Name: Texas Chocolate Pecan Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 store-bought pie crust (or homemade); 1 egg white, lightly beaten (for brushing); 1 cup dark chocolate chips (semi-sweet or bittersweet); 3 large eggs; 1 cup light corn syrup; ½ cup granulated sugar; ¼ cup unsalted butter, melted; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 ½ cups pecan halves, toasted

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

I love how this pie combines the crunchy, nutty texture of pecans with a silky, fudgy chocolate filling. It’s got all the cozy vibes of a traditional pecan pie, but the addition of dark chocolate takes it to another level of richness. The prep is simple, and the reward is a showstopping dessert that never fails to impress. One bite and it’s clear—this is not your average pecan pie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:
1 store-bought pie crust (or homemade)
1 egg white, lightly beaten (for brushing)

For the Filling:
1 cup dark chocolate chips (semi-sweet or bittersweet)
3 large eggs
1 cup light corn syrup
½ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves, toasted

Directions

I preheat the oven to 350°F (175°C) and fit the pie crust into a 9-inch pie dish, crimping the edges as desired.
I spread the pecan halves on a baking sheet and toast them in the oven for 8–10 minutes, then set them aside to cool.
In a microwave-safe bowl, I melt the chocolate chips in 30-second intervals, stirring in between, until smooth. I let it cool slightly.
In a large bowl, I whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt. Then I stir in the cooled, melted chocolate.
I brush the inside of the pie crust with the beaten egg white to help it stay crisp during baking.
I scatter half of the toasted pecans in the bottom of the crust, pour in the chocolate filling, then arrange the remaining pecans on top in a decorative pattern.
I bake the pie for 50–60 minutes, until the edges are set and the center is just slightly jiggly. If the crust starts to brown too quickly, I use foil or a pie shield to prevent overbaking.
I let the pie cool completely on a wire rack before slicing. It’s perfect served at room temperature or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.

Servings and timing

Yield: 8 slices
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour 20 minutes

Variations

Sometimes I switch things up by using bourbon instead of vanilla for a more Southern flair. I’ve also added a sprinkle of sea salt over the top after baking for a sweet-salty finish. If I’m going for a more rustic presentation, I chop the pecans instead of arranging them whole—it still tastes amazing and saves a little time.

Storage/Reheating

I store leftover pie tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days. It slices best when chilled, but I like to bring it to room temperature before serving. If I want a warm slice, I microwave it for about 15–20 seconds. It also freezes well—just wrap it tightly in plastic and foil, then thaw in the fridge overnight.

FAQs

Can I make this pie ahead of time?

Yes, I often bake it the day before. It keeps well in the fridge and actually slices even better once chilled.

Do I have to toast the pecans?

I highly recommend it. Toasting the pecans brings out their flavor and adds a little extra crunch, which balances beautifully with the gooey filling.

Can I use a homemade crust?

Absolutely. I’ve used both store-bought and homemade crusts, and either works. A homemade all-butter crust adds an extra layer of richness.

What type of chocolate is best?

I go for dark chocolate chips or a bar with 60% to 70% cocoa for that deep, bittersweet flavor. Milk chocolate makes it sweeter, but I find dark chocolate gives better balance.

Can I use chopped pecans instead of halves?

Yes, chopped pecans work fine, especially if I’m not aiming for a decorative topping. The texture is just as good, and it’s a bit easier to slice.

Conclusion

This Texas Chocolate Pecan Pie is the ultimate dessert mash-up—rich, nutty, gooey, and deeply satisfying. I love how easy it is to make, yet it tastes like something you’d find at a fancy bakery or holiday feast. With every bite, I get buttery crust, toasty pecans, and that fudgy chocolate filling that makes it impossible to stop at just one slice. It’s comfort food at its finest, and I’ll keep this one in my recipe rotation year-round.