Thanksgiving in Texas doesn’t end with pumpkin pie. Down here, dessert often comes wrapped in pecans, rich chocolate, and a gooey center that begs for seconds. Enter the Texas Chocolate Pecan Pie—a decadent, deeply Southern dessert that blends the richness of hot fudge with the crunch of roasted pecans. It’s bold, unapologetically sweet, and absolutely perfect for the holiday table.
This isn’t the kind of pie you slice into daintily. It’s thick, it’s chewy, and it cuts clean only after hours of cooling. But one bite in, and no one cares about perfect presentation. It’s chocolatey, nutty, salty-sweet, and as Texan as a pie can get.
A Deep Dish Slice of Texas Thanksgiving
A Family Tradition with a Chocolate Surprise
The first time this pie made it to our Thanksgiving table, it was a last-minute swap. Someone forgot the corn syrup for a traditional pecan pie, and all we had was a jar of hot fudge sauce tucked in the pantry. We warmed it, whisked in the eggs and sugar, and crossed our fingers. What came out of the oven was a miracle: a deep-dish chocolate pecan pie with a glossy, crackled top and soft, almost brownie-like center.
Now, it’s no longer a backup—it’s a featured guest. Year after year, we bake this pie when we want to wow a crowd without pulling out a candy thermometer or standing over the stove. It’s reliable, indulgent, and totally crowd-pleasing.
Southern Sweetness Meets Holiday Table
Texas has a proud pecan pie legacy, but this version leans into the chocolate with no hesitation. Hot fudge and mini chocolate chips are folded right into the mix, giving it a depth that’s more dessert than tradition—and that’s the point. It celebrates Southern hospitality with a bold edge.
The deep-dish crust holds it all together, and the salt balances the sweetness. It doesn’t try to be dainty. It’s the pie you serve warm with whipped cream or cooled and sliced into dense, rich wedges. Either way, it never lasts long on the table.
Texas Chocolate Pecan Pie
Equipment
- Mixing bowl
- Whisk
- Baking sheet
Ingredients
- 1 9- inch deep dish premade crust
- 1 jar hot fudge sauce 12oz jar
- 3 large eggs
- 1/4 cup light brown sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 3 cups chopped pecans
- 2/3 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and place the pie shell onto a foil-lined cookie sheet.
- Remove the lid and film from the jar of hot fudge and microwave for 40 seconds. Pour into a large mixing bowl.
- Add in the eggs, brown sugar, heavy whipping cream, vanilla, and salt, whisking until fully combined and smooth.
- Fold in the mini chocolate chips and a third of the pecans.
- Pour the batter into the pie crust and top with remaining pecans.
- Bake for 40-45 minutes or until the center is set. Allow to cool completely.
Notes
Pie Crust – This recipe is measured to perfectly fill one deep dish pie shell. You can use a regular sized pie shell, but there will be a little bit of filling leftover. Cooking time is also slightly different for a shallower pie shell.
Pecans – I like to top the pie with pecan halves (as opposed to chopped pecans) because it looks pretty. You can use whichever you have on hand or prefer.
Storage – Cover leftovers with aluminum foil or plastic wrap and keep refrigerated for 3-5 days. Nutrition
Calories: 453kcal | Carbohydrates: 29g | Protein: 7g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 343mg | Potassium: 185mg | Fiber: 4g | Sugar: 14g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
Ingredients That Set It Apart
The Role of Hot Fudge and Mini Chips
What sets Texas chocolate pecan pie apart from the standard version isn’t just that it has chocolate—it’s how the chocolate is used. Instead of melting bittersweet chunks or adding cocoa powder, this recipe starts with a jar of hot fudge sauce. That thick, velvety base doesn’t just sweeten—it creates a fudgy texture that melts into the eggs and sugar, creating a custard that’s somewhere between brownie and pie.
Microwaving the hot fudge just until pourable (about 40 seconds) is key. Once warm, it whisks smoothly with the eggs, cream, and vanilla to form the filling. Add in mini chocolate chips, and you’ve got layers of chocolate—some that melt completely, and some that stay semi-solid, giving you pockets of gooey texture in every bite.
It’s not a chocolate drizzle, it’s not a swirl—it’s chocolate all the way through, in a way that’s balanced by the cream and eggs, never overwhelming or overly rich.
Choosing the Right Pecans for Texture and Flavor
The pecans are the star—no doubt. And in true Texas fashion, this pie doesn’t skimp on them. You’ll use three full cups, chopped and layered to give structure, crunch, and unmistakable flavor.
The key is chopping most of them to help suspend the nuts evenly throughout the filling. Finely chopped pecans act like little anchors, helping the custard bake up evenly without separating. Then, for that picture-perfect finish, top the pie with whole or halved pecans. They toast as the pie bakes, adding a slightly caramelized, nutty crunch to the top.
You can mix and match based on preference—some bakers love the rustic look of fully chopped nuts throughout, while others go full showstopper with a spiraled pecan top. Either way, the rich nuttiness is essential to balance the fudge-heavy filling.
Here’s a breakdown of the ingredients and their unique roles:
| Ingredient | Why It Matters |
|---|---|
| Hot Fudge Sauce | Replaces corn syrup, adds depth and fudgy texture |
| Mini Chocolate Chips | Melt slightly for bursts of chocolate throughout |
| Chopped Pecans | Create structure and balance the sweetness |
| Pecan Halves (Topping) | Toast on top for crunch and visual appeal |
This is a pie where each component has a purpose—and together, they create a dessert worthy of a Texas Thanksgiving.
Step-by-Step Baking for the Perfect Texture
Building the Filling: Whisk, Fold, Pour
This pie is easy to prep but demands attention to the details that make it set just right. Start by warming the hot fudge in the microwave for about 40 seconds—just enough to loosen it without making it hot. Pour it into a mixing bowl and whisk in the eggs, light brown sugar, heavy cream, vanilla, and kosher salt until the mixture is glossy and smooth.
This step matters. If the fudge is too hot, it can scramble the eggs. If it’s too cold, the filling will be lumpy. Room temperature ingredients are key to a silky custard.
Next, gently fold in about one-third of the chopped pecans and the mini chocolate chips. Folding—not stirring—keeps the structure tender and prevents overmixing. Overworking the batter can break down the pecans and make the filling too dense. The chips and chopped pecans should be evenly distributed through the base without sinking.
Once that’s ready, pour the mixture into your 9-inch deep-dish pie crust, already placed on a foil-lined baking sheet. Don’t skip the baking sheet—it catches overflow and protects your oven from sticky spills.
Baking to Set, Not Overbake
Bake the pie at 350°F for 40–45 minutes. The goal is to bake until the center is just set, meaning it doesn’t jiggle like liquid when the pan is gently nudged. It should have a firm edge, a slightly puffed center, and a golden top with toasted pecans.
Keep in mind that this filling continues to set as it cools. Taking it out of the oven just as the center sets prevents it from drying out or cracking. Don’t wait until the middle is firm—by then, it’s overbaked.
Here are three visual signs it’s ready:
- The center is no longer wet, but still has a soft wobble.
- Pecans on top are toasted but not burnt.
- The crust is golden brown and fully baked on the bottom.
Once out of the oven, let the pie cool completely—ideally for 3–4 hours. This step is essential. Cutting it too soon leads to a runny center. The filling needs time to settle and firm for clean slices.
Serve it at room temp or slightly chilled. A dollop of whipped cream or drizzle of warm cream doesn’t hurt either.
Serving, Storage & Holiday Gifting Tips
Cooling, Cutting & Topping Ideas
Once your pie is baked and cooled, it’s time to serve—and trust me, it slices like a dream if you’ve given it enough time. For the cleanest cuts, use a sharp knife dipped in warm water, wiping between slices. The fudge center holds firm, while the pecans on top give just the right crunch.
You can serve this pie at room temperature for maximum richness or slightly chilled if you prefer a firmer bite. It pairs beautifully with:
- A dollop of whipped cream
- A drizzle of warm caramel sauce
- A small scoop of vanilla bean ice cream
- A dusting of powdered sugar for a rustic finish
If you’re serving this for a big Thanksgiving gathering, go ahead and pre-slice it—it looks elegant on a platter and makes self-serving easier.
Storing & Gifting
Texas chocolate pecan pie stores beautifully, making it ideal for prepping ahead or packing up for others.
- Room Temp: Let the pie cool completely, then store covered at room temperature for up to 1 day.
- Refrigerator: For longer storage, cover with foil or plastic wrap and refrigerate for up to 5 days. Let it sit out 20–30 minutes before serving for the best texture.
- Freezing: Yes, you can freeze it! Wrap the whole pie tightly in plastic wrap and then foil, or freeze individual slices. Thaw overnight in the fridge before serving.
For holiday gifting, this pie travels well and makes a stunning homemade gift. Slice, stack with parchment between layers, and wrap in a gift box or tin. Add a little handwritten tag—“Texan fudge pecan pie inside”—and you’ve just delivered the best homemade thank-you.
Frequently Asked Questions (FAQ)
What is the name of the chocolate pecan pie?
It’s most often called Texas Chocolate Pecan Pie, but you may also see it referred to as “Fudge Pecan Pie” or “Chocolate Southern Pecan Pie.” The Texas version is richer, deeper, and typically uses more pecans.
What is Dolly Parton’s favorite pie?
Dolly Parton has said that pecan pie is one of her favorite desserts, especially when made the traditional Southern way—with lots of butter, sugar, and love.
Why is pecan pie popular in Texas?
Texas is one of the largest pecan producers in the country. Pecan pie has become a signature holiday dessert thanks to its deep Southern roots, rich flavor, and use of locally grown ingredients.
What is the secret to a non-runny pecan pie?
The secret lies in the egg-to-liquid ratio and baking until the center is just set, not fully firm. Cooling the pie for several hours allows the filling to solidify without becoming dry or overcooked.
Conclusion
There’s pie and then there’s Texas Chocolate Pecan Pie. Rich, gooey, and filled to the brim with toasted pecans and warm chocolate, it’s the kind of dessert that steals the spotlight at any Thanksgiving table. It’s nostalgic, decadent, and surprisingly easy to make.
This pie doesn’t whisper flavor it shouts it. And whether it’s your first year baking it or your tenth, one thing’s for sure: it won’t be your last.
