Chef Jake Thompson - Southern Dessert Specialist
👨‍🍳 Southern Dessert Chef

Recipe by Mitchell

🎓 Pastry Arts Graduate ⏰ 18+ Years Experience 🍽️ Southern Cuisine Expert

❤️ My Recipe Story

"This recipe comes from my grandmother's kitchen in East Texas, where pecan trees lined every backyard and chocolate was always on hand. The addition of dark chocolate chips takes the traditional pecan pie to new heights of indulgence."

Jake specializes in traditional Southern desserts with modern twists. He's spent years perfecting classic recipes while adding contemporary elements that enhance flavor without losing the authentic character.

View All Mitchell's Recipes →
Slice of Texas chocolate pecan pie with golden-brown crust, rich chocolate filling studded with pecans, served on a vintage plate with whipped cream

The Perfect Pie Crust Foundation

Creating the perfect pie crust requires cold ingredients and gentle handling. The combination of butter and shortening provides both flavor and flakiness, while the ice water helps bind the dough without developing too much gluten, which would make the crust tough.

Pre-baking the crust prevents a soggy bottom, a common issue with custard-style pies. The brief initial baking sets the structure while still allowing the crust to continue cooking with the filling, resulting in a perfectly crisp base.

💡 Professional Tip

Keep your butter very cold and work quickly. If the dough becomes too warm while rolling, chill it again for 15 minutes. A marble pastry board helps keep everything cool.

Frequently Asked Questions

Yes, this pie actually improves overnight. Make it up to 2 days ahead and store covered at room temperature. The flavors meld beautifully and the texture becomes perfect for slicing.

Pre-baking the crust is essential. Also, make sure your filling isn't too hot when you pour it in, and don't skip the fork pricks in the bottom of the crust.

While you can use milk chocolate, dark chocolate provides better balance against the sweet filling and holds its shape better during baking. Semi-sweet chocolate chips work well too.

The center should be set but still have a slight jiggle when you gently shake the pan. It will continue to firm up as it cools. Overbaking results in a rubbery texture.

Yes, wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator. The texture may be slightly softer after freezing but still delicious.

Fresh pecan halves give the best appearance and texture. Toast them lightly before using for enhanced flavor. Avoid pre-chopped pecans which can become mushy.

No, the bourbon is optional but adds wonderful depth of flavor. You can substitute with vanilla extract or simply omit it. The alcohol cooks off during baking.

Cover and store at room temperature for up to 3 days. Refrigeration can make the filling too firm, but if your kitchen is very warm, refrigeration is fine.

Recipe Troubleshooting Guide

✅

Soggy Crust

Problem: Bottom crust turns out soggy and undercooked

Solution: Always pre-bake the crust and make sure oven is fully preheated. Place pie on bottom oven rack for better bottom heat.

✅

Cracked Filling

Problem: Filling develops cracks on the surface

Solution: Reduce oven temperature and bake longer. Don't overbake - filling should still jiggle slightly in center when done.

✅

Runny Filling

Problem: Filling doesn't set properly and remains runny

Prevention: Ensure eggs are well beaten and filling is thoroughly mixed. Bake until center is just set - it will firm up during cooling.

✅

Tough Crust

Problem: Pie crust turns out tough and chewy

Recovery: Don't overwork the dough and keep ingredients cold. Add ice water gradually - you may not need all of it.

✅

Burnt Edges

Problem: Crust edges brown too quickly during baking

Prevention: Cover edges with foil strips after 30 minutes of baking. Start checking at 25 minutes and cover as needed.

✅

Flavor Balance Issues

Too Sweet: Add a pinch more salt or a splash of bourbon to cut sweetness

Too Salty: Serve with unsweetened whipped cream or vanilla ice cream

Bland: Increase vanilla extract or add a touch of cinnamon to the filling

Ingredients for Texas chocolate pecan pie including flour, butter, eggs, corn syrup, brown sugar, pecans, and chocolate chips arranged on a rustic wooden surface

Selecting Premium Ingredients

The quality of your pecans makes all the difference in this pie. Choose fresh, plump pecan halves that aren't broken or shriveled. Texas pecans are ideal when available, but any high-quality pecans will work beautifully when toasted to enhance their natural oils.

Dark corn syrup provides the classic texture and flavor that defines pecan pie, while brown sugar adds molasses notes that complement the chocolate. High-quality dark chocolate chips will hold their shape during baking while adding rich cocoa flavor throughout.

Essential Ingredient Notes

  • Pecan Quality: Look for pecans that are uniform in color and size. Avoid any with dark spots or rancid smell. Store in the freezer for maximum freshness.
  • Chocolate Selection: Use good quality dark or semi-sweet chocolate chips that won't completely melt during baking. Avoid chocolate with too high cocoa content as it can become bitter.
  • Corn Syrup: Dark corn syrup is preferred for its richer flavor, but light corn syrup works too. Don't substitute honey or maple syrup as they change the texture significantly.
Texas chocolate pecan pie baking in the oven with golden-brown crust and bubbling filling studded with pecans and chocolate chips

Mastering the Baking Technique

The key to perfect pecan pie is controlling the temperature and timing. Start with a higher temperature to set the crust, then reduce heat to gently cook the filling without curdling the eggs. The filling should be just set in the center when done.

Proper cooling is crucial for the perfect slice. The filling needs time to set completely, which happens during the cooling process. Rushing this step results in a pie that won't hold its shape when cut.

The Perfect Doneness Test

Gently shake the pie - the center should have a slight jiggle like soft gelatin. If it's completely firm, it's overbaked. If it waves like liquid, it needs more time.

Texas Chocolate Pecan Pie

Prep 30 min
Cook 55 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Pie Crust

  • 3 large eggs
    Room temperature for better mixing
  • 200g dark corn syrup
    Creates the classic gooey texture
  • 150g brown sugar
    Adds molasses depth
  • 60g melted butter
    For richness and flavor
  • 15ml vanilla extract
    Pure vanilla for best flavor
  • 340g pecan halves
    Fresh Texas pecans preferred
  • 170g dark chocolate chips
    High-quality for best results

For the Chocolate Pecan Filling

  • 250g all-purpose flour
    For the perfect crust structure
  • 120g cold butter, cubed
    Must be very cold for flaky crust
  • 60g vegetable shortening
    Adds extra flakiness
  • 1 tsp salt
    Enhances flavor in crust
  • 45-60ml ice water
    Add gradually as needed
  • 30ml bourbon (optional)
    Adds depth and Texas character
  • Pinch of sea salt
    For finishing touch

Instructions

  1. Make Pie Crust

    Mix flour and salt in a large bowl. Cut in cold butter and shortening until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Wrap and chill for 1 hour.

  2. Prepare Crust

    Roll out chilled dough and place in a 9-inch pie pan. Trim edges and crimp decoratively. Prick bottom with fork and pre-bake at 375°F for 10 minutes.

  3. Make Filling

    In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon if using. Stir in chocolate chips and 2 cups of pecans.

  4. Assemble Pie

    Pour filling into pre-baked crust. Arrange remaining pecan halves decoratively on top. Bake at 350°F for 45-55 minutes until center is set but still slightly jiggly.

  5. Cool and Serve

    Cool completely on wire rack for at least 3 hours before slicing. Sprinkle with sea salt and serve with whipped cream or vanilla ice cream if desired.

Recipe Notes & Tips

Storage

Store covered at room temperature for up to 3 days. The pie actually improves after the first day as flavors meld and the texture perfects.

Serving Suggestions

Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce makes it extra special for holidays.

Variations

Try adding a layer of caramel in the crust before adding filling, or substitute some pecans with toasted walnuts for variety. A pinch of cinnamon in the filling adds warmth.