This Texas Chocolate Pecan Pie has been a part of our holiday table for years, a decadent cross between a classic Southern pecan pie and a chocolate lover's dream. I first discovered this combination during a family reunion in Dallas when a cousin insisted on adding cocoa to her filling; the resulting pie was so deep and comforting that it instantly became the centerpiece dessert. The contrast between the crisp, buttery crust and the glossy, custard-like filling studded with toasted pecans and chocolate chips gives each slice a layered texture — crunchy on top, chewy and slightly gooey inside, with a chocolate backbone that keeps things from being overly sweet.

What makes this version special is the balance: light corn syrup provides the familiar chewiness of a pecan pie, while unsweetened cocoa powder adds chocolate depth without cloying sweetness. Semi-sweet chocolate chips offer pockets of melty richness, and the pecan halves deliver the nutty crunch that defines the experience. I love serving it warm with a scoop of vanilla ice cream, watching the edges of the filling soften and the chocolate melt into ribbons. This is the kind of dessert that invites conversation — everyone asks for the recipe, and the leftovers (if there are any) always disappear first thing the next morning with coffee.

Ingredients

• All-purpose flour (1 1/2 cups): Use a spooned-and-level measurement — I prefer King Arthur for consistent results. The flour provides structure; chill the dough to keep the crust flaky.
• Unsalted butter (1/2 cup, cold and cubed): European-style butter (82% fat) like Plugrá makes a richer crust, but regular unsalted butter works well if you chill it properly.
• Granulated sugar (1/4 cup): Adds a touch of sweetness and helps brown the crust. Caster sugar is fine too if you prefer a slightly finer texture.
• Ice water (1/4 cup): Keeps butter cold so the dough forms flaky layers; add a tablespoon at a time until the dough just comes together.
• Light corn syrup (1 cup): The classic sweetener for this style of filling — it ensures a glossy, chewy set without graininess. Karo is a reliable brand.
• Brown sugar (1 cup, packed): Use light brown for a mild molasses note; dark brown will intensify that flavor if you like it more robust.
• Unsweetened cocoa powder (1/2 cup): Dutched or natural can be used; Dutch-processed gives a darker chocolate flavor but adjust to taste.
• Large eggs (4): They create a custardy structure — use room temperature eggs for a more even mix.
• Vanilla extract (1 teaspoon): Adds aromatic depth — use a pure vanilla extract for best flavor.
• Pecan halves (2 cups): Toast them lightly in a dry skillet for 5 minutes to lift oils and flavor before folding into the filling.
• Semi-sweet chocolate chips (1/2 cup): I like Ghirardelli or Guittard; stir them in for pockets of melty chocolate throughout the pie.

Instructions

Prepare the Pie Crust: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1/4 cup granulated sugar. Cut in 1/2 cup cold, cubed unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter. Drizzle in about 1/4 cup ice water a tablespoon at a time, tossing until the dough just comes together. Form into a 1/2-inch-thick disk, wrap, and chill for at least 30 minutes so the butter firms up — this produces a flaky crust. Preheat the Oven: Preheat the oven to 350°F. Position the rack in the lower third of the oven to allow the filling to set while the crust browns evenly. If you like a particularly crisp bottom, bake the crust blind for 10 minutes before filling. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle to fit a 9-inch pie pan with a 1/2-inch overhang. Gently transfer to the pan, trim excess, and flute or crimp the edge. Prick the bottom a few times with a fork to prevent large air pockets. Chill the lined pan 10–15 minutes if the dough softened during handling. Prepare 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. Stir in 1 teaspoon vanilla extract. Fold in 2 cups pecan halves (lightly toasted) and 1/2 cup semi-sweet chocolate chips. The mixture should be glossy and pourable. Assemble and Bake: Pour the filling into the prepared crust and gently smooth the top. Place the pie on a baking sheet to catch any drips and bake at 350°F for 50–60 minutes. The pie is done when the edges are set and the center still has a slight jiggle — it will continue to firm while cooling. If the crust edges brown too quickly, tent with foil after 25–30 minutes. Cool and Serve: Transfer to a wire rack and cool completely for at least 2 hours before slicing to allow the filling to set. Serve slightly warm with vanilla ice cream or whipped cream, or at room temperature for cleaner slices.

Storage Tips

Store slices in an airtight container in the refrigerator for up to 4 days; let chilled slices come to room temperature an hour before serving or warm gently in a 300°F oven for 8–10 minutes. For longer storage, wrap the whole pie tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Avoid storing at room temperature for more than 24 hours because the filling contains eggs and corn syrup, which keep best when chilled in warm climates.

Ingredient Substitutions

If you’d like a slightly different flavor profile, substitute maple syrup for half the corn syrup (1/2 cup corn syrup + 1/2 cup pure maple syrup) to introduce smoky sweetness. For a darker chocolate character, swap semi-sweet chips for bittersweet (60–70% cacao). Wheat-free crust enthusiasts can use a gluten-free 1-to-1 flour blend (measure by weight) though texture may be a bit crumblier; add 1 tablespoon cold butter to improve mouthfeel if needed. For a dairy-free crust, use a plant-based butter stick designed for baking.

Serving Suggestions

Serve slices with a scoop of rich vanilla bean ice cream or a dollop of softly whipped cream and a sprinkle of toasted pecan pieces. For a holiday presentation, garnish with a light dusting of powdered sugar and a few whole pecans on top. This pie pairs beautifully with strong coffee, a nutty Amaro, or a late-harvest dessert wine. For lighter accompaniments, offer citrusy orange zest over the top to cut sweetness and add brightness.

Cultural Background

Pecan pie is a Southern American classic, with roots tied to the abundance of pecan trees throughout the region. The chocolate variation is a modern twist that likely emerged as bakers experimented with adding cocoa for depth. In Texas especially, pecans have been a traditional foodstuff for generations, and combining local pecans with chocolate reflects a playful adaptation of a heritage dessert — an intersection of rustic Southern ingredients and contemporary tastes.

Seasonal Adaptations

In autumn and winter, increase the warm spice notes by adding 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the filling. For spring or summer, lighten the pie by using half the chocolate chips and adding 1 tablespoon lemon zest to the filling for brightness. Holiday versions can include a tablespoon of bourbon or rum stirred into the filling just before pouring for an adult twist and deeper aroma.

Meal Prep Tips

Make the crust up to 48 hours ahead and keep it wrapped in the refrigerator; blind-bake if you prefer an extra-crisp base. Toast and cool the pecans in advance and store them in an airtight container to save time on assembly day. The filling comes together quickly — whisking eggs and syrups takes only a few minutes — so plan baking time around your meal to serve it slightly warm for the best texture.

Whether you save this for a big holiday or make it for a cozy weekend indulgence, this pie rewards a little attention with big flavors. Enjoy baking, and feel free to make it your own — a few tweaks can turn it from a classic into your signature treat.