This Texas Chocolate Pecan Pie has been a holiday centerpiece in my family ever since I adapted a classic southern pecan filling to include cocoa and extra chocolate chips. I first made it one autumn after a friend brought a chocolate-pecan tart to a potluck; the combination of caramelized sweetness, toasted pecans and bittersweet cocoa stuck with me. I experimented with corn syrup ratios and darkened the filling with unsweetened cocoa powder until it reached the texture and depth of flavor that always gets a second helping at our table. The crust is intentionally simple and slightly sweet so it supports the dense filling without competing. I discovered that small technique changes — chilling the butter longer, baking on a lower rack to protect the bottom crust, and letting the pie cool completely before slicing — make all the difference. On the first Thanksgiving I served this pie, my cousin commented that the chocolate cut through the usual cloying pecan sweetness and made the pie feel sophisticated rather than cloying. Since then it has become my go-to when I want something that looks impressive but is straightforward to prepare. The finished slice offers a contrast of textures: a crisp, flaky edge, a satiny, fudgy center, and crunchy pecan tops that sing with toasted aroma.

Ingredients

• All-purpose flour: Use 1 1/2 cups (approx. 6.75 oz). Choose a dependable brand such as King Arthur or Pillsbury for consistent texture — it creates a tender, flaky base that holds the filling.
• Unsalted butter: 1/2 cup (1 stick), cold and cubed. Cold butter provides steam pockets while baking, which creates flakiness; keep it straight from the fridge until cutting into the dough.
• Granulated sugar: 1/4 cup adds a subtle sweetness to the crust and helps it brown evenly; caster sugar or regular granulated work fine.
• Light corn syrup: 1 cup for the filling. This stabilizes the custard and gives the filling that classic, glossy chew without becoming grainy.
• Brown sugar: 1 cup packed. The molasses in brown sugar gives caramel notes that pair beautifully with toasted pecans and chocolate.
• Unsweetened cocoa powder: 1/2 cup adds deep chocolate flavor without extra sweetness; use Dutch-processed for a rounder taste or natural for brighter acidity.
• Eggs: Four large eggs bind the filling and create a custardy structure; room temperature eggs beat in more smoothly for even texture.
• Vanilla extract: 1 teaspoon to highlight the chocolate and nut flavors; pure vanilla gives the best aroma.
• Pecan halves: 2 cups toasted. The pecan halves are the star — use fresh, not rancid, pecans and toast them briefly before assembling.
• Semi-sweet chocolate chips: 1/2 cup for pockets of melting chocolate that elevate the overall flavor; bittersweet chips can be used for a less-sweet profile.

Instructions

Step 1: Prepare the Pie Crust In a bowl combine 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/2 cup cold cubed unsalted butter until pea-sized pieces remain. Stir in 1/4 cup granulated sugar. Sprinkle up to 1/4 cup ice water, mixing just until dough holds together; do not overwork. Chill 30 minutes. Step 2: Preheat the Oven Position a rack in the lower third of the oven and preheat to 350°F. Using a lower rack helps the bottom bake through without burning the top of the pecans. Have a 9-inch pie plate ready and a sheet pan nearby to catch drips. Step 3: Roll Out the Dough Lightly flour a surface and roll the chilled dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim the excess, and flute or crimp the edges. Chill again 10 minutes to prevent shrinking during blind baking. Step 4: Prepare the Filling In a large bowl whisk together 1 cup light corn syrup, 1 cup packed brown sugar, 1/2 cup unsweetened cocoa powder until smooth. Add four large eggs, one at a time, whisking until uniform. Stir in 1 teaspoon vanilla extract, then fold in 2 cups pecan halves and 1/2 cup semi-sweet chocolate chips. Step 5: Assemble and Bake Pour the filling into the prepared chilled crust, spreading pecans evenly. Place the pie on a sheet pan and bake at 350°F for 50 to 60 minutes; center should be set with a slight jiggle. If the edges brown too quickly, tent with foil after 30 minutes. Step 6: Cool and Serve Remove the pie and cool completely on a wire rack, at least two hours, to allow the filling to finish setting. For clean slices refrigerate 1 hour and slice with a sharp knife warmed under hot water and dried between cuts.

Storage Tips

Store at room temperature for up to 48 hours in a cool location, covered loosely with foil to preserve the glossy top. For longer storage, refrigerate in an airtight container for up to 7 days; bring to room temperature before serving to soften the filling. To freeze, wrap the cooled pie in plastic wrap and a layer of foil and freeze for up to 3 months. Reheat gently in a 300°F oven for 10 to 15 minutes to revive the crust and melt the chocolate chips slightly; avoid overheating so the filling doesn’t become too runny.

Ingredient Substitutions

If you need a dairy-free version, swap the unsalted butter in the crust with solid coconut oil or store-bought vegan butter using the same measure; use dairy-free chocolate chips. Replace light corn syrup with an equal volume of maple syrup for a distinct flavor — note it will make the filling slightly less glossy and a touch thinner, but the taste becomes more complex. For a nuttier crust, substitute half the all-purpose flour with whole wheat pastry flour; this will add flavor and a denser texture. Brown sugar may be replaced with coconut sugar for a deeper caramel note.

Serving Suggestions

Serve slices with a dollop of softly whipped cream, a scoop of vanilla bean ice cream, or a drizzle of warm salted caramel for added decadence. For a lighter pairing, plate a small slice alongside fresh citrus segments or macerated berries to cut the richness. Garnish with a few toasted pecan halves and a light dusting of cocoa powder or powdered sugar to make presentation festive. This pie is wonderful after a holiday roast, at brunch with strong coffee, or as an indulgent finish to an intimate dinner.

Cultural Background

Pecan pie is a classic of Southern cuisine in the United States, and Texas has a special love for pecans — the state tree is the pecan tree. Combining chocolate with pecans is a modern twist that reflects regional creativity: chocolate amplifies richness and echoes the cocoa notes found in some traditional Southern desserts. Variations of pecan-based desserts can be found across the American South, with regional differences in sweeteners and nut treatments. This chocolate-enhanced take is a fusion of old-school Southern hospitality and contemporary dessert preferences.

Seasonal Adaptations

In cooler months, serve the pie with warm toffee sauce and roasted winter fruit. For summer gatherings, lighten the filling by reducing chocolate chips to 1/4 cup and serving chilled with grapefruit segments to provide acidity. For holiday menus, swirl a tablespoon of bourbon into the filling for a boozy depth, or sprinkle flaky sea salt on top after baking to highlight the chocolate and pecan flavors. The recipe also adapts well for smaller tarts when entertaining fewer guests.

Meal Prep Tips

Make the dough up to two days ahead; wrap tightly and refrigerate. You can also toast and store pecans a week in advance in an airtight container to save time. Assemble the filling the morning of serving and bake an hour before guests arrive; the pie keeps well and the flavors mellow as it cools. Slice only when ready to serve for the best presentation. Use a warm, clean knife for each cut for tidy slices and minimal sticking.

This pie has a way of turning ordinary gatherings into memorable events; the chocolate gives it a grown-up edge while the pecans keep it rooted in tradition. I encourage you to tailor the sweetness and chocolate intensity to your family’s preferences and enjoy the process — every baker develops their own version of this southern classic.