This Texas Chocolate Pecan Pie has been a centerpiece at my family table for years. I first learned to make a version of this pie at my grandmother's kitchen counter in late autumn, when the pecan trees were dropping nuts and the house smelled of cinnamon and butter. Over time I tweaked her method—adding a splash of vanilla, balancing the sweetness with unsweetened cocoa, and folding in generous pecan halves—until the filling achieved a glossy, pudding-like set that slices cleanly. The contrast of the crisp, slightly sweet crust with the chewy, nut-studded interior is what keeps everyone asking for seconds. I discovered how important technique is for success: keeping the butter cold when making the crust, whisking the eggs just enough to incorporate air without curdling, and giving the baked pie ample time to cool so the filling finishes setting. The first time I served this at a holiday gathering, even guests who usually avoid sweets came back for thirds. The texture is the showpiece here—silky, slightly gooey in the center, with toasted pecans that provide a buttery crunch and chocolate chips that melt into ribbons of bittersweet flavor.

Ingredients

• All-purpose flour (for crust): Use a reliable brand like Bob's Red Mill or King Arthur; 1 1/2 cups (about 7 1/2 ounces) gives a tender, sturdy shell—avoid self-rising flour for predictable texture.
• Cold unsalted butter: 1/2 cup (1 stick, 4 ounces) cubed and kept icy to create flaky layers in the crust; plug in European-style butter for a slightly richer flavor if desired.
• Granulated sugar (for crust): 1/4 cup (50 g) to give a hint of sweetness to the pastry without making it brittle.
• Light corn syrup: 1 cup (8 fl oz) Karo or similar binds the filling and creates that classic glossy, caramel-like set in the center.
• Brown sugar: 1 cup (packed) for deep, molasses notes that enrich the flavor; dark brown yields a heartier flavor while light brown is subtler.
• Unsweetened cocoa powder: 1/2 cup (about 45 g) for chocolate depth without extra sugar—Dutch-process adds smoothness; natural cocoa gives brightness.
• Large eggs: 4 eggs at room temperature to help the filling set; bringing them closer to room temp prevents curdling when mixed with the syrup.
• Vanilla extract: 1 teaspoon to round and elevate the flavors—use pure vanilla for the cleanest profile.
• Pecan halves: 2 cups (about 200 g) toasted lightly for maximum crunch and nutty aroma; raw pecans can be used but toasting deepens flavor.
• Semi-sweet chocolate chips: 1/2 cup (about 85 g) such as Ghirardelli to create pockets of melted chocolate throughout the filling.
• Salt & ice water: 1/4 teaspoon salt in dough and about 1/4 cup ice water to bring the pastry together without warming the butter.

Instructions

Prepare the pie crust: In a large bowl whisk together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt and 1/4 cup granulated sugar. Add 1/2 cup cold, cubed unsalted butter and cut it in using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces of butter. Work quickly to keep the butter cold—the visible bits of butter create a flakier crust. Bring dough together and chill: Sprinkle about 1/4 cup ice water over the flour-butter mixture a tablespoon at a time, tossing until the dough just holds together when squeezed. Form into a flat disk, wrap tightly in plastic, and refrigerate for 30 minutes; chilling relaxes gluten and firms the butter for rolling. Preheat and roll out: Preheat the oven to 350°F (175°C). On a lightly floured surface roll the chilled dough to a 12-inch circle to fit a 9-inch pie pan. Transfer carefully, trim and crimp the edges as desired, and prick the bottom lightly with a fork to release steam and prevent bubbles during baking. Mix the filling: In a medium bowl whisk together 1 cup light corn syrup, 1 cup packed brown sugar, and 1/2 cup unsweetened cocoa powder until smooth. Whisk in 4 large eggs one at a time until fully incorporated and the mixture is glossy. Stir in 1 teaspoon vanilla extract, then fold in 2 cups pecan halves and 1/2 cup semi-sweet chocolate chips, ensuring nuts are evenly distributed. Assemble and bake: Pour the filling into the prepared crust, smoothing the top with a spatula. Place on a rimmed baking sheet to catch any drips and bake at 350°F (175°C) for 50 to 60 minutes. The center should be slightly jiggly but not liquid; the filling will continue to set as it cools. If the crust browns too quickly, tent with foil after 30 minutes. Cool and serve: Remove pie to a wire rack and cool for at least 2 hours before slicing—this resting time is crucial for clean slices and a perfectly set center. Serve at room temperature or lightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Tips

Store any leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days; beyond that, refrigerate to preserve freshness and prevent the nuts from going rancid. Refrigerated slices keep well for up to five days. For longer storage, flash-freeze cooled, sliced pieces on a tray, then transfer to an airtight container or heavy-duty freezer bag for up to three months. Reheat slices in a 325°F (165°C) oven for 8–10 minutes, or microwave briefly for 20–30 seconds if serving immediately—just avoid overheating which makes the filling overly soft.

Ingredient Substitutions

If you prefer a slightly less sweet filling, substitute half the light corn syrup with pure maple syrup for a nuanced flavor, though the texture will be slightly less glossy. For a gluten-free crust, use a store-bought gluten-free pie shell or a 1:1 gluten-free flour blend with 1 tablespoon extra butter to compensate for mouthfeel. Swap semi-sweet chocolate chips for chopped dark chocolate (60–70%) for a more intense, less sweet chocolate hit. For a dairy-free version, use a dairy-free margarine in the crust and dairy-free chocolate chips labeled vegan.

Serving Suggestions

Serve slices at room temperature with a scoop of high-quality vanilla ice cream or a quenelle of lightly sweetened whipped cream. For an adult twist, drizzle a tablespoon of bourbon or rum over each warm slice just before serving to amplify the Southern character. Garnish with a few toasted pecan halves or a light dusting of cocoa. Pair the pie with strong coffee or a late-harvest dessert wine; during brunch, small slices work well alongside fresh fruit and a sharp cheddar plate for contrasting flavors.

Cultural Background

Pecan pie is an iconic Texan and Southern dessert with roots in Southern hospitality and harvest festivals. Pecans are native to North America and became central to Southern desserts in the 19th century, prized for their richness and shelf stability. Chocolate is a later but beloved addition that modernizes the classic, creating regional variations from plain pecan pie to whiskey- or chocolate-infused versions. This hybrid celebrates both the nut-first tradition and the American penchant for chocolate-sweet combinations.

Seasonal Adaptations

In autumn, add a pinch of ground cinnamon and a tablespoon of molasses to the filling to heighten seasonal warmth. For winter holidays, fold in 1/3 cup dried cranberries with the pecans for a tart contrast and brighter color. In summer, lighten the serving with lemon-scented whipped cream and a side of macerated berries to cut through the richness. Small changes in add-ins—orange zest, a splash of espresso, or toasted coconut—tailor the pie to any season or celebration.

Meal Prep Tips

Make the crust a day ahead and keep it wrapped in the refrigerator; it will roll more easily when well chilled. Toast pecans and store them in an airtight container to layer flavors quickly on assembly day. The filling mixes in under 10 minutes, so once crust and nuts are ready you can assemble and bake with minimal last-minute effort. For hosted dinners, bake the pie in the morning and let it cool on the counter; slices will be perfect by evening and you can focus on other dishes without worry.

Every time I make this pie, it reminds me of family gatherings and long conversations around the table. It's forgiving, adaptable, and reliably indulgent—give it a try and make it your own by adjusting the chocolate level, nut to filling ratio, or crust technique. Above all, enjoy sharing it with people you care about.