This isn’t just a pie; it’s a Texas-sized hug in dessert form! This incredible Texas Chocolate Pecan Pie takes everything you love about the classic Southern treat—the sticky, buttery filling and crunchy pecans—and doubles down on the indulgence with rich, melted semisweet chocolate chips. It has the perfect gooey texture, an irresistible crackle on top, and that deep, comforting flavor that makes every bite feel like a special occasion. Get ready to bake a true showstopper!

Why You’ll Love This Recipe

Ultimate Comfort Food: There’s something deeply satisfying about a classic pecan pie, and the addition of chocolate just takes it to a whole new level of cozy, rich, and soul-satisfying deliciousness. Trust me, you’re going to love this!
Decadent, But Simple: For a dessert that looks and tastes this impressive, it is incredibly easy to make. You just whisk the ingredients together, pour, and bake. It’s truly a game-changer for holiday dinners or simple weekend treats.
Perfectly Balanced: The crunchy pecans and the gooey, set filling with pockets of melted chocolate create a delightful textural contrast. It’s sweet, salty, nutty, and chocolatey—perfection in a slice!

Ingredients

All you need for this heavenly Texas Chocolate Pecan Pie is about 15 minutes of prep time! It’s that easy. But first, gather up these ingredients:

Unbaked 9-inch Pie Crust: The foundation of your beautiful pie! Using a store-bought crust is a fantastic shortcut that gets you to dessert faster, but homemade is wonderful too.
Light Corn Syrup: This is the key to that iconic gooey, sticky, and chewy filling that sets up just right. It provides structure without being too grainy.
Granulated Sugar: Adds sweetness and helps create that slightly cracked, signature top layer that we all love.
Unsalted Butter, Melted: Adds essential richness and a deep, buttery flavor that is simply non-negotiable in a good Southern pie.
Large Eggs: Our binders! The eggs help the filling set properly in the oven, giving it that perfect sliceable texture.
Vanilla Extract: A secret weapon in baking! It deepens all the other flavors, giving the pie a warmer, more aromatic note.
Salt: Just a tiny pinch makes a huge difference! It perfectly balances the sweetness and makes the flavors pop.
Semisweet Chocolate Chips: Ah, the Texas twist! These chips melt into blissful little pockets of rich, dark chocolate throughout the filling.
Pecan Halves: The star of the show! They provide that essential nutty crunch and beautiful presentation on top.

Note: The ingredients with exact measurements, along with the full, detailed instructions, will be right under the article in the recipe card!

How to Make the Texas Chocolate Pecan Pie

This recipe is simple, so relax, put on some music, and let’s get baking!

Step 1: Prep Your Oven and Crust

First things first, let’s get the oven heating up to $350^\circ\text{F}$ ($175^\circ\text{C}$). Now, grab your unbaked pie crust and gently fit it into a 9-inch pie dish. Take a moment to crimp the edges—this is your chance to add a little flair to the final presentation!

Step 2: Whisk the Liquid Gold Filling

In a big bowl, whisk together the corn syrup, sugar, beautiful melted butter, eggs, fragrant vanilla extract, and that little touch of salt. Keep going until the mixture is lovely and smooth. It should look perfectly golden and inviting!

Step 3: Fold in the Decadence

Now for the fun part: gently fold in the glorious semisweet chocolate chips and the crunchy pecan halves. Make sure everything is nicely coated in that rich, sugary mixture.

Step 4: Bake It Beautifully

Pour the entire filling into your prepared pie crust. Pop it in the preheated oven and bake for about 50–55 minutes. You’re looking for the center to be mostly set—it should wobble just a tiny bit—and the top should be slightly cracked and gorgeously golden.

Step 5: The Final Touch

If those beautiful crust edges start browning too quickly (it happens!), just cover them with a little ring of foil for the last 15 minutes of baking. This ensures a perfect golden crust without any burnt edges!

Step 6: Cool Completely

I know, I know—it smells heavenly and you want a slice right now. But trust me on this! To get that clean, firm texture, you absolutely must let the pie cool completely on a wire rack before you even think about slicing it. Patience, my friend, is a virtue!

Pro Tips for Making the Recipe

Don’t Overbake: The pie is done when the edges look set and a knife inserted near the edge comes out clean, but the very center still has a slight jiggle. This slight wobble is what ensures that perfect gooey texture when it cools.
Toasting the Pecans: For an even deeper, nuttier flavor, lightly toast your pecan halves in a dry skillet over medium heat for about 5 minutes before adding them to the filling. You’ll thank me later!
Keep an Eye on the Crust: Pie crusts can go from golden to burnt in a flash! If you see the edges getting dark, use strips of aluminum foil or a pie shield to protect them while the center finishes baking.

How to Serve

This pie is rich, decadent, and screams for a simple complement!

The Classic Pairing: Honestly, nothing beats a generous dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla ice cream melting on a warm slice.
For the Coffee Lovers: A cup of strong, black coffee is the perfect counterpoint to the pie’s sweetness.
A Little Extra Drizzle: A light drizzle of warm caramel or a sprinkle of flaky sea salt over the top of the pie before serving adds a touch of gourmet flair.

Make Ahead and Storage

Storing Leftovers

If there are any leftovers (a big “if” in my house!), store them covered loosely with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Freezing

Yes, you can absolutely freeze this! Once the pie is completely cool, wrap it tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator before serving.

Reheating

If you like a warm slice, reheat individual slices in the microwave for 15-30 seconds, or heat the whole pie briefly in a $300^\circ\text{F}$ oven for about 10-15 minutes until just warmed through.

FAQs

Q: Why did my pie filling crack or separate?

A: Cracking is usually a sign of overbaking, or that the temperature dropped too quickly during cooling. To avoid this, make sure to pull the pie out when the center still has a very slight jiggle. Rapid cooling can also shock the filling, so always let it cool slowly on a wire rack at room temperature. A small crack just means more character, though, and it still tastes amazing!

Q: Can I use dark corn syrup instead of light?

A: Yes, you can! Using dark corn syrup will give the pie a slightly deeper, richer, and more molasses-like flavor, as it has more caramel notes than the light variety. Either one works perfectly, so just go with your preference for a classic or a deeper flavor profile.

Q: How do I know when the pie is truly set in the middle?

A: The key is the wobble test! Gently shake the pie dish. The edges should look totally set and firm, but the very center (a spot about the size of a golf ball) should still have a slight, soft jiggle. If the whole thing is sloshing, it needs more time. If it’s rock solid, you’ve gone too far.

Q: Can I make this pie without the chocolate chips?

A: Absolutely! If you’re craving a traditional Southern Pecan Pie, simply omit the chocolate chips. The rest of the filling ingredients and instructions will remain exactly the same. It will be just as gooey and delicious, just without the chocolate layer.