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A close-up slice of rich Texas Chocolate Pecan Pie on a white plate, showing the flaky crust, gooey chocolate filling, and whole pecan halves sprinkled with flaky sea salt.

Texas Chocolate Pecan Pie

A rich and decadent twist on the Southern classic — this Texas Chocolate Pecan Pie combines crunchy pecans with smooth, melted chocolate for a dessert that's pure indulgence!
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie Base
  • 1 unbaked 9-inch pie crust homemade or store-bought
Filling
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups pecan halves toasted if desired

Equipment

  • 9-inch Pie Pan
  • Mixing Bowl
  • Whisk
  • Saucepan

Method
 

  1. Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and crimp the edges.
  2. In a saucepan, combine corn syrup and sugar. Warm over medium heat until the sugar dissolves, then remove from heat and let cool slightly.
  3. Whisk in the eggs, melted butter, vanilla, and salt until smooth.
  4. Stir in chocolate chips and pecan halves until evenly coated.
  5. Pour the filling into the prepared pie crust, spreading pecans evenly on top.
  6. Bake for 50–55 minutes, until the center is set and the pie is puffed and golden. If the crust browns too quickly, cover the edges with foil.
  7. Cool for at least 30 minutes before slicing and serving. Serve with whipped cream or vanilla ice cream for extra indulgence.

Notes

To make ahead, bake the pie and let it cool completely, then refrigerate for up to 3 days. Warm slightly before serving for the best texture and flavor.