whipped cream or ice cream.

If you’re a fan of Southern classics, you’ll also enjoy my Southern Peach Buttermilk Pound Cake, which captures the same balance of richness and comfort.

Ingredients

For the crust (or use pre-made):

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the filling:

• 1 cup light corn syrup
• 1 cup granulated sugar (or light brown sugar for deeper flavor)
• ½ cup unsalted butter, melted
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 ½ cups pecan halves
• 1 cup semi-sweet chocolate chips or chopped dark chocolate
• Pinch of salt

Step-by-Step Instructions

1. Make the Crust → Mix flour and salt, cut in butter until crumbly. Add water until dough forms. Chill for 30 minutes, then roll out and place in a 9-inch pie pan.
2. Preheat Oven → Set to 350°F (175°C).
3. Prepare Filling → Whisk corn syrup, sugar, butter, eggs, vanilla, and salt in a bowl until smooth.
4. Layer Chocolate & Pecans → Sprinkle chocolate chips evenly on the bottom of the crust. Add pecans on top.
5. Add Filling → Pour mixture over pecans and chocolate.
6. Bake → Bake 55–60 minutes until filling is set but slightly jiggly in the center.
7. Cool → Let pie cool completely before slicing to allow the filling to set.

The first time I made this, I worried the chocolate would overpower the pecans. Instead, it melted into the filling and added a fudgy depth that balanced the sweetness perfectly.

How to Serve Texas Chocolate Pecan Pie

This pie is rich enough to be the star of your dessert table, but it shines even brighter when paired with the right accompaniments.

• Classic Slice → Serve warm or at room temperature with a dollop of whipped cream.
• A La Mode → Add vanilla, butter pecan, or even coffee ice cream for contrast.
• Drizzle Magic → A drizzle of caramel or chocolate sauce makes it bakery-worthy.
• Holiday Flair → Garnish with sugared cranberries or candied pecans for a festive touch.
• Breakfast Treat → Believe it or not, a small slice pairs beautifully with morning coffee.

At Thanksgiving last year, I served this Texas Chocolate Pecan Pie slightly warm with a scoop of vanilla bean ice cream. The ice cream melted into the fudgy filling, creating the most decadent bite. Several guests admitted they skipped the pumpkin pie entirely once they tried it.

How to Store Texas Chocolate Pecan Pie

Like most pies, this one keeps well if stored properly:

• Room Temperature → Cover with foil and keep up to 24 hours.
• Refrigerator → Store covered for up to 5 days. The chocolate helps the filling stay firm and delicious.
• Freezer → Freeze cooled slices individually wrapped in plastic and stored in a freezer bag for up to 2 months.

Reheating tips:

• Oven → Warm at 300°F for 10–15 minutes for that just-baked taste.
• Microwave → Heat individual slices for 20–30 seconds, though the crust will soften.

I often bake this Texas Chocolate Pecan Pie the night before Thanksgiving. The next day, it tastes even better as the flavors meld together, saving me precious oven space for the turkey.

Tips to Make the Best Texas Chocolate Pecan Pie

• Toast the Pecans → Toasting intensifies their nutty flavor.
• Use Dark Chocolate → Balances the sweetness of the filling.
• Don’t Overbake → Remove when the center still has a gentle jiggle; it sets as it cools.
• Customize the Crust → A chocolate cookie crust works beautifully for extra richness.
• Sweetness Control → Swap some corn syrup with maple syrup for a more complex flavor.
• Slice Cleanly → Chill before slicing for neat wedges, then rewarm before serving.

👉 My personal trick: I sprinkle a few extra chocolate chips on top in the last 10 minutes of baking. They melt into glossy pockets that make every bite extra indulgent.

Variations of Texas Chocolate Pecan Pie (Expanded ~300 words)

This pie is versatile and can be adapted to suit different tastes:

• Bourbon Chocolate Pecan Pie → Add 2 tablespoons bourbon for a smoky depth.
• Salted Caramel Pecan Pie → Drizzle caramel sauce over the filling before baking.
• Texas Chocolate Walnut Pie → Substitute walnuts for pecans.
• Mini Pies → Make handheld versions using muffin tins.
• Vegan Version → Use flax eggs, coconut oil, and dairy-free chocolate.
• Nut-Free Twist → Swap pecans for sunflower seeds or pumpkin seeds.

One Christmas, I made mini versions of this Texas Chocolate Pecan Pie for a dessert platter. Guests loved the grab-and-go size, and they vanished faster than the cookies.

FAQs

Final Thoughts

This is everything you love about Southern baking—rich, comforting, and just indulgent enough to feel special. It’s the kind of pie that makes holidays memorable, whether you serve it at Thanksgiving, Christmas, or just because.

No matter how you serve it, this pie will always deliver a little taste of Texas hospitality with every fudgy, nutty bite.

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