Texas Chocolate Pecan Pie is a show-stopping Southern dessert that combines the classic richness of traditional pecan pie with the indulgent smoothness of chocolate fudge. Sweet, nutty, and buttery with a hint of salt, this pie delivers everything you love about pecan pie and then takes it up a notch with melted chocolate swirls and gooey texture.
With its glossy, crackled top and fudge-like filling, this pie is perfect for Thanksgiving, holiday tables, or any time you want to impress guests with a dessert that feels homemade yet elegant. Every bite pairs crunchy pecans with creamy chocolate in a flaky, golden crust.
Ingredients
- 1 (9-inch) deep-dish premade pie crust, thawed if frozen
- 1 jar (12 ounces) hot fudge sauce, warmed slightly for easy spreading
- 3 large eggs
- ¼ cup light brown sugar
- ¼ cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 3 cups chopped pecans
- ⅔ cup mini chocolate chips
Step-by-Step Method
Step 1: Prepare the crust
If using a refrigerated or frozen premade crust, follow the package directions for prebaking instructions. Usually, this involves placing the crust in a pie dish, pricking the bottom with a fork, and baking at 375°F (190°C) for 7–10 minutes until just golden. Set aside to cool slightly while preparing the filling.
Step 2: Spread the fudge base
Warm the hot fudge sauce in the microwave for 15–20 seconds until pourable but not hot. Spread half the jar (about 6 ounces) over the bottom of the pie crust. This creates a decadent chocolate layer that melts into the filling as it bakes. Reserve the remaining fudge for drizzling later.
Step 3: Make the filling
In a medium bowl, whisk together the eggs, light brown sugar, heavy whipping cream, vanilla extract, and salt until smooth. Stir in the chopped pecans and mini chocolate chips. The result should resemble a thick, glossy batter with plenty of texture.
Step 4: Assemble the pie
Pour the pecan-chocolate mixture into the prepared pie crust, gently spreading it evenly over the fudge layer. Tap the dish lightly on the counter to settle the filling and remove any air bubbles.
Step 5: Bake
Place the pie on a baking sheet (to catch any overflow) and bake at 350°F (175°C) for 45–50 minutes, or until the center is just set and the top is slightly puffed and glossy. If the crust begins to brown too quickly, tent the edges with aluminum foil during the last 15 minutes.
Step 6: Add final chocolate drizzle
As soon as the pie comes out of the oven, warm the remaining fudge sauce slightly and drizzle it over the top. This glossy finish enhances both presentation and flavor. Allow the pie to cool completely for the filling to firm up enough to slice neatly.
Step 7: Serve
Slice into generous wedges and serve at room temperature or slightly warmed. A dollop of whipped cream or a scoop of vanilla ice cream makes the perfect finishing touch for this decadent dessert.
Expert Tips for Success
-
Warm the fudge gently: Heating too much can cause separation or scorching. A few seconds in the microwave is enough.
-
Use chopped pecans: They distribute more evenly than whole halves and create a satisfying texture throughout each bite.
-
Don’t overbake: The filling should still jiggle slightly in the center when removed from the oven it will set as it cools.
-
Make ahead: This pie tastes even better the next day as the flavors blend. Simply bake, cool, and store covered at room temperature overnight.
-
Serving tip: Warm individual slices for 10 seconds in the microwave to revive their gooey, fudge-like center.
Tasty Variations to Try
-
Salted caramel twist: Add a drizzle of caramel over the top for an extra layer of sweetness and a salted contrast.
-
Bourbon chocolate pecan pie: Stir 1 tablespoon of bourbon into the filling for a subtle, smoky flavor that pairs beautifully with pecans.
-
Nut mix: Replace half the pecans with walnuts or hazelnuts for a varied crunch.
-
Dark chocolate upgrade: Use dark chocolate fudge and chips for a deeper, less sweet variation.
-
Mini pies: Use this recipe to fill mini tart shells instead of one large crust perfect for parties or portioned desserts.
Frequently Asked Questions
Can I use homemade crust?
Absolutely! A buttery homemade pie crust or even a chocolate cookie crust will work beautifully. Just make sure it’s baked lightly before adding the filling to prevent sogginess.
Can I use homemade fudge sauce?
Yes. Homemade hot fudge can be substituted 1:1. If it’s thicker than jarred fudge, warm it just enough to spread easily.
Do I need to refrigerate the pie?
Once completely cooled, this pie can be covered and stored at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving.
Can I freeze Texas Chocolate Pecan Pie?
Definitely. Wrap the fully cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Why “Texas” Pecan Pie?
This version is inspired by the hearty, chocolate-forward pecan pies often found across Texas where pecans grow abundantly and bakers love adding rich chocolate layers and extra texture. It’s a nod to big flavor and that classic Southern sweetness.
Print
Texas Chocolate Pecan Pie
- Total Time: 70
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Rich, gooey Southern dessert blending buttery pecan pie sweetness with fudgy layers of melted chocolate. Features a crisp golden crust, glossy crackled top, and nutty caramel filling.
Ingredients
- 1 (9-inch) deep-dish premade pie crust, thawed if frozen
- 1 jar (12 oz) hot fudge sauce, warmed slightly
- 3 large eggs
- ¼ cup light brown sugar
- ¼ cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 3 cups chopped pecans
- ⅔ cup mini chocolate chips
Instructions
- Prebake pie crust at 375°F (190°C) for 7–10 minutes until lightly golden. Cool slightly.
- Warm fudge sauce until pourable. Spread half (about 6 oz) over crust bottom. Reserve remainder for finishing drizzle.
- Whisk eggs, brown sugar, cream, vanilla, and salt until smooth. Stir in pecans and chocolate chips.
- Pour filling into crust atop fudge layer. Tap gently to remove air bubbles.
- Bake at 350°F (175°C) for 45–50 minutes until center is just set and top is glossy and puffed. Tent edges with foil if browning too fast.
- Warm reserved fudge and drizzle over hot pie. Cool completely before slicing.
- Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.
Notes
Use chopped pecans for even texture throughout.
Avoid overbaking; pie should jiggle slightly when removed.
Warm slices briefly before serving for gooey center.
Best flavor develops after resting 6 hours or overnight.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 260mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 23g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 75mg
Keywords: chocolate pecan pie, texas pecan dessert, fudgy pecan pie, southern thanksgiving dessert, chocolate fudge pie, holiday dessert recipe
