Chef Sarah Martinez - Award-Winning Pastry Chef
👨‍🍳 Pastry Chef & Southern Dessert Specialist

Recipe by Mitchell

🎓 Graduate of Le Cordon Bleu Pastry Program ⏰ 15+ Years Professional Baking Experience 🍽️ James Beard Award Nominee

❤️ My Recipe Story

"I created this Texas Chocolate Pecan Pie after spending a holiday season in Austin, where I fell in love with traditional pecan pie but wanted to add my own chocolate twist. After dozens of tests in my pastry kitchen, I discovered that layering chocolate chips in the crust before adding the filling creates this amazing fudgy base layer that sets it apart from regular pecan pie. The ganache topping was inspired by French techniques I learned at culinary school, and the flaky sea salt brings out the chocolate flavor beautifully."

As a pastry chef with roots in both Texas and France, I specialize in taking traditional Southern desserts and elevating them with classic French techniques. My philosophy is that desserts should be indulgent, approachable, and made with quality ingredients that you can pronounce.

View All Mitchell's Recipes →
Thick slice of Texas chocolate pecan pie showing golden crust, fudgy chocolate filling with pecans, and glossy ganache topping on marble surface

Why This Texas Chocolate Pecan Pie Works

Traditional pecan pie is delicious, but this Texas version takes it to another level by incorporating chocolate in two distinct ways. The first layer of chocolate chips melts into the bottom crust during baking, creating a fudgy foundation that's reminiscent of a brownie. As the corn syrup filling bakes, it surrounds the pecans and creates that signature gooey texture while the chocolate adds richness and depth.

The ganache topping isn't just for looks - it adds a sophisticated finish and an extra hit of chocolate that balances the sweetness of the filling. Toasting the pecans before adding them to the pie is crucial because it intensifies their flavor and ensures they maintain some crunch even after baking in the sweet filling. The combination of textures - crispy crust, fudgy filling, crunchy pecans, and silky ganache - makes every bite interesting.

💡 Professional Tip

Always let your pie cool completely before cutting - at least 3-4 hours or overnight. This allows the filling to set properly so you get clean slices that show off those beautiful layers instead of a gooey mess.

Frequently Asked Questions

Absolutely! This pie is actually better when made a day ahead. Bake the pie and let it cool completely, then add the ganache topping. Cover loosely with foil and refrigerate for up to 3 days. The flavors meld together beautifully, and the filling sets perfectly for clean slices. Bring to room temperature 30 minutes before serving for the best texture.

Yes, though pecans are traditional. Walnuts work well and have a slightly more robust flavor. You could also do a combination of pecans and walnuts for variety. Avoid softer nuts like cashews or almonds as they don't hold up as well to the long baking time and won't provide the same textural contrast.

The filling should still be slightly jiggly in the very center when you remove it from the oven - it will continue to set as it cools. If it's still liquid after 60 minutes of baking, your oven temperature may be too low. Use an oven thermometer to verify. The pie needs to cool for at least 3-4 hours at room temperature for the filling to fully set before you can cut clean slices.

Yes, dark chocolate works beautifully if you prefer a less sweet, more intense chocolate flavor. Use 60-70% cacao dark chocolate for the chips in the crust and the ganache. Just be aware that the overall sweetness will be reduced, which some people prefer. Milk chocolate is not recommended as it's too sweet and can make the pie overly cloying.

The pie is done when the edges are set and puffed slightly, but the center still has a gentle jiggle when you shake the pan - about the size of a quarter. The internal temperature should reach 200°F in the center. Don't overbake or the filling will become grainy instead of smooth and fudgy. The crust edges should be golden brown; use a pie shield if they're browning too quickly.

This rich pie pairs perfectly with lightly sweetened whipped cream or vanilla ice cream to balance the intense chocolate flavor. A dollop of crème fraîche adds a sophisticated tang. For beverages, serve with strong coffee, espresso, or even a glass of bourbon for an authentic Texas experience. The pie is rich enough that small slices are satisfying.

Definitely! A homemade butter crust or even a shortbread-style crust works wonderfully. Pre-bake (blind bake) your homemade crust for 10 minutes at 375°F before adding the filling to prevent a soggy bottom. Let it cool slightly before adding the chocolate chips and filling. Store-bought crusts work great too if you're short on time.

Cover the pie loosely with aluminum foil or plastic wrap and store in the refrigerator for up to 5 days. The pie actually improves after a day or two as the flavors develop. You can enjoy it cold straight from the fridge for a fudgier texture, or let it come to room temperature for 30 minutes for a softer, more traditional pie consistency. Don't freeze this pie as the texture of the filling changes.

Recipe Troubleshooting Guide

✅

Soggy Bottom Crust

Problem: The bottom crust is wet and undercooked even though the filling is set.

Solution: Blind bake your crust for 10 minutes before adding filling, and make sure to bake the pie on the lowest oven rack so the bottom gets direct heat. Placing the pie on a preheated baking sheet helps too. The chocolate chips create a barrier between the crust and wet filling.

✅

Cracked Top Surface

Problem: The top of the pie filling has large cracks after baking.

Solution: This happens when the pie is overbaked or the oven temperature is too high. Bake at 350°F and remove when center is still slightly jiggly. The ganache topping covers any surface imperfections beautifully, so don't worry too much about minor cracking.

✅

Pecans Sinking to Bottom

Problem: All the pecans settled to the bottom instead of staying throughout the filling.

Prevention: Toss the pecans in a tablespoon of flour before adding to the filling - this helps them stay suspended. Also, arrange some pecans on top of the filling before baking to guarantee visible pecans. Let the filling mixture cool for 5 minutes before adding pecans so it's slightly thicker.

✅

Ganache Too Thick or Thin

Problem: The ganache topping won't pour smoothly or is too runny.

Recovery: For thick ganache, reheat gently and add a teaspoon of cream at a time until it reaches pouring consistency. For thin ganache, let it cool at room temperature while stirring occasionally until it thickens to the right consistency. The ratio should be 2 parts chocolate to 1 part cream.

✅

Burnt Crust Edges

Problem: The crust edges are getting too dark before the filling is done.

Prevention: Cover the edges with a pie shield or strips of aluminum foil after 30 minutes of baking. You can also crimp the edges higher so they're further from the heat. If your oven runs hot, reduce temperature to 325°F and bake a bit longer.

✅

Flavor Balance Issues

Too Sweet: Add a pinch more salt to the filling and use dark chocolate instead of semi-sweet. The flaky sea salt on top also helps balance sweetness.

Too Salty: This is rare in pie, but if it happens, increase the chocolate amount slightly or drizzle with plain melted chocolate instead of ganache.

Bland: Toast your pecans well, use high-quality vanilla extract, and don't skip the salt. The ganache and sea salt topping add crucial flavor dimension.

Flat lay of ingredients for chocolate pecan pie including pecan halves in wooden bowl, chocolate chips, eggs, corn syrup, butter, and pie crust on marble surface

Choosing the Best Ingredients

Quality ingredients make a significant difference in this pie. Use fresh pecan halves that smell sweet and nutty - rancid pecans will ruin the entire pie. Store pecans in the freezer to keep them fresh. For chocolate, choose quality semi-sweet chips with at least 55% cacao content; avoid chocolate with vegetable oils listed in ingredients. Real butter, not margarine, gives the filling its rich flavor and silky texture.

Light corn syrup is traditional and gives the filling its characteristic texture and shine. Some people substitute with dark corn syrup for a more molasses-like flavor, but I find it can overpower the chocolate. Pure vanilla extract is worth the extra cost - imitation vanilla has a chemical aftertaste that becomes noticeable in simple recipes like this. For the ganache, use heavy cream with at least 36% fat content for the smoothest, glossiest finish.

Essential Ingredient Notes

  • Pecan Halves: Always toast pecans before using them in pie. This takes 3-4 minutes in a dry skillet over medium heat and transforms their flavor from flat to nutty and complex. Look for pecan halves that are uniform in color without dark spots. Fresh pecans should snap cleanly when broken.
  • Chocolate Chips: Use chocolate chips that hold their shape during baking - not chocolate chunks or chopped chocolate bars which melt too much. Semi-sweet chips strike the perfect balance between sweet and bitter. Avoid chips with added vegetable oils as they don't melt as smoothly.
  • Corn Syrup: Light corn syrup gives the filling its smooth, pourable consistency and prevents sugar crystallization. It's not interchangeable with honey or maple syrup, which have different moisture contents and will change the texture. Measure it in a greased measuring cup for easy pouring.
Process shot of chocolate pecan pie being assembled showing chocolate chips in unbaked crust and filling being poured over

Mastering the Technique

The key to a perfect Texas Chocolate Pecan Pie is all about the layers and timing. Start by sprinkling chocolate chips directly into the unbaked crust - as the pie bakes, these chips soften and create a fudgy chocolate layer that's distinctly different from the filling above it. When you pour the filling mixture over the chips, do it gently so you don't disturb the chip layer. The filling should completely cover the chips.

Baking temperature and time are critical. Too hot and the filling will puff up excessively and crack; too cool and you'll have a soupy center. The sweet spot is 350°F for about an hour. Use the jiggle test - the edges should be completely set while the center has just a slight wobble. Remember that carryover cooking continues after you remove the pie from the oven. Patience during cooling is essential; cutting into a warm pie results in a runny mess. Wait at least 4 hours, preferably overnight.

The Perfect Ganache Drizzle

Making ganache seems fancy but it's incredibly easy. Heat cream until it just starts to simmer, then pour it over chopped chocolate or chips in a bowl. Let it sit undisturbed for 2 minutes - this allows the chocolate to soften. Then stir from the center outward in slow circles until completely smooth and glossy. If you stir too vigorously, you'll incorporate air bubbles. The ganache should be warm enough to pour but not hot, or it will melt into the pie instead of creating a layer on top. Drizzle from a spoon or transfer to a squeeze bottle for artistic swirls.

Texas Chocolate Pecan Pie

Prep 20 min
Cook 60 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Filling

  • 1/2 cup dark chocolate chips
    Use quality chocolate with 60-70% cacao for deep flavor
  • 1/4 cup heavy cream
    Must be 36% fat or higher for smooth ganache
  • Flaky sea salt for garnish
    Maldon or similar - brings out chocolate flavor

For the Ganache Topping

  • 1 unbaked 9-inch pie crust
    Store-bought or homemade, must be deep dish
  • 1 cup semi-sweet chocolate chips
    Creates the fudgy bottom layer
  • 1 1/2 cups pecan halves
    Toast before using for maximum flavor
  • 3 large eggs, room temperature
    Room temp eggs blend smoother into filling
  • 1 cup light corn syrup
    Creates signature smooth, gooey texture
  • 1/2 cup granulated sugar
    Balances chocolate bitterness
  • 1/3 cup melted butter
    Real butter only - adds richness
  • 1 teaspoon pure vanilla extract
    Enhances all the other flavors
  • 1/4 teaspoon salt
    Essential for balancing sweetness

Instructions

  1. Prepare Crust and Chocolate

    Preheat oven to 350°F and position rack in lower third. Place unbaked pie crust in 9-inch deep-dish pie pan, crimping edges decoratively. Evenly sprinkle the 1 cup of semi-sweet chocolate chips across the bottom of the crust. In a dry skillet over medium heat, toast the pecan halves for 3-4 minutes, stirring frequently, until fragrant and slightly darkened. Set aside to cool, reserving 1/2 cup of the prettiest halves for decorating the top.

  2. Mix the Filling

    In a large mixing bowl, whisk together eggs until well beaten. Add corn syrup, granulated sugar, melted butter, vanilla extract, and salt. Whisk vigorously for about 1 minute until mixture is smooth, glossy, and sugar is mostly dissolved. Fold in the toasted pecans (except the reserved ones) until evenly distributed throughout the mixture.

  3. Assemble and Bake

    Carefully pour the filling mixture over the chocolate chips in the pie crust, starting from the center and working outward. The chips should stay on the bottom. Arrange the reserved pecan halves in an attractive pattern on top of the filling - try concentric circles or a spiral design. Place pie on a baking sheet to catch any drips and bake for 55-60 minutes, until the edges are set and puffed but the center still has a slight jiggle about the size of a quarter.

  4. Make the Ganache

    While pie cools, make the ganache topping. Heat heavy cream in a small saucepan or microwave until it just begins to simmer (do not boil). Pour hot cream over dark chocolate chips in a bowl. Let sit undisturbed for 2 minutes, then stir slowly from center outward in circles until completely smooth, glossy, and no chocolate lumps remain. Let ganache cool to room temperature, stirring occasionally.

  5. Finish and Serve

    Let pie cool at room temperature for at least 3-4 hours until completely set - overnight is even better. Once fully cooled, drizzle or spread the ganache over the top of the pie. Immediately sprinkle with flaky sea salt while ganache is still wet. Refrigerate for at least 1 hour to set the ganache. Before serving, let pie sit at room temperature for 30 minutes. Cut with a knife dipped in hot water and wiped clean between each slice for the cleanest cuts.

Recipe Notes & Tips

Storage

Cover loosely with foil and refrigerate for up to 5 days. The pie can be enjoyed cold for a fudgier texture or at room temperature for a more traditional consistency. Do not freeze as the filling texture changes significantly. The pie actually tastes better on day 2-3 as flavors meld.

Serving Suggestions

Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the richness. Pair with strong coffee, espresso, or bourbon for an authentic Texas experience. Small slices are recommended as this pie is very rich and indulgent.

Variations

Try using dark chocolate for a less sweet version, or add a tablespoon of bourbon to the filling for depth. You can substitute walnuts for pecans, or use half pecans and half walnuts. For extra decadence, add 1/2 cup mini chocolate chips to the filling along with the pecans.