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

Why You’ll Love This Recipe

This pie combines the familiar sweetness of pecan pie with the irresistible richness of chocolate, creating a dessert that’s both classic and indulgent. The filling bakes into a glossy, custard-like texture that perfectly complements the crunch of toasted pecans. It’s easy to prepare, yet impressive enough for holidays, dinner parties, or Sunday supper. Best of all, it tastes even better the next day—if it lasts that long.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pie crust – Use a 9-inch homemade or store-bought pie crust; flaky and buttery is best for this rich filling.

Pecans – The star of the show. Toasted pecans bring out their natural sweetness and add wonderful crunch.

Semisweet chocolate chips – Melted into the filling for a smooth, fudgy texture that makes this pie unforgettable.

Unsalted butter – Adds richness and helps the filling set to the perfect consistency.

Granulated sugar – Sweetens the filling and helps create that classic pecan pie texture.

Brown sugar – Adds a hint of molasses for depth and caramel notes.

Corn syrup – The key to the gooey, silky filling; light or dark both work, depending on your flavor preference.

Eggs – Bind the filling and give it that custard-like texture when baked.

Vanilla extract – Enhances the chocolate and nutty flavors beautifully.

Salt – Balances the sweetness and rounds out the flavor.

Bourbon (optional) – Adds a subtle warmth and depth that pairs perfectly with chocolate and pecans.

Directions

Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish, crimping the edges if desired. Set aside.

Spread the pecans on a baking sheet and toast them in the oven for 8–10 minutes until fragrant. Set aside to cool slightly.

In a medium saucepan, melt butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool for 5 minutes.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, corn syrup, vanilla, salt, and bourbon (if using). Gradually whisk in the melted chocolate mixture until smooth and glossy.

Stir in the toasted pecans, reserving a handful for the top. Pour the filling into the prepared pie crust, then arrange the reserved pecans decoratively on top.

Bake for 50–55 minutes, or until the center is just set but still slightly wobbly. If the crust browns too quickly, cover the edges with foil.

Allow the pie to cool completely before slicing—this helps the filling set. Serve warm, room temperature, or chilled, with a scoop of vanilla ice cream or a dollop of whipped cream.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This pie serves 8–10 people. Preparation takes about 20 minutes, baking takes 55 minutes, and cooling takes about 2 hours, for a total of approximately 3 hours and 15 minutes including rest time.

Storage/reheating

Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To serve warm, reheat slices in a 300°F (150°C) oven for 10 minutes. The pie also freezes beautifully—wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight before serving.

Variations and Customizations

Bourbon Chocolate Pecan Pie – Add 1–2 tablespoons of bourbon to the filling for a bold, Southern kick.

Dark Chocolate Version – Use dark chocolate chips for a more intense cocoa flavor.

Salted Chocolate Twist – Sprinkle flaky sea salt on top after baking for a sweet-salty contrast.

Espresso Infusion – Add 1 teaspoon of instant espresso powder to the chocolate for a mocha depth.

Maple Pecan Pie – Replace corn syrup with maple syrup for a naturally rich flavor.

Mini Pies – Divide the filling into mini tart shells and reduce baking time to 25–30 minutes.

Nut Lover’s Mix – Add walnuts or almonds along with pecans for variety.

Coconut Chocolate Pecan Pie – Mix shredded coconut into the filling for a tropical hint.

Brown Butter Upgrade – Brown the butter before adding chocolate for a deeper, nutty aroma.

Spiced Version – Add a pinch of cinnamon and nutmeg for a cozy holiday flavor.

FAQs

1. Can I use store-bought pie crust?

Yes, a quality store-bought crust works perfectly and saves time.

2. Can I skip the corn syrup?

You can substitute with maple syrup or honey, but the texture will be slightly less gooey.

3. Should the chocolate be melted or in chips?

Melted chocolate creates a smoother, richer filling, but you can add a few extra chips for texture.

4. How do I know when the pie is done?

The center should be set but still slightly jiggly—it will firm up as it cools.

5. Can I make it ahead?

Yes, it tastes even better the next day after the flavors meld together.

6. Can I use chopped pecans instead of halves?

Yes, chopped pecans distribute more evenly throughout the filling.

7. Can I make this gluten-free?

Use a gluten-free pie crust; the filling is naturally gluten-free.

8. Why did my filling leak or separate?

The pie may have been overbaked—remove it while the center still jiggles slightly.

9. How do I keep the crust from over-browning?

Cover the edges with foil or a pie shield halfway through baking.

10. What should I serve with this pie?

It’s perfect with vanilla ice cream, bourbon whipped cream, or a drizzle of chocolate sauce.

Conclusion

Texas Chocolate Pecan Pie is everything you love about Southern baking—sweet, rich, and unapologetically decadent. The buttery crust, glossy chocolate filling, and crunchy pecans create a texture and flavor combination that’s nothing short of irresistible. It’s a dessert that feels both nostalgic and indulgent, ideal for holidays, potlucks, or any occasion that calls for something truly special. One slice of this luscious pie, and you’ll understand why it’s a Texas favorite that deserves a place on every dessert table.

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