This Texas Chocolate Pecan Pie is the kind of dessert that arrives at the table with a little flourish and disappears faster than you can slice it. I first made a version of this pie the winter I moved to Texas and wanted something that felt both comforting and slightly grand—something that combined the classic Southern pecan pie with an extra chocolate note for contrast. The result is a surface of toasted pecans that crackle when you bite into them, a custardy, caramel-like filling enriched with cocoa, and a buttery, slightly sweet crust that flakes apart in layers.

I remember serving this pie at a small holiday gathering where the weather was unseasonably warm and everyone lingered on the porch with tall glasses of iced tea. The first forkful made someone say "this needs to be our new tradition," and ever since it has a permanent place in my repertoire for celebrations. The texture plays between crunchy pecans, silky filling, and crisp crust; the flavor balances deep chocolate, caramelized brown sugar, and a hint of vanilla. It’s indulgent but not cloying, and with a scoop of vanilla ice cream, it becomes downright irresistible.

Ingredients

• All-purpose flour (1 1/2 cups): The foundation of your crust. Look for bleached or unbleached all-purpose flour from any trusted brand; unbleached provides slightly better flavor. Measuring by spooning into the cup and leveling gives a more accurate crust than scooping.
• Salt (1/4 teaspoon): Enhances the crust's flavor. Use fine table salt or a light sea salt for even distribution.
• Unsalted butter (1/2 cup, cold and cubed): Adds flakiness and richness. Use high-quality butter like Plugrá, Kerrygold, or a good store brand. Keep it cold to encourage flaky layers.
• Granulated sugar (1/4 cup): Sweetens the crust subtly and helps with browning. For a more golden crust, use organic cane sugar.
• Ice water (1/4 cup): Binds the dough. Add a tablespoon at a time if needed to bring the dough together without overworking it.
• Light corn syrup (1 cup): Provides sweetness and structure for the filling. Karo is the standard brand; for a slightly different flavor profile you can use light maple syrup as a substitute.
• Brown sugar (1 cup, packed): Adds caramel depth. Dark brown sugar will give a stronger molasses note; light brown sugar keeps it more balanced.
• Unsweetened cocoa powder (1/2 cup): Infuses chocolate richness. Use Dutch-process cocoa for a darker, smoother chocolate note or natural cocoa for brighter acidity.
• Large eggs (4): Bind and set the filling. Use room-temperature eggs for even incorporation and a smoother texture.
• Vanilla extract (1 teaspoon): Enhances the overall flavor and roundness of the filling. Pure vanilla extract is worth the small investment here.
• Pecan halves (2 cups): The star ingredient—choose fresh, raw pecans and toast them lightly to bring out oils and aroma before adding to the pie.
• Semi-sweet chocolate chips (1/2 cup): For extra pockets of chocolatey goodness. Chop into smaller bits if you prefer even distribution.

Instructions

Step 1: Prepare the Pie Crust In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1/4 cup granulated sugar. Add 1/2 cup cold unsalted butter cut into small cubes. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Sprinkle 1/4 cup ice water over the mixture a tablespoon at a time, gently tossing until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes to relax gluten and firm the butter. Step 2: Preheat the Oven Preheat the oven to 350 degrees Fahrenheit. If you have a baking stone or heavy baking sheet, place it in the oven to preheat as well—baking on a hot surface helps the bottom crust set and prevents sogginess. Step 3: Roll Out the Dough On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 to 1/4 inch thick. Transfer to a 9-inch pie plate by loosely rolling the dough around the rolling pin, then unrolling it over the plate. Trim the edges to 1/2 inch beyond the rim, fold under, and crimp as desired. Chill the formed crust in the refrigerator for 10 minutes while you prepare the filling. Step 4: Prepare the Filling In a mixing bowl, whisk together 1 cup light corn syrup, 1 cup packed brown sugar, and 1/2 cup unsweetened cocoa powder until smooth. Add 4 large eggs, one at a time, whisking until fully incorporated, then stir in 1 teaspoon vanilla extract. Fold in 2 cups pecan halves and 1/2 cup semi-sweet chocolate chips. For even baking, lightly toast the pecans in a dry skillet over medium heat for 5 minutes before adding to the filling; let them cool slightly. Step 5: Assemble and Bake Pour the filling into the chilled pie shell, spreading pecans evenly and pressing a few pecan halves into the top for decoration if desired. Bake on the preheated baking sheet for 50 to 60 minutes. The center should be set but still have a slight jiggle; a toothpick inserted near the center should come out with a few moist crumbs. If the crust edges brown too quickly, tent with foil after 25 to 30 minutes. Step 6: Cool and Serve Allow the pie to cool on a wire rack for at least 2 hours to let the filling fully set. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers covered in the refrigerator for up to 4 days.

Storage Tips

Store the pie covered at room temperature for up to 24 hours; after that refrigerate to maintain freshness because the filling contains eggs and dairy. Cover loosely with foil or an inverted bowl to prevent condensation on the filling. For longer storage, freeze the whole pie after it has fully cooled: wrap tightly in plastic wrap then foil, label with the date, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and bring to room temperature for the best texture. Reheat individual slices in a 325 degrees Fahrenheit oven for 8 to 10 minutes if you prefer them slightly warm.

Ingredient Substitutions

For a whole wheat variation, substitute half or all of the all-purpose flour with whole wheat pastry flour to add a nutty flavor and a bit more texture; reduce water slightly if the dough seems dry. If avoiding corn syrup, use light maple syrup in a 1:1 swap for a more aromatic filling, though the set may be slightly softer. To make this dairy-free, replace butter in the crust with cold coconut oil or a high-quality dairy-free stick margarine. For a vegan approach, use a commercial egg replacer or a mixture of silken tofu and cornstarch, though texture will differ and baking times may vary. Always test small changes to ensure the filling sets properly.

Serving Suggestions

Serve slices with a scoop of high-quality vanilla ice cream, bourbon-spiked whipped cream, or a drizzle of salted caramel sauce for dramatic contrast. Garnish with a few toasted pecan halves and a light dusting of cocoa powder for presentation. This pie pairs beautifully with robust coffee, black tea, or a dessert wine such as tawny port. For holiday spreads, consider cutting smaller slices and arranging them on a platter with other bite-sized confections so guests can sample a variety of sweets.

Cultural Background

Pecan pie is deeply rooted in Southern American cuisine, with pecans native to the region and traditional recipes often featuring corn syrup and brown sugar. The Texas twist in this version emphasizes robust flavors—adding cocoa and chocolate chips nods to the modern palate’s love of chocolate while still honoring the classic pecan pie structure. Historically, pecan pies evolved as home bakers adapted pantry staples like syrup and sugar to local nuts. This recipe is a contemporary interpretation that keeps the heart of the original: sweet, nut-forward, and comforting.

Seasonal Adaptations

In autumn and winter, consider adding a pinch of ground cinnamon or a teaspoon of espresso powder to heighten the chocolate notes. For spring or summer gatherings, lighten the pie by reducing the corn syrup by 2 tablespoons and adding a splash of citrus zest to the filling for brightness. Around the holidays, swap semi-sweet chips for dark chocolate for richer depth and finish with a sprinkle of flaky sea salt to cut sweetness. These small shifts make the pie feel fresh each season.

Success Stories

Readers often tell me they appreciate how this pie strikes a balance between classic and modern. One friend baked it for a potluck and was asked for the recipe by three different households. Another made it for a birthday and substituted toasted coconut alongside pecans for a tropical note that was surprisingly popular. These stories remind me that small experiments—like toasting the pecans or swapping in dark chocolate—can turn a good pie into a memorable one.

Meal Prep Tips

Make the crust a day ahead and keep it wrapped in the refrigerator. Toast and cool the pecans in advance, and store them in an airtight container for up to a week. The filling mixture can be whisked and kept chilled for a few hours before pouring into the crust, but do not mix the eggs too early to avoid altering the texture. For easy party serving, slice the pie after it has fully chilled so each piece keeps its shape when plated.

This pie is an invitation to share—whether at a family table or a neighborhood gathering—and I hope you make it your own with little tweaks that reflect your tastes. There is something comforting about a dessert that brings people together, and this chocolate-pecan combination does exactly that every time.