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Texas Chocolate Pecan Pie Recipe

BySarah
Jump to Recipe· 4.7 from 10 reviews

Oh, you are in for a treat with this one! The Texas Chocolate Pecan Pie Recipe is a fan-freaking-tastic twist on a classic Southern favorite, and I just can’t wait to share it with you. Rich, gooey hot fudge, crunchy pecans, and a buttery crust come together to make a pie that feels like a warm hug on a cool day. Whether you’re baking it for a holiday feast or just because you deserve a slice of heaven, this recipe is easy to follow and turns out perfectly every time. Stick with me to get all my tips and tricks so you’ll nail it on your very first try!

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Why This Recipe Works

  • Rich, Velvety Filling: Using hot fudge sauce as the base gives the pie a luscious, decadent flavor that’s unmatched.
  • Perfect Nutty Crunch: Chopped pecans mixed throughout and on top add texture and that signature pecan pie taste.
  • Easy Prep: No complex custards or slow cooking; just whisk, fold, and bake for a foolproof result.
  • Beautiful Presentation: Pecan halves on top give a rustic, inviting look that’ll impress every guest.
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

Every ingredient here plays a key role—not just flavor-wise but in building the texture and structure of this Texas Chocolate Pecan Pie Recipe. Don’t skimp on quality pecans or the hot fudge; they’re the stars that make this pie sing!

  • 9-inch deep dish premade crust: Saves time and provides a sturdy base that handles the gooey filling perfectly.
  • Hot fudge sauce: Makes the filling ultra-rich and chocolatey without needing to melt chocolate separately.
  • Large eggs: Essential for binding the filling and helping it set nicely during baking.
  • Light brown sugar: Adds a subtle caramel note and sweetness that balances the chocolate and nuts.
  • Heavy whipping cream: Brings smoothness and a silky texture to the filling.
  • Pure vanilla extract: Enhances all the flavors, making the pie more complex and delicious.
  • Kosher salt: Just a pinch to elevate the flavors and keep the sweetness in check.
  • Chopped pecans: Classic pecan pie crunch and nuttiness throughout every bite.
  • Mini chocolate chips: For pockets of melty chocolate that amp up the chocolate factor beautifully.
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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.

Tweak to Your Taste

I like to keep this Texas Chocolate Pecan Pie Recipe pretty classic, but that doesn’t mean you can’t make it your own. It’s fun to play around—whether with nuts, chocolate types, or little flavor add-ins.

  • Swap nuts: Sometimes I’ve used half pecans, half walnuts for a slightly different crunch and flavor—still delicious!
  • Make it extra chocolatey: Toss in a handful of dark chocolate chunks instead of mini chips if you want bigger melty bites.
  • Diet-friendly twist: You can try a sugar substitute, but be cautious—this pie’s charm is in that rich, caramelized sugar flavor.
  • Top it up: Adding a sprinkle of flaky sea salt on top right before baking elevates the chocolate and pecan richness amazingly.

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

Step 1: Prep the crust and heat the fudge

Start by preheating your oven to 350°F and placing the pie shell on a foil-lined cookie sheet—this helps catch any drips so your oven stays clean. While the oven heats, remove the lid and film from the hot fudge jar and microwave it for about 40 seconds until it’s warm and pourable. This step softens it just right to mix with the other ingredients.

Step 2: Whisk together the filling

Pour the warm hot fudge into a large mixing bowl. Crack in the three eggs, add the light brown sugar, heavy cream, vanilla extract, and kosher salt. Whisk everything vigorously until it’s fully combined and smooth—no streaks or lumps here! Getting a good mix at this point means your filling will bake evenly and taste incredible.

Step 3: Stir in nuts and chocolate chips

Time for the best part: folding in your mini chocolate chips and a third of the chopped pecans. Gently combine—don’t overmix, or the chips might start melting into the batter prematurely. This layered texture of smooth filling and crunchy nuts is what makes this pie so addicting.

Step 4: Bake with care

Pour your luscious filling into the pie crust, smoothing it out gently. Top with the remaining pecans, arranging them nicely—this not only looks pretty but also adds texture on top. Bake for 40-45 minutes until the center is set but still slightly jiggly; it will firm up as it cools. Cool completely before slicing to get clean, perfect pieces.

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Pro Tips for Making Texas Chocolate Pecan Pie Recipe

  • Warm the fudge gently: Microwaving the hot fudge just enough makes mixing easier without overheating, which can ruin the texture.
  • Use a foil-lined sheet: Placing the pie on a cookie sheet lined with foil catches spills and prevents messy oven cleanups—trust me, you’ll thank me later.
  • Don’t rush cooling: Let the pie cool completely (at least 2 hours) before cutting to ensure clean slices that hold together.
  • Pecan topping choice: Using pecan halves on top gives a rustic look; I always keep some handy to create a prettier pie.

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 love to keep it simple and classic—sometimes just a dollop of freshly whipped cream on the side is all you need. For an extra special touch, a light drizzle of more warm hot fudge or a sprinkle of flaky sea salt really takes it over the top. If I’m feeling fancy, a scoop of vanilla bean ice cream pairs beautifully with the warm pecan pie slices.

Side Dishes

This pie is rich, so I like pairing it with lighter sides. A fresh fruit salad or citrusy arugula salad helps balance the sweetness. If it’s for a holiday meal, simple roasted vegetables and ham or turkey complement the pie perfectly for a full Southern-inspired feast.

Creative Ways to Present

For special occasions, I’ve served the Texas Chocolate Pecan Pie Recipe in mini tart pans for individual servings—makes for an adorable presentation and portion control! You can also garnish each slice with smushed candied pecans or a sprinkle of toasted coconut for a fun twist. Wrapping slices in parchment paper tied with twine also works great for gifting homemade pies.

Make Ahead and Storage

Storing Leftovers

I always cover leftover pie tightly with plastic wrap or foil and keep it refrigerated. It stays fresh and delicious for up to 5 days—perfect for sneaking slices during the week. If you find the pecans get a bit soft, I just toast a few fresh ones and sprinkle them on when serving.

Freezing

Freezing is totally doable with this pie! I wrap it in plastic wrap and then foil tightly to prevent freezer burn. When you’re ready, thaw overnight in the fridge and reheat gently (see below). Just note: the texture of pecans softens a bit after freezing, but the chocolatey goodness stays intact.

Reheating

The best way to reheat leftover pie is to warm it in a 300°F oven for about 10 minutes or so—this melts the chocolate chips back slightly without drying out the crust. If you’re in a hurry, a quick zap in the microwave for 15-20 seconds also works, but be careful not to overheat or it turns soupy.

FAQs

  1. Can I make Texas Chocolate Pecan Pie Recipe from scratch, including the crust?

    Absolutely! While I use a premade deep dish crust for convenience, you can certainly make your own pie crust if you prefer. Just make sure it’s a deep dish style to hold all that filling nicely. Blind baking the crust first isn’t necessary here, but if you like extra crispness, you can bake it for 8 minutes before adding the filling.

  2. What’s the best way to chop pecans for this pie?

    I usually chop pecans into roughly 1/4-inch pieces to keep a nice texture without any big chunks. Use a sharp knife or pulse quickly in a food processor, but be careful not to turn them into pecan dust! For the topping, pecan halves look fantastic and add a lovely rustic charm.

  3. Can I use regular chocolate chips instead of mini ones?

    Of course! Regular chocolate chips will work just fine, but mini chips distribute more evenly so every bite gets that extra melty chocolate. If you want bigger melted pockets of chocolate, feel free to chop up larger chips or chunks instead.

  4. How do I know when the pie is done baking?

    The center should be mostly set but still have a slight jiggle—you’re aiming for custard-like firmness. It will continue to set as it cools. Avoid overbaking because the filling can dry out or crack.

  5. Is it okay to substitute the light brown sugar for dark brown sugar?

    You can! Dark brown sugar will add a deeper molasses flavor that complements the chocolate nicely, but it may slightly darken the filling and intensify the sweetness. Either way, your pie will be delicious.

Final Thoughts

This Texas Chocolate Pecan Pie Recipe has become one of my go-to desserts because it’s just so satisfyingly rich and easy to make. It feels fancy but literally comes together with minimal fuss. I love how the hot fudge sauce creates a luscious filling that never fails to impress friends and family. If you’re looking to wow your next dinner crowd or just treat yourself to a decadent slice, I truly hope you give this pie a try—it’s one of those recipes that keeps people asking for seconds and makes any day a little sweeter.

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Texas Chocolate Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Texas Chocolate Pecan Pie is a decadent dessert featuring a rich hot fudge base mixed with pecans and mini chocolate chips, baked in a deep dish pie crust. This indulgent pie combines the nuttiness of pecans with the smooth sweetness of chocolate, perfect for special occasions or comforting gatherings.

Ingredients

Pie

  • 1 9-inch deep dish premade crust
  • 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 potential drips during baking.
  2. Prepare Hot Fudge: Remove the lid and film from the jar of hot fudge sauce and microwave it for 40 seconds to soften it for easier mixing. Then, pour it into a large mixing bowl.
  3. Mix Filling: Add the eggs, light brown sugar, heavy whipping cream, vanilla extract, and kosher salt to the hot fudge in the bowl. Whisk thoroughly until the mixture is completely combined and smooth.
  4. Add Nuts and Chocolate: Fold in the mini chocolate chips and about a third of the chopped pecans into the filling mixture, ensuring even distribution.
  5. Fill Pie Crust: Pour the prepared filling into the pie crust, spreading it evenly. Top the pie with the remaining two thirds of the chopped pecans for a crunchy, decorative finish.
  6. Bake: Bake the pie in the preheated oven for 45 minutes or until the center is set and a toothpick inserted near the center comes out mostly clean.
  7. Cool: Remove the pie from the oven and allow it to cool completely before serving to let the filling set properly.

Notes

  • Nutrition information is only an estimate and may vary depending on the exact ingredients and portion sizes used.
  • Pie Crust – This recipe perfectly fills one 9-inch deep dish pie shell. Using a regular (shallower) pie crust may leave some filling leftover and may require adjusting baking time accordingly.
  • Pecans – Pecan halves can be used on top of the pie instead of chopped pecans for a more attractive presentation, but both options work well.
  • Storage – Cover leftover pie with aluminum foil or plastic wrap and refrigerate. Consume within 3-5 days for optimal freshness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 220 mg
  • Fat: 30 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 80 mg

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