Old-Fashioned Texas Chocolate Pecan Pie: The Ultimate Southern Dessert.

My grandmother kept two recipes locked away for special occasions—her brisket rub and this chocolate pecan pie. The brisket recipe eventually made its way around the family, but this pie remained her closely guarded secret until one Thanksgiving when she finally walked me through it step by step. What makes it distinctly Texas isn’t just the pecans, which grow abundantly across the state, but the addition of dark chocolate that transforms ordinary pecan pie into something richer and more complex.

This Texas chocolate pecan pie recipe combines the best elements of two classic Southern desserts. You get the gooey, caramel-like filling of traditional pecan pie, but with layers of bittersweet chocolate that cut through the sweetness and add depth. The pecans toast as the pie bakes, developing that buttery, nutty flavor that makes pecan pie so irresistible in the first place.

What separates a good chocolate pecan pie from a great one is the balance. Too much chocolate and it overwhelms the pecans; too little and you wonder why it’s there at all. This recipe hits that sweet spot where both flavors shine equally. The filling sets perfectly—not runny, not stiff—with that characteristic slight jiggle in the center that tells you it’s done just right.

This pie has become my go-to for Thanksgiving, Christmas, and any occasion that calls for something impressive. It looks stunning with its glossy top studded with pecan halves, and it tastes even better than it looks. The best part is that despite its impressive appearance, it’s surprisingly straightforward to make.

Ingredients

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold unsalted butter, cut into small cubes
3-4 tablespoons ice water

Or use 1 store-bought 9-inch pie crust

For the Chocolate Pecan Filling:

1 cup light corn syrup
3/4 cup packed dark brown sugar
4 tablespoons unsalted butter, melted
3 large eggs, lightly beaten
2 teaspoons vanilla extract
1/4 teaspoon salt
6 ounces bittersweet chocolate (60-70% cacao), chopped
2 cups pecan halves, toasted
1/4 cup mini chocolate chips (optional, for extra richness)

For Serving:

Whipped cream or vanilla ice cream
Flaky sea salt for sprinkling (optional)

Instructions

If making your own crust, start by combining the flour, salt, and sugar in a large bowl. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These butter chunks create the flaky texture in the finished crust.

Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water once the dough begins to come together when pressed. Turn the dough out onto a lightly floured surface and gently press it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

While the dough chills, toast the pecans to intensify their flavor. Spread them on a baking sheet and toast in a 350°F oven for 8-10 minutes, stirring once halfway through, until fragrant and slightly darkened. Let them cool completely—hot pecans will melt the chocolate prematurely.

Roll out the chilled dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish by rolling it around your rolling pin and unrolling it over the dish. Gently press the dough into the bottom and sides, being careful not to stretch it. Trim any excess dough, leaving about a 1-inch overhang, then fold the overhang under itself and crimp decoratively.

Prick the bottom of the crust several times with a fork to prevent bubbling. Place the pie dish in the freezer for 15 minutes to firm up while you prepare the filling and preheat the oven to 350°F.

For the filling, whisk together the corn syrup, dark brown sugar, and melted butter in a large bowl until well combined. The mixture should be smooth without any sugar lumps. Add the beaten eggs, vanilla extract, and salt, whisking until everything is fully incorporated. The filling will be quite liquid at this point, which is normal.

Scatter the chopped bittersweet chocolate evenly across the bottom of the chilled pie crust. This ensures you get chocolate in every slice. If using mini chocolate chips, sprinkle half of them over the chopped chocolate. Arrange about three-quarters of the toasted pecans over the chocolate, distributing them evenly.

Carefully pour the filling mixture over the pecans and chocolate. The liquid will seep down and around everything. Arrange the remaining pecan halves on top in a decorative pattern—concentric circles work beautifully, or you can simply scatter them artfully across the surface.

Place the pie on a baking sheet to catch any drips and transfer to the preheated oven. Bake for 50-60 minutes, until the filling is set around the edges but still has a slight wobble in the center when you gently shake the pan. The top should be golden brown and puffed slightly.

If the crust edges start browning too quickly, cover them with strips of aluminum foil or a pie shield after about 30 minutes of baking. The center will continue to set as the pie cools, so don’t wait for it to be completely firm in the oven or you’ll end up with an overdone pie.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours, preferably 4 hours or overnight. This cooling time is crucial—cutting the pie too early will result in a runny filling that hasn’t properly set. The waiting is hard, but it makes all the difference.

Flavor & Texture Notes

This Texas chocolate pecan pie delivers a complex flavor profile that goes well beyond simple sweetness. The dark brown sugar and corn syrup create a deep, almost caramel-like base that’s rich without being cloying. The bittersweet chocolate adds layers of cocoa flavor with a slight bitterness that balances the sweet filling perfectly.

The toasted pecans provide a buttery, nutty crunch that contrasts beautifully with the smooth, custard-like filling. As the pie bakes, the pecans on top toast even further, developing an almost candy-like quality where they meet the sugary filling. The pecans mixed throughout the filling soften slightly but maintain enough structure to give every bite textural interest.

The chocolate melts into the filling as the pie bakes, creating ribbons of intense cocoa flavor rather than distinct chunks. This integration means you taste chocolate in every bite without it overwhelming the pecans. The combination is reminiscent of a really good chocolate-covered pecan but in pie form.

The crust, if homemade, adds a buttery, flaky foundation that holds up to the rich filling without getting soggy. It provides that crucial textural contrast—something to bite through before you reach the gooey center. When you get a forkful with crust, pecans, chocolate, and filling all together, it’s genuinely the perfect bite.

Tips & Variations

Chocolate Selection: The percentage of cacao in your chocolate matters here. Anything below 60% will be too sweet and won’t provide enough contrast to the sugary filling. Above 75% can taste too bitter for some people. The 60-70% range is ideal. Good quality chocolate makes a noticeable difference—this is worth using your favorite bar rather than generic baking chocolate.

Corn Syrup Substitute: If you prefer not to use corn syrup, you can substitute with equal parts honey or maple syrup, though the texture will be slightly different. Golden syrup, if you can find it, is the closest alternative and produces excellent results.

Boozy Addition: A tablespoon of bourbon or dark rum added to the filling gives it that classic Southern touch and enhances the chocolate and pecan flavors. The alcohol mostly cooks off, leaving behind depth and complexity.

Nut Variations: While pecans are traditional and perfect here, you can substitute with walnuts for a slightly more assertive flavor, or use a combination of pecans and hazelnuts for something different. Toast any nuts you use for best flavor.

Spice It Up: A teaspoon of instant espresso powder dissolved in the vanilla extract intensifies the chocolate flavor without making the pie taste like coffee. A pinch of cinnamon or a dash of cayenne pepper adds warmth and complexity.

Individual Pies: This recipe works beautifully in a muffin tin for individual chocolate pecan tarts. Use pre-made tart shells or press the pie dough into muffin cups. Reduce baking time to 20-25 minutes.

Storage & Make-Ahead

This chocolate pecan pie stores exceptionally well, making it perfect for holiday baking when you’re trying to prepare ahead. Once completely cooled, cover the pie loosely with aluminum foil and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Many people actually prefer this pie slightly chilled, as the filling becomes even more firm and sliceable.

The pie can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze. Thaw overnight in the refrigerator before serving. The texture remains remarkably good after freezing, though the top may lose a tiny bit of its glossy sheen.

You can prepare the pie crust up to 3 days in advance. Keep it wrapped in the refrigerator, or freeze it for up to a month. The filling comes together so quickly that there’s little advantage to making it ahead, but you can mix the wet ingredients a day in advance and store them covered in the refrigerator.

For best results, bake the pie the day before you plan to serve it. This gives the filling plenty of time to set properly, and it actually tastes better after resting overnight as the flavors meld together.

Serving Suggestions

This Texas chocolate pecan pie is rich enough that a small slice goes a long way. Serve it slightly warm or at room temperature with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream. The cool cream cuts through the sweetness and adds a welcome contrast.

For a fancy presentation, drizzle each slice with a bit of melted chocolate or caramel sauce just before serving. A sprinkle of flaky sea salt on top enhances both the chocolate and caramel notes in the filling—just a tiny pinch makes a noticeable difference.

This pie is substantial enough to stand alone as dessert, but it pairs beautifully with a cup of strong coffee or espresso. The bitterness of the coffee complements the sweet filling perfectly. For evening gatherings, a glass of bourbon or port wine alongside the pie creates an elegant finish to a meal.

Consider serving smaller slices than you would for regular pecan pie, as this version is noticeably richer. A sliver with whipped cream is often more satisfying than a large slice. If you have leftovers (unlikely but possible), the pie is excellent for breakfast with coffee—no judgment here.

FAQ

Why is my pie filling runny even after it cooled? The pie needs to cool completely for the filling to set properly—at least 3-4 hours at room temperature or overnight in the refrigerator. If you cut it too soon, the filling will still be liquid. Also, make sure you baked it long enough. The center should still have a slight wobble when you remove it from the oven, but if it’s sloshing, it needs more time.

Can I use chocolate chips instead of chopped chocolate? Yes, but be aware that chocolate chips contain stabilizers that prevent them from melting as smoothly as bar chocolate. They’ll work fine, but chopped chocolate from a good quality bar will give you a better texture and more intense chocolate flavor. If using chips, choose high-quality ones with a high cacao percentage.

How do I prevent the crust from getting soggy? Blind baking the crust isn’t necessary for this recipe because the filling is thick enough that it doesn’t soak through. However, making sure your crust is completely chilled before adding the filling helps. Also, avoid any cracks in the crust where filling could seep through—patch any cracks with a bit of extra dough before chilling.

Can I reduce the sugar to make it less sweet? You can reduce the brown sugar by up to 1/4 cup without significantly affecting the texture, but remember that pecan pie is meant to be quite sweet. The bittersweet chocolate already helps balance the sweetness, so taste a piece before deciding to modify the sugar in future batches.

What’s the best way to get clean slices? Make sure the pie is completely cold—refrigerating it for several hours makes slicing much easier. Use a large, sharp knife and wipe it clean with a hot, damp cloth between cuts. This removes any sticky filling and ensures each slice comes out neat. Cutting cold pie with a warm knife gives you the cleanest results.

Baking this old-fashioned Texas chocolate pecan pie connects you to a tradition of Southern hospitality and home cooking that spans generations. There’s something special about pulling a pie from the oven that looks like it belongs on a magazine cover but tastes like home. Whether you’re carrying on your own family tradition or starting a new one, this recipe delivers the kind of dessert that people remember and request again and again. The combination of pecans and chocolate isn’t just good—it’s the kind of good that makes people go quiet while they eat, saving their compliments for after they’ve finished every last crumb.