Rich & Decadent Texas Chocolate Pecan Pie – A Southern Favorite
Bring Southern comfort to your table with this Texas Chocolate Pecan Pie! Loaded with crunchy pecans, silky chocolate, and a perfectly gooey filling in a buttery crust, this classic dessert is a true holiday or year-round indulgence. A must-try recipe for Thanksgiving, Christmas, or any time you crave a slice of sweet tradition.
Equipment
- 9-inch pie dish
- Mixing bowls & whisk
- Heavy saucepan (for melting chocolate & butter)
- Rolling pin & pastry cutter (if making homemade crust)
- Cooling rack
- Offset spatula (optional)
- Aluminum foil (for tenting)
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1 cup pecans, toasted
- 4 oz (115 g) semisweet or bittersweet chocolate, chopped
- ½ cup unsalted butter
- 3 large eggs
- 1 cup corn syrup (light or dark)
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1–2 tbsp bourbon (optional)
- Pinch of salt
- Optional toppings: extra toasted pecans, whipped cream, vanilla ice cream, caramel drizzle
Instructions
- Prepare crust: Roll out and fit into a 9-inch pie dish. Trim edges; crimp decoratively. Pre-bake if desired.
- Toast pecans: Bake at 350°F (175°C) for 5–7 minutes; let cool.
- Melt chocolate & butter: In a heavy saucepan over low heat, stir until smooth; cool slightly.
- Mix custard: Whisk eggs, corn syrup, sugar, vanilla, bourbon (if using), and salt until smooth. Fold in chocolate mixture.
- Combine with pecans: Gently fold toasted pecans into custard; reserve a few for topping.
- Fill crust: Pour custard into prepared crust; arrange reserved pecans on top.
- Bake: 350°F (175°C) for 50–60 minutes, tenting with foil halfway if crust edges brown too quickly. Center should jiggle slightly.
- Cool: Allow pie to cool on a wire rack for at least 2 hours before slicing.
Notes
- Make-ahead: Assemble pie a few hours ahead; refrigerate until ready to bake.
- Freezing: Wrap cooled pie tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.
- Flavor variations: Add cinnamon, espresso powder, or caramel drizzle for extra depth.
- Chocolate choice: Use high-quality semisweet or bittersweet chocolate for best results.
- Serving tips: Pair with whipped cream, vanilla ice cream, or fresh berries.
- Patience is key: Let the pie fully cool before slicing to achieve perfect custard texture.