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Texas Chocolate Pecan Pie Recipe

ByLucy
Jump to Recipe· 4.8 from 13 reviews

Okay, friend, if you’re a fan of rich, nutty desserts that deliver a little chocolate punch, you’re going to absolutely love this Texas Chocolate Pecan Pie Recipe. It’s the perfect blend of gooey hot fudge, crunchy pecans, and that deep southern charm baked right into every bite. Trust me, I’ve made this pie countless times in my kitchen and each time it disappears faster than you’d think possible. So, stick around – I’m going to walk you through everything, from ingredients to the best tips for baking perfection.

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Why This Recipe Works

  • Simple Ingredients with Maximum Flavor: Using hot fudge sauce as a base amps up the chocolate richness effortlessly.
  • Texture Harmony: The crushed and whole pecans bring a delightful crunch that contrasts perfectly with the gooey filling.
  • No-Fuss Prep: With a premade deep dish crust and a quick whisk-together batter, you’re in and out of the kitchen fast.
  • Reliable Bake Time: Baking on a foil-lined sheet adds ease and catches any drips, meaning less cleanup and a foolproof result.
A whole pecan pie with one crust layer forming a light golden brown edge with a scalloped pattern around the rim, filled with a dense dark brown sugary layer covered evenly with chopped pecans on top, clustered pecans placed neatly in the center, all set on a white marbled surface next to two small white pumpkins, a bouquet of yellow flowers on a beige and orange plaid cloth, a stack of two white patterned plates with two golden forks on top, and a dark pie server nearby, photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

I adore how these ingredients come together to make a pie that’s decadent but approachable. Each component plays its part—from the salty-sweet drying notes of brown sugar to the luscious depth the hot fudge contributes. Here’s a quick run-down of what you’ll need and why each matters.

  • Deep dish premade pie crust: This saves you time and creates a sturdy, buttery base perfect for holding all that luscious filling.
  • Hot fudge sauce (12oz jar): The secret star! It’s thick, chocolatey, and adds richness without having to melt chocolate separately.
  • Large eggs: They bind everything together and help the filling set nicely.
  • Light brown sugar: Adds a caramel-like sweetness and depth that white sugar can’t quite match.
  • Heavy whipping cream: Brings silkiness and a smooth finish to the filling.
  • Pure vanilla extract: Gives a lovely warmth and depth to the chocolate and nuts.
  • Kosher salt: Balances sweetness and enhances all the flavors.
  • Chopped pecans: I love mixing chopped and whole pecans for texture and looks.
  • Mini chocolate chips: Tiny pockets of melty goodness that practically disappear in the filling but add bursts of chocolate bliss.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic version of this Texas Chocolate Pecan Pie Recipe, I’m all about making recipes flexible and fun for you to personalize. Let me share a few tweaks I’ve tried that might inspire you to make it your own.

  • Swap in pecan halves as a topper: I once used whole pecan halves on top instead of chopped ones — it looks so elegant and adds a delightful crunch.
  • Use salted butter crust: For an even more complex flavor, I sometimes swap the premade crust for a homemade salted butter crust. It takes a little more time, but wow, the flavor payoff is worth it!
  • Make it nut-free: If pecans aren’t your thing, try walnuts — just keep in mind the flavor will shift slightly.
  • Extra fudge drizzle: For super chocoholics, I drizzle warm hot fudge on top right before serving. Double the chocolate, double the joy.

Step-by-Step: How I Make Texas Chocolate Pecan Pie Recipe

Step 1: Prep your crust and fudge

Preheat your oven to 350°F and place the deep dish pie crust on a foil-lined cookie sheet — this little trick catches drips and saves you from cleaning up melted fudge on the oven floor (believe me, I’ve made that mistake). While the oven’s heating, microwave your jar of hot fudge sauce for about 40 seconds until it’s soft and pourable. This makes mixing it with the eggs and sugar so much easier!

Step 2: Whisk the batter

Into a large mixing bowl, pour in the warm hot fudge, add the eggs, brown sugar, heavy cream, vanilla extract, and kosher salt. Whisk it all thoroughly until the mixture is smooth and glossy — no lumps here! I always take a moment to scrape the sides to make sure every bit of fudge is incorporated evenly.

Step 3: Fold in pecans and chocolate chips

Next, gently fold in about one-third of the chopped pecans and all the mini chocolate chips. This step helps distribute those melty chocolate bits evenly throughout the filling so each slice has a perfect balance of crunch and chocolate.

Step 4: Fill and top the pie

Pour the luscious batter into your prepared pie shell. Then, sprinkle the remaining pecans on top—this gives the pie that classic Texas look and adds to the texture. If you love the look of whole pecans or halves, swap chopped pecans here for a prettier presentation.

Step 5: Bake and cool

Bake for 40 to 45 minutes until the center is just set — it shouldn’t jiggle like liquid but will still have a slight wobble. Overbaking can dry it out, so watch closely after 40 minutes. Once done, let your Texas Chocolate Pecan Pie cool completely before slicing. This step is crucial to get clean slices and that luscious gooey texture everyone loves.

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Tips from My Kitchen

  • Use a foil-lined sheet pan: It makes cleanup a breeze and catches any spills from the filling.
  • Don’t overbake: The center should be just set with a slight wobble—this keeps your pie decadently gooey.
  • Warm your fudge sauce: Microwaving helps it blend smoothly with the eggs and cream without clumping.
  • Cool pie fully before slicing: This prevents messy slices and lets the filling set properly.

How to Serve Texas Chocolate Pecan Pie Recipe

A close-up view of a slice of pecan pie being held by a woman's hand with a pie server above a white marbled surface. The slice has three distinct layers: a thin, light beige crust at the bottom and edges; a thick, glossy, dark brown filling in the middle that looks smooth and rich; and a top layer densely covered with whole and halved shiny pecans in various shades of brown, giving a crunchy texture. The slice is taken from a larger pecan pie in a foil pie dish that is partially visible below. In the blurry background, there are two pale yellow pumpkins and a woman's hand with dark red nail polish holding the pie server. The scene is softly lit, emphasizing the pie's glossy and textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish my Texas Chocolate Pecan Pie Recipe with a dollop of freshly whipped cream — the lightness balances all that rich chocolate and nuts perfectly. Sometimes, I sprinkle a little flaky sea salt on top to bring out the chocolate flavor even more. If you want to get fancy for a crowd, a drizzle of extra warm hot fudge can’t hurt either!

Side Dishes

This pie is rich enough to star on its own, but if you want to round out dessert, a scoop of vanilla ice cream is classic and gorgeous. For something lighter, fresh berries or a simple fruit salad provide a refreshing counterpoint. I’ve also enjoyed pairing it with a cup of strong coffee or black tea for a perfect cozy finish.

Creative Ways to Present

One holiday season, I served this pie in individual mini tart shells for a cute party platter, and everyone raved. Another time, I layered the pie filling with whipped cream in a trifle dish topped with crushed pecans and chocolate chunks for an easy no-bake option. Don’t be afraid to get playful with presentation — this pie is versatile and crowd-pleasing.

Make Ahead and Storage

Storing Leftovers

I always cover leftover Texas Chocolate Pecan Pie tightly with plastic wrap or foil and store it in the fridge. It keeps beautifully for up to 5 days, and honestly, in my house, it rarely lasts that long! The flavors deepen over a day or two, making each bite even more irresistible.

Freezing

If you want to make this pie ahead for a party, I’ve frozen it successfully—wrap it well in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge. It’s almost as good as fresh but remember the texture softens slightly after freezing.

Reheating

To bring back that just-baked warmth, I pop individual slices in the microwave for about 15 seconds. If you’re reheating a whole pie, tent it with foil and bake at 300°F for about 10-15 minutes. This revives the gooey texture without drying out the edges.

FAQs

  1. Can I use a homemade crust for the Texas Chocolate Pecan Pie Recipe?

    Absolutely! A homemade pie crust—especially one made with butter—adds an extra layer of flavor and flakiness. Just be mindful that a shallow crust might reduce the filling amount and bake time slightly. Adjust accordingly.

  2. Is there a way to make this pie less sweet?

    If you find it a bit too sweet, consider reducing the brown sugar by a tablespoon or balancing with a sprinkle of flaky sea salt on top. Using unsweetened chocolate chips can also help cut sweetness.

  3. Can I prepare the Texas Chocolate Pecan Pie Recipe in advance?

    Yes! You can assemble it the night before and keep it covered in the fridge. Just bake it fresh on the day you want to serve for the best texture and flavor.

  4. What’s the best way to slice the pie neatly?

    Use a sharp knife dipped in hot water and wiped clean between cuts. This technique helps make even, clean slices through the gooey filling and crunchy pecans.

Final Thoughts

This Texas Chocolate Pecan Pie Recipe isn’t just a dessert; it’s a little celebration of southern comfort and chocolatey indulgence that I love sharing with friends and family. I hope you’ll give it a try and see how easy it is to make something so rich and satisfying right in your kitchen. Whether it’s a holiday, special occasion, or just because, this pie has that warm, nostalgic vibe that always brings people together — and the best part? It tastes like it took way more effort than it actually does. Happy baking, friend!

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Texas Chocolate Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Author: Lucy
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Texas Chocolate Pecan Pie is a rich and indulgent dessert featuring a deep dish pie crust filled with a luscious hot fudge sauce custard, studded with mini chocolate chips and pecans. Baked to perfection, it combines the classic flavors of chocolate and pecan in a creamy, satisfying pie that’s perfect for gatherings and special occasions.

Ingredients

Pie Crust

  • 1 9-inch deep dish premade crust

Filling

  • 1 jar hot fudge sauce 12oz jar
  • 3 large eggs
  • 1/4 cup light brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 3 cups chopped pecans
  • 2/3 cup mini chocolate chips

Instructions

  1. Preheat oven: Preheat your oven to 350°F and place the pie shell onto a foil-lined cookie sheet to catch any drips during baking.
  2. Prepare fudge sauce: Remove the lid and film from the jar of hot fudge sauce and microwave for 40 seconds to soften it for easy mixing. Pour the warmed fudge sauce into a large mixing bowl.
  3. Mix filling: Add in the eggs, brown sugar, heavy whipping cream, vanilla extract, and kosher salt to the hot fudge sauce. Whisk thoroughly until the mixture is fully combined and smooth in texture.
  4. Add chocolate and pecans: Fold in the mini chocolate chips and one-third of the chopped pecans to the batter gently for even distribution.
  5. Assemble pie: Pour the prepared filling mixture into the pre-made pie crust. Evenly top the pie with the remaining pecans for a decorative crunch.
  6. Bake: Bake the pie for 45 minutes or until the center is set and the filling no longer jiggles.
  7. Cool: Allow the pie to cool completely before slicing to ensure clean slices and enhance flavor melding.

Notes

  • Nutrition information is an estimate and may vary based on specific ingredient brands and quantities used.
  • The recipe is designed for a deep dish 9-inch pie crust. Using a regular pie crust may result in leftover filling and shorter baking time.
  • For aesthetic appeal, topping the pie with pecan halves instead of chopped pecans is recommended but optional.
  • Leftover pie should be covered and refrigerated; it will keep well for 3-5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 29 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 110 mg

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