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Texas Chocolate Pecan Pie on a gray plate, with a thick, glossy chocolate filling, toasted pecans on top, and a golden flaky crust dusted with a few flakes of salt.

Texas Chocolate Pecan Pie

A rich, gooey Texas Chocolate Pecan Pie that combines toasted pecans, semi-sweet chocolate, and a buttery filling for a deeper, less-sweet take on the classic Southern dessert. Easy to make, beautiful to serve, and even better the next day.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Chocolate chip pecan pie recipe, Easy chocolate pecan pie, Rich and decadent Texas chocolate pecan pie, Southern chocolate pecan pie recipe, Southern Living chocolate fudge pecan pie, Texas Chocolate Pecan Pie, Texas chocolate pecan pie recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 8 slices
Calories: 540kcal
Cost: $11

Equipment

  • 1 9-inch pie pan (Glass or metal)
  • 1 Rolling pin (Wine bottle works too)
  • 2 Mixing bowls (Large and medium)
  • 1 Whisk (For mixing filling)
  • 1 set Measuring cups and spoons
  • 1 Skillet (For toasting pecans)
  • 1 Wire rack (For cooling the pie)

Ingredients

For the Pie Crust

  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold butter - Cut in cubes
  • 3–4 tablespoons ice water - Add as needed
  • 1 store-bought crust - For convenience

For the Chocolate Pecan Filling

  • 1½ cups pecan halves - Toasted
  • 1 cup semi-sweet chocolate chips - Or dark chocolate chips
  • 3 large eggs
  • 1 cup dark corn syrup
  • ⅔ cup brown sugar - Packed
  • 3 tablespoons butter - Melted
  • 2 tablespoons cocoa powder - Unsweetened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons bourbon - Optional but recommended

For Serving

  • whipped cream - Optional
  • vanilla ice cream - Optional
  • chocolate shavings - Optional garnish

Instructions

  • Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough just comes together. Wrap and refrigerate for 30 minutes.
  • Roll out chilled dough to fit a 9-inch pie pan. Transfer, trim edges, and crimp. Chill while preparing filling.
  • Heat a dry skillet over medium heat. Add pecans, shaking every minute. Toast about 5 minutes until fragrant and slightly darker. Cool completely before using.
  • Set oven to 350°F (175°C) while pecans cool and crust chills.
  • In a large bowl, whisk eggs, corn syrup, brown sugar, and melted butter. Add cocoa powder, vanilla, salt, and bourbon (if using). Stir in chocolate chips and toasted pecans until evenly coated.
  • Pour the filling into the prepared crust, spreading evenly. Cover crust edges with foil if needed to prevent overbrowning.
  • Bake for 50–60 minutes, until edges are set but the center still jiggles slightly when shaken. Don’t overbake.
  • Let the pie cool at room temperature for at least 2 hours so the filling sets properly before slicing.
  • Slice and serve at room temperature or chilled with whipped cream or vanilla ice cream. Add chocolate shavings if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 150g | Calories: 540kcal | Carbohydrates: 54g | Protein: 6g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 210mg | Potassium: 220mg | Fiber: 3g | Sugar: 38g | Vitamin A: 400IU | Calcium: 70mg | Iron: 2.2mg