Texas Chocolate Pecan Pie

Why You’ll Love This Recipe

I love this pie for how it brings together the best of two dessert worlds: fudgy chocolate and buttery pecan pie. The chocolate cookie crust adds an extra layer of depth, while the filling is thick, glossy, and full of nutty texture and melted chocolate chips. It slices cleanly once cooled, making it perfect for potlucks, dinner parties, or a cozy night at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust Ingredients

• 1½ cups chocolate cookie crumbs (or graham crackers + 2 tbsp cocoa)

• ¼ cup unsalted butter, melted

Filling Ingredients

• 3 large eggs

• 1 cup light corn syrup

• ½ cup granulated sugar

• ¼ cup packed brown sugar

• ¼ cup unsweetened cocoa powder

• 1 cup chopped pecans

• 1 cup semi-sweet chocolate chips

• 1 tsp vanilla extract

• ½ tsp salt

Optional Toppings

• Whole pecans

• Chocolate chunks

• Ganache drizzle

Directions

1. I preheat the oven to 350°F (175°C).

2. In a bowl, I mix the cookie crumbs and melted butter until well combined. Then I press the mixture into a parchment-lined 9×9-inch pan and place it in the fridge while I make the filling.

3. In a large bowl, I whisk the eggs until smooth. Then I add the corn syrup, both sugars, cocoa powder, vanilla, and salt, and whisk until the mixture is glossy and fully blended.

4. I fold in the chopped pecans and chocolate chips to finish the filling.

5. I pour the filling over the chilled crust and smooth the top. If I want to dress it up, I arrange extra pecans on top before baking.

6. I bake the pie for 35 to 40 minutes, until the edges are set and the center still has a little jiggle.

7. Once out of the oven, I let it cool completely. If I’m feeling extra indulgent, I top it with ganache, whole pecans, or chocolate chunks after it’s cooled.

8. I chill the pie until fully set, then slice and enjoy!

Servings and timing

This pie makes about 9 square servings and takes roughly 1 hour and 15 minutes from start to finish—10 minutes to prep, 35–40 minutes to bake, plus cooling and chilling time. It’s perfect for gatherings, celebrations, or anytime I want to wow with dessert.

Variations

Here are a few fun ways I like to switch it up:

• Use bourbon instead of vanilla for a deeper flavor.

• Try dark chocolate chips for a richer, bittersweet twist.

• Add a sprinkle of flaky sea salt before serving for contrast.

• Turn it into individual tarts using a muffin tin.

• Use walnuts or hazelnuts in place of pecans for something different.

Storage/reheating

I store leftovers in the fridge, tightly covered, for up to 4 days. It slices best when cold, but I like to bring it to room temperature or warm it slightly in the microwave for a softer texture. I don’t recommend freezing this one—it changes the texture of the filling too much.

FAQs

Can I make this ahead of time?

Yes, I often bake it a day ahead. It holds its shape better once chilled and actually tastes even better the next day.

Can I use a pie pan instead of a square pan?

Absolutely. I just use a standard 9-inch pie pan and follow the same instructions. The bake time may vary slightly, so I check at the 35-minute mark.

What’s the best way to tell when it’s done?

The edges should be fully set, and the center should jiggle slightly—similar to a pecan pie. It will firm up more as it cools.

Can I make this without corn syrup?

If I want to skip corn syrup, I use maple syrup or golden syrup instead. It’ll be a little softer, but still delicious.

Is the crust optional?

Technically yes, but I love how the chocolate crust adds texture and balances the sweetness of the filling. It’s definitely worth making.

Conclusion

Texas Chocolate Pecan Pie is pure dessert comfort—rich, sweet, and layered with bold flavor and texture. From the crunchy pecans to the fudgy chocolate chips, every bite delivers. Whether I’m making it for a holiday, potluck, or just because, it’s one of those desserts that always gets rave reviews.

Print