Texas Chocolate Pecan Pie – A Southern Classic with a Rich Twist

Adam

Texas Chocolate Pecan Pie – A Southern Classic with a Rich Twist

If there’s one dessert that defines Southern comfort, it’s pecan pie. But in true Texas fashion, we’re making it bigger, bolder, and richer with the addition of chocolate. This Texas Chocolate Pecan Pie takes the gooey filling you love, mixes in melted chocolate chips and cocoa powder, and pairs it with a crunchy pecan topping over a chocolate cookie crust. The result? A pie that’s fudgy, nutty, and downright irresistible. Perfect for Thanksgiving, Christmas, or any holiday spread, this pie will impress both chocolate lovers and pecan pie traditionalists.

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Prep Time 20

bake & Cooling time 2 55

Total Time 3 15

Servings: 10 slices

Ingredients Equipment Method Notes

Ingredients

🥚 Fresh Produce:

3 large eggs

🍯 Condiments:

1 cup light corn syrup

🌾 Dry & Pantry:

¼ cup brown sugar packed
½ cup granulated sugar
¼ cup unsweetened cocoa powder
½ tsp salt
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

🌰 Nuts:

1 cup pecans halved or chopped

🍪 Crust:

1 ½ cups chocolate cookie crumbs
¼ cup unsalted butter melted

Equipment

9-inch pie dish
Mixing bowls
Saucepan
Whisk
Measuring cups & spoons
Rubber spatula
Oven mitts

Method

Step 1 – Make the Crust

Preheat oven to 350°F (175°C).
In a bowl, mix chocolate cookie crumbs and melted butter until combined.
Press mixture firmly into bottom and sides of a 9-inch pie dish. Bake for 8 minutes.

Step 2 – Prepare the Filling

In a saucepan over low heat, melt chocolate chips until smooth. Remove from heat.
In a bowl, whisk eggs, corn syrup, brown sugar, granulated sugar, cocoa powder, salt, and vanilla.
Stir in melted chocolate until fully incorporated.

Step 3 – Assemble & Bake

Pour filling into prepared crust.
Arrange pecans evenly on top.
Bake 50–55 minutes, until pie is set but slightly jiggles in the center.
Cool completely before slicing.

Notes

🧊 Storage & Reheating

Store covered at room temp for up to 2 days, or in the fridge for 5 days.

Reheat slices in the microwave for 10–15 seconds for a gooey texture.

Freeze whole pie or slices (well-wrapped) for up to 2 months.

🥄 Variations

Bourbon Twist: Add 2 tbsp bourbon for extra depth.

Nut Mix: Combine pecans with walnuts or hazelnuts.

Crust Swap: Use a classic buttery pie crust instead of cookie crumbs.

Extra Chocolate: Drizzle melted chocolate over cooled pie before serving.

❓ 10 FAQs

Can I use dark corn syrup instead of light?
Yes, but it will make the flavor deeper and less sweet.

Do I need to pre-bake the crust?
Yes, it helps prevent sogginess.

Can I make this without cocoa powder?
You can, but cocoa enhances the chocolate depth.

What type of pecans work best?
Halves look pretty on top, chopped mix well into filling.

How do I know when it’s done baking?
The edges should be set, and the center should jiggle slightly.

Can I use milk chocolate chips instead of semi-sweet?
Yes, but it will be sweeter and less rich.

Does this need to chill before serving?
Cooling for at least 2 hours helps it set properly.

Can I make this pie a day ahead?
Absolutely — it tastes even better the next day.

What can I serve with it?
Vanilla ice cream or whipped cream are perfect.

Can I bake this in a store-bought pie crust?
Yes, just skip the cookie crumb crust step.

🏁 Conclusion
This Texas Chocolate Pecan Pie is the best of both worlds — the gooey, nutty goodness of pecan pie combined with rich, fudgy chocolate. With its indulgent filling and crunchy pecan topping, it’s destined to become a holiday favorite on your dessert table.