Texas Chocolate Pecan Pie – Rich & Decadent Southern Dessert
You remember the first time a warm, nut-studded slice made a family table fall quiet. That hush is what you’ll chase when you bake this texas chocolate pecan pie at home. You’ll feel proud carrying a glossy, crackling top from oven to counter.
In this short intro you’ll learn what makes this chocolate pecan pie different from a classic pecan pie. A simple hot fudge method folds eggs, brown sugar, cream, and mini chips into a deep-dish filling that bakes to a brownie-soft center and a crunchy top.
You’ll get clear notes on oven temperature (350°F), bake time (40–45 minutes), tools like a whisk and a foil-lined baking sheet, plus why toasting pecan halves for 5–7 minutes lifts the nutty flavor. Follow cooling and storage tips so your slices are clean and crowd-ready.
Key Takeaways
- Easy hot fudge method gives a fudgy center and crisp top.
- Bake at 350°F for 40–45 minutes; cool completely before slicing.
- Toast pecans 5–7 minutes to deepen their flavor.
- Use a deep-dish crust, foil-lined sheet, and a wire rack for best results.
- Refrigerate 3–5 days or freeze 1–2 months; serve room temp or briefly warmed.
Why You’ll Love This Gooey, Fudgy Twist on a Classic Pecan Pie
chocolate pecan pie fans will appreciate how the hot fudge filling bakes into a soft, brownie-like center beneath a crunchy nut layer. The result keeps the heart of a classic pecan dessert while dialing up rich cocoa and toasted nut notes.
The filling comes together in about five minutes—just whisk, pour, and bake. No candy thermometer or fiddly steps are required, so this pie recipe is perfect when time is tight.
This version is less corn-syrup heavy, so sweetness stays balanced and the true flavor of nuts and chocolate shines. As it cools, the filling firms, making it an ideal make-ahead dessert that slices cleanly for a pretty presentation.
- Texture: fudgy center, crisp nut top.
- Ease: pantry-friendly ingredients and simple tools.
- Tips: look for set edges with a slight wiggle in the center.
- Control: you can tweak fat and sweetness to taste.
What Makes This Different from a Classic Pecan Pie
Swap one ingredient and the whole texture changes. Instead of light or dark corn syrup, this recipe uses hot fudge ice cream topping. That change gives you a softer, brownie-like center that is less sticky and more tender than a classic pecan pie.
In a mixing bowl, you briefly warm the hot fudge, then whisk it with eggs, brown sugar, cream, a teaspoon of vanilla, and a pinch of salt. Fold in mini chocolate chips and chopped pecans, then arrange pecan halves on the top for a glossy finish.
Key differences at a glance
- Fudge-based filling: bakes to a creamy center rather than a firm gel.
- Balanced sweetness: brown sugar and cream round out the flavor.
- Simple prep: microwave, whisk, fold, and into the oven.
“You get a fudgy center with a crunchy nut top — the best of both textures.”
| Classic Pecan Pie | This Version | Result |
|---|---|---|
| Corn syrup base | Hot fudge topping | Brownie-like center, less sticky |
| Gel-like set | Creamy set with slight jiggle | Cleaner slices after cooling |
| Nut-forward sweetness | Chocolate-forward with chopped pecans | Richer chocolate flavor and crunchy top |
Texas Chocolate Pecan Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Place pie crust in 9-inch deep-dish pie pan and crimp edges.
- In a large bowl, whisk together eggs, brown sugar, heavy cream, vanilla extract, and salt until smooth.
- Stir in the hot fudge until well combined and mixture is smooth.
- Fold in mini chocolate chips and chopped pecans until evenly distributed.
- Pour the filling into the prepared pie crust. Arrange pecan halves on top if desired.
- Bake for 50-60 minutes until filling is set and center is slightly jiggly. Cover edges with foil if browning too quickly.
- Cool completely on wire rack for at least 4 hours before slicing. Serve with whipped cream or vanilla ice cream.
Notes
Texas chocolate pecan pie: Ingredients You’ll Need
Before you preheat the oven, collect the pantry and fridge staples that build the filling’s silkiness. Having measured ingredients on the counter speeds assembly and keeps the process calm.
Pantry and fridge staples
- 3 large eggs — they set the filling without making it heavy.
- 1/4 cup light brown sugar — adds a touch of molasses and balance.
- 1/4 cup heavy cream — for a silkier texture.
- 1/2 teaspoon vanilla extract and 1 teaspoon salt to lift the flavors.
Chocolate add-ins
- 12 oz jar hot fudge to replace corn syrup and give that fudgy center.
- Fold in 2/3 cup mini chocolate chips for melty pockets of flavor.
Pecans and crust
- Grab a 9-inch deep-dish pie crust to hold the generous filling; premade crust works great for speed.
- 3 cups chopped pecans for nutty texture, plus optional pecan halves to top the pie.
“Keep measuring cups and a teaspoon handy — consistency makes this recipe repeatable.”
Tools & Prep: Set Yourself Up for Pie Success
Start with a short setup routine so your hands and oven are ready when the filling is mixed.
Preheat your oven to 350°F so the crust and filling bake evenly from the first minute. Place the pie shell on a foil-lined rimmed baking sheet to catch drips and make cleanup faster.
Use a mixing bowl, whisk, and measuring cups to combine the hot fudge, eggs, cream, brown sugar, vanilla, and salt until smooth. Microwaving the fudge briefly helps it blend evenly.
Keep a pie shield or strips of foil ready to protect the crust edge from over-browning. You’ll place pie on the center rack for consistent heat, then transfer it to a wire rack to cool.
- Set the crust on a sturdy sheet to move it safely in and out of the oven.
- Crack eggs into a cup first to avoid shells in the batter.
- Double-check the oven temperature with a thermometer if needed.
“A quick prep setup saves time and reduces stress during busy holiday baking.”
Step-by-Step: How to Make This Chocolate Pecan Pie
You’ll work quickly but calmly to combine warm fudge, eggs, and cream into a silky filling. Follow the short steps below and watch the filling come together in minutes.
Warm the fudge and whisk the filling
Preheat your oven to 350°F. Microwave the hot fudge for 30–40 seconds so it loosens and blends easily in your bowl.
Whisk in 3 eggs, 1/4 cup brown sugar, 1/4 cup cream, 1/2 teaspoon vanilla, and a pinch of salt until the mixture is smooth and glossy.
Fold in chips and pecans
Gently fold 2/3 cup mini chocolate chips and about one-third of the chopped pecans into the filling. This spreads melty bits and texture through the center without weighing it down.
Fill the crust, top with pecans, and bake
Pour the filling into a 9-inch deep-dish pie crust and arrange the remaining pecans on top for a glossy, crunchy finish.
Place pie on a foil-lined baking sheet and, if needed, tent the crust edge with foil or use a pie shield to prevent over-browning.
Bake at 350°F for 40–45 minutes. Look for set edges and a slight jiggle in the center; that tells you the filling will finish setting as it cools.
Cool completely on a wire rack before slicing
Remove the pie from the oven and place it on a wire rack. Let it cool completely so slices hold their shape and the center firms.
If you used a standard-depth crust, watch the bake time closely—extra filling can shorten the minutes needed.
| Step | What to do | Timing cue |
|---|---|---|
| Warm fudge | Microwave 30–40 seconds and stir until smooth | 30–40 minutes before baking prep |
| Whisk filling | Add eggs, brown sugar, cream, vanilla, and salt; whisk until glossy | 2–3 minutes |
| Assemble | Fold in chips and pecans, pour into crust, top with halves | 5 minutes |
| Bake & cool | Bake 40–45 minutes at 350°F; cool on rack until room temp | 40–45 minutes baking; 1–2 hours cooling |
“A slight center wiggle means the filling will finish setting as it cools.”
Pro Tips for a Perfect Fudge Center and Flaky Crust
A few careful moves will help you land a glossy top and a creamy center every time.
Toast and build flavor. Toast pecans at 350°F for 5–7 minutes in the oven, stirring once or twice. Or toast in a hot skillet for 1–2 minutes for faster results.
Protect the crust. If the edge browns too quickly, use a pie shield or loose strips of foil to keep the crust tender and golden rather than burnt.
- Aim for set edges and a slight center wiggle at the end of the bake to preserve a fudgy center.
- Don’t over-bake — excess heat makes the filling dry and crumbly instead of soft and luscious.
- Cool the pie on a rack until it reaches room temperature; this stabilizes the filling so slices are neat.
- If you want a glossy top, arrange pecan halves before baking and press them lightly so they adhere.
| Tip | What to do | Why it matters |
|---|---|---|
| Toast nuts | 350°F for 5–7 min or skillet 1–2 min | Deepens nutty flavor and adds crunch |
| Shield crust | Use a pie shield or foil strips | Prevents over-browning and keeps crust flaky |
| Watch doneness | Set edges, slight center jiggle | Keeps filling fudgy, not dry |
| Cool on rack | Let reach room temperature (about 2 hours) | Stabilizes filling for cleaner slices |
“Small timing changes and a light touch will turn a good recipe into a showstopper.”
Bake Times, Temperature, and Doneness Cues
Nailing the bake window is the easiest way to get a fudgy center and a golden crust every time. Use visual cues and a reliable oven routine so your slices set without drying out.
Standard size:
Full-size guidance
Bake at a steady temperature of 350°F for about 40–45 minutes). Place the pan on the oven middle rack and set the pie on a rimmed baking sheet for stable handling and even heat.
Mini versions
Mini pies in muffin tins or mini crusts usually finish in 15–25 minutes. They bake faster, so watch them closely to avoid over-baking.
- Doneness cue: edges should be set while the center retains a slight jiggle that firms as it cools.
- If the entire filling still moves, give it a few more minutes and check again.
- Use a pie shield if the crust browns too quickly.
“Residual heat continues to set the filling after you remove the pan—don’t wait for a rock-hard center.”
Every recipe and oven vary, so keep notes of exact bake time and rack position to dial in future batches of this chocolate pecan and pecan treat.
Make-Ahead, Cooling, and Storage
Plan a simple cooling window so your filling firms up and your slices look clean. Let the pie cool completely on a wire rack until it reaches room temperature before you cover it.
Cool and chill
Cool completely on a wire rack; this takes a couple of hours depending on kitchen temperature. After it hits room temperature, cover the top with foil or plastic wrap and refrigerate for 3–5 days.
Freeze or thaw
For longer storage, wrap the whole pie or individual slices tightly and freeze up to 1–2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Serving tips
If you serve from cold, let slices sit at room temperature for 20–30 minutes or warm briefly in a low oven to revive aroma and texture. Because this recipe uses eggs and cream, refrigerate within a couple of hours of baking to stay safe.
“A brief warm-up refreshes the aroma and keeps the crust crisp.”
| Action | Storage | Timing |
|---|---|---|
| Refrigerate covered | Foil or plastic wrap | 3–5 days |
| Freeze tightly | Wrap whole or slices | 1–2 months |
| Serve | Room temperature or warm briefly | 20–30 minutes or a few minutes in oven |
Serving Ideas: Simple Toppings and Dessert Pairings
Little additions can turn a simple slice into a memorable dessert for guests. These serving ideas keep the focus on the fudgy center and nutty top while adding contrast and extra flavor.
Quick topping choices
- Scoop vanilla ice cream alongside a slice to soften richness and boost the chocolate flavor.
- Add a dollop of whipped topping for an airy, cool contrast that won’t overwhelm the sugar levels.
- Drizzle chocolate syrup for a glossy top, or sprinkle a few chocolate chips on warm slices so they melt slightly.
Build a sundae
Create a pecan pie sundae by crumbling a bit of pie into a bowl, adding ice cream, extra pecan pieces, and a ribbon of syrup. It’s a playful way to serve dessert and highlights the crunchy-nut texture.
Serving and pairing tips
- Serve slices at room temperature for the best texture; a brief warm-up revives aroma and softens the center.
- If the crust is very crisp, let it rest a minute after warming so it cuts neatly.
- Finish with a sprinkle of flaky salt or fresh berries to balance sweetness.
- Pair with coffee or milk—both cut through richness and make the dessert feel complete.
“Keep presentation simple; that glossy top and nutty look already make each slice feel special.”
Variations & Mini Bakes
Want deeper flavor or portable servings? These simple swaps deliver both. Swap dark chocolate chips into the filling to intensify cocoa notes and make the center richer.
For a boozy twist, stir 1–2 tablespoons bourbon into the filling for a subtle, warm complexity that lifts the nut and chocolate flavors. Taste the base before baking so the alcohol stays balanced.
Make mini versions by using pre-made mini pie crust rounds or lining muffin tins with crust. Bake minis in a regular oven about 15–25 minutes, watching closely—small pies over-bake fast.
Shield tiny edges with strips of foil if they brown too quickly and let the minis cool in the pan before removing. Keep filling ratios similar (use measuring cups) so texture stays fudgy and pecan-forward.
- Finish minis with a single pecan on top for a neat look.
- These versions travel well and are ideal for dessert bars or gift boxes.
Conclusion
With one clear baking routine, you can deliver a glossy, fudgy center and a golden crust every time.
This chocolate pecan pie recipe swaps corn syrup for hot fudge to give you a brownie-soft center. Bake at 350°F for about 40–45 minutes, then let the pie cool completely for at least a couple of hours so slices cut cleanly.
Serve at room temperature or warm briefly to revive aroma. The balance of eggs, cream, vanilla, and a touch of sugar keeps the filling silky while the flaky crust and toasted nuts add crunch.
Store covered in the fridge for 3–5 days or freeze up to 1–2 months. Small tweaks—like an extra cup of chips or fewer nuts—let you tailor the flavor and texture over time.
FAQ
What makes this rich, fudgy twist different from a classic pecan pie?
You get a softer, brownie-like center by using hot fudge and chocolate chips instead of relying only on corn syrup. The result is a gooey filling with a balanced chocolate flavor and a crunchy nutty top for contrast.
What ingredients should you have on hand before starting?
Keep eggs, brown sugar, vanilla, heavy cream, and a pinch of salt in your fridge and pantry. Also grab mini chocolate chips or hot fudge, chopped pecans, and a 9-inch deep-dish pie crust. A few cups of chopped nuts and a teaspoon of vanilla will finish the filling.
Which tools make this recipe easier and more reliable?
Use a mixing bowl and whisk, measuring cups and spoons, a baking sheet lined with foil, and a wire rack for cooling. A pie shield or strips of foil help prevent over-browning, and preheating the oven on the correct rack sets you up for even baking.
How do you prepare the filling so it’s smooth and well combined?
Warm the hot fudge slightly so it’s pourable, then whisk it with brown sugar, eggs, cream, vanilla, and salt until smooth. Fold in the chips and chopped nuts gently so they stay suspended through baking.
How should you arrange the nuts and chips before baking?
Spoon the filling into the prepared crust, then press a few pecan halves on top for a pretty finish. Scatter extra chips if you want more pockets of melting chocolate and a fudgier texture in the center.
What oven temperature and bake time produce the best results?
Bake at 350°F for about 40–45 minutes for a standard 9-inch pie. Edges should be set while the center has a slight wiggle; that yields a gooey middle once it cools. For mini pies, reduce time to roughly 15–25 minutes and watch closely.
How do you know when the pie is done without over-baking?
Look for browned, set edges and a center that still jiggles slightly. A toothpick in the center should come out with a few moist crumbs, not raw batter. Using a pie shield helps keep the crust from getting too dark while the filling finishes.
What is the best way to cool and slice the pie cleanly?
Cool completely on a wire rack to let the filling set; this can take a couple of hours. For cleaner slices, bring it to room temperature or chill briefly in the fridge. Cutting with a sharp knife warmed under hot water gives neater pieces.
How long can you store leftovers, and can you freeze slices?
Store covered in the refrigerator for 3–5 days, wrapped with foil or plastic wrap. For longer storage, wrap tightly and freeze up to 1–2 months. Thaw in the fridge overnight and return to room temperature or warm briefly before serving.
Any tips for enhancing flavor and texture?
Toast the chopped pecans in a dry skillet for a few minutes to deepen their nutty flavor. Use dark chocolate chips for a richer flavor, or add a splash of bourbon to the filling for a boozy note. A light sprinkle of flaky sea salt on top enhances the fudge and sugar balance.
Can you make this in mini pans or muffin tins?
Yes. Use pre-made mini crusts or press dough into muffin tins, adjust baking time to 15–25 minutes, and monitor doneness closely. Minis bake faster and are great for portion control at gatherings.
What serving ideas pair well with this dessert?
Serve warm with a scoop of vanilla ice cream, a dollop of whipped topping, or a drizzle of extra chocolate syrup. A few extra chopped nuts or a sprinkle of flaky sea salt adds texture and contrast.
