This Texas Chocolate Pecan Pie has been my signature dessert for holiday dinners and weekend potlucks for years. I discovered the idea of combining cocoa with classic pecan pie filling during a late autumn baking experiment when pantry staples and a craving for chocolate collided. The result was a dense, glossy filling that sets just enough to slice while remaining luxuriously gooey. The texture contrast between a crisp, flaky crust and a toasted pecan top is what keeps my family coming back for seconds. I remember the first time I brought this to a family gathering in Austin. My aunt, a devoted traditionalist, sneaked a second slice when no one was looking and then begged me for the recipe.

What makes this version special is the balance. The cocoa powder adds a restrained chocolate backbone without making the pie cloyingly sweet. Light corn syrup creates that classic chewiness that holds the pecans and chocolate chips together, while brown sugar gives caramel notes. I always press the crust a little thinner than usual for an elegant wedge and toast the pecans briefly to intensify their flavor. This recipe is forgiving, crowd friendly, and impressive enough to serve at celebrations yet simple enough for a relaxed weekend bake. It pairs exceptionally well with a scoop of vanilla or coffee ice cream and a strong cup of coffee.

Ingredients

• All purpose flour: 1 and 1/2 cups. Use a spoon and level method for accuracy. All purpose provides the right balance of structure and flakiness for this 9 inch crust. If you prefer, King Arthur brand produces consistent results.
• Salt: 1/4 teaspoon. A small amount elevates all other flavors in the dough and filling.
• Unsalted butter: 1/2 cup cold and cubed. Cold butter yields flakiness. Use high quality European style butter if you want extra richness.
• Granulated sugar: 1/4 cup. Adds subtle sweetness to the crust and helps with browning.
• Ice water: 1/4 cup, chilled. Add gradually until the dough holds together but is not sticky.
• Light corn syrup: 1 cup. This is the classic binder that gives the filling its glossy chew. For a twist, maple syrup can be substituted using the ratio in the substitutions section.
• Brown sugar: 1 cup packed. The molasses in brown sugar gives a caramel like depth and pairs beautifully with toasted pecans.
• Unsweetened cocoa powder: 1/2 cup. Use Dutch process for a rounder chocolate tone or natural cocoa for a brighter finish.
• Large eggs: 4. Eggs provide structure and help the filling set while remaining soft in the center.
• Vanilla extract: 1 teaspoon. A finishing flavor enhancer that lifts the chocolate and caramel notes.
• Pecan halves: 2 cups. Toast them briefly to enhance nuttiness and crunch. Choose fresh, plump pecans if possible.
• Semi sweet chocolate chips: 1/2 cup. Folded into the filling they create pockets of melty chocolate and texture contrast.

Instructions

Step 1 Prepare the Pie Crust: In a large bowl combine 1 and 1/2 cups all purpose flour and 1/4 teaspoon salt and 1/4 cup granulated sugar. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or two forks until pea sized crumbs form. Sprinkle up to 1/4 cup ice water a tablespoon at a time and mix until the dough holds together when pressed. Form into a disc, wrap and chill 30 minutes to relax gluten which yields a tender crust. Step 2 Preheat the Oven: Preheat to 350 degrees Fahrenheit. If you have a baking stone set it on the middle rack. Chilling the dough and a properly preheated oven help the crust maintain shape and flake during baking. Step 3 Roll Out the Dough: On a lightly floured surface roll the chilled dough to a 12 inch circle for a 9 inch pie plate. Transfer carefully and trim the overhang to 1/2 inch then crimp the edges. Prick the bottom lightly with a fork and freeze 10 minutes to prevent shrinking. Blind bake for 8 minutes if you prefer a crisper bottom then cool slightly. For a slightly softer bottom skip blind baking and increase final bake time by a few minutes checking the filling set. Step 4 Prepare the Filling: In a medium bowl whisk together 1 cup light corn syrup and 1 cup packed brown sugar with 1/2 cup unsweetened cocoa powder until smooth. Whisk in 4 large eggs one at a time until fully incorporated then add 1 teaspoon vanilla extract. Fold in 2 cups toasted pecan halves and 1/2 cup semi sweet chocolate chips. The heating point of the filling is gentle so avoid over mixing which can create air bubbles that cause cracking. Step 5 Assemble and Bake: Pour the filling into the prepared crust and gently spread so pecans are evenly distributed. Bake at 350 degrees Fahrenheit for 45 to 55 minutes. Check at 40 minutes; the center should be slightly jiggly like custard. Overbaking will cause dryness. If the crust edges brown too quickly tent with foil. Step 6 Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours to let the filling set. For cleaner slices refrigerate 1 hour before slicing. Serve with whipped cream or vanilla ice cream and store leftovers covered in the refrigerator for up to 4 days.

Storage Tips

Store the pie covered at room temperature for up to two days if you will serve it soon. For longer keeping place the cooled pie in an airtight container or wrap tightly in plastic wrap and refrigerate for up to four days. To freeze, slice into individual portions, wrap each piece in plastic and foil and freeze up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat individual slices briefly in a low oven to revive the crust and melt the chocolate chips slightly, about 8 minutes at 300 degrees Fahrenheit.

Ingredient Substitutions

If you prefer whole wheat flour use it one for one for a nuttier crust, though the texture will be denser. Replace light corn syrup with 3/4 cup maple syrup plus 1/4 cup light corn syrup substitute for similar viscosity. For a dairy free option, swap butter for refined coconut oil or a solid vegan butter in the crust; chill well so the dough remains manageable. If you want a deeper chocolate flavor use dark cocoa powder and consider bittersweet chocolate chips. Swap semi sweet chips for chopped dark chocolate for a more sophisticated, less sweet profile.

Serving Suggestions

Serve warm with a generous scoop of vanilla or coffee ice cream for contrast. A dollop of lightly sweetened whipped cream and a sprinkle of flaky sea salt enhance the chocolate and pecan flavors. For a brunch buffet pair slices with strong brewed coffee or an espresso martini. Garnish with a few toasted pecan halves arranged in a ring for a polished presentation. For smaller gatherings cut thinner slices and present on dessert plates with a drizzle of warmed caramel or bourbon sauce.

Cultural Background

Pecan pie is rooted in Southern United States culinary tradition and is a staple at many holiday tables. The addition of chocolate is a regional variation that likely evolved from bakers experimenting with common pantry ingredients. Pecans themselves are native to North America and were cultivated by indigenous peoples long before becoming a signature ingredient in Southern baking. This version honors the classic while adding cocoa for modern flavor layering, celebrating Texas style generosity and an affinity for bold, rich desserts.

Seasonal Adaptations

In winter add warm spices such as a quarter teaspoon cinnamon and a pinch of cayenne for a festive kick. For summer entertaining lighten the pie by reducing brown sugar by two tablespoons and serving chilled with lemon whipped cream to cut richness. During autumn incorporate chopped dried figs or orange zest for an autumnal twist. For holiday parties consider individual tartlets to simplify portioning and to create an elegant platter of handheld desserts.

Meal Prep Tips

Make the crust up to two days ahead and keep wrapped in the refrigerator. Toast the pecans and store sealed at room temperature for up to one week for convenience. The filling can be mixed and kept in the refrigerator for a day before assembly. When prepping for a crowd, bake two pies and freeze one fully cooled. Thaw overnight in the refrigerator and warm gently before serving. Use labeled containers for easy identification when preparing several dishes simultaneously.

This pie is a joy to share. The combination of chocolate and pecans feels celebratory and comforting at once. I encourage you to make it your own by adjusting chocolate intensity and sweetness to taste and to enjoy the ritual of serving a warm slice to those you love.