Here is a classic Texas Chocolate Pecan Pie — rich, gooey, fudgy, and loaded with toasted pecans. It tastes like the best parts of pecan pie and a chocolate brownie in one.

🤎🥧 Texas Chocolate Pecan Pie

Ingredients

For the filling:

1 cup light corn syrup
1 cup sugar
¼ cup unsalted butter, melted
3 large eggs
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
¼–½ tsp salt (to taste)
1 cup pecan halves or chopped pecans
½–1 cup semisweet chocolate chips (optional but very Texan!)

For the crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

🧑‍🍳 Instructions

1. Prep

Preheat oven to 350°F (175°C).
Place pie crust in a pie dish and crimp edges.

2. Toast the pecans (optional but recommended)

Spread pecans on a baking sheet.
Toast 5–7 minutes until fragrant.
Set aside.

3. Make the filling

In a bowl, whisk together:
corn syrup + sugar + melted butter + eggs.
Add cocoa powder, whisk until smooth.
Stir in vanilla + salt.
Fold in pecans and chocolate chips (if using).

4. Assemble & bake

Pour mixture into the unbaked pie crust.
Bake 50–60 minutes until the center is mostly set but still slightly jiggly.
If crust browns too fast, cover edges with foil.

5. Cool

Let the pie cool for 2–3 hours so it fully sets and becomes sliceable.
Serve at room temperature or slightly warm.

⭐ Tips for the Best Texas Chocolate Pecan Pie

More fudgy: Add an extra ¼ cup chocolate chips.
More gooey: Reduce bake time by 5 minutes.
More structured: Add 1 extra tablespoon of flour or cocoa.
Flaky crust trick: Brush the bottom of the crust with egg white before adding filling.

🔄 Variations

Bourbon Chocolate Pecan Pie (very Texas!)

Add 1–2 tbsp bourbon to the filling.

Dark Chocolate Version

Use dark chocolate chips and add 1 more tbsp cocoa.

Salted Chocolate Pecan Pie

Sprinkle flaky sea salt on top after baking.

If you want, I can also give you:
🍫 A no-corn-syrup version
🌾 A gluten-free version
🧁 A mini pie / tart version

Just tell me!