
Texas Chocolate Pecan Pie gives you all the Southern comfort—loads of fudge in the middle and that top layer full of toasty nuts. Every holiday or big family supper, this is what folks grab first. Shortcuts like ready crust and store-bought fudge make things super easy, but you still get those old-school tastes everyone craves.
Whenever I show up with this at a party, watch out—it disappears fast. Made it first for my dad’s birthday and instantly it became a family must-have at every get-together.
Decadent Ingredients
- Premade 9 inch deep pie crust: holds everything together and gives plenty of space for filling stick with a good brand for best results
- 12 ounce jar hot fudge sauce: adds gooey goodness pick one with real chocolate if you can
- Large eggs: help the pie set and get shiny grab the freshest you can
- Light brown sugar: brings that caramel sweetness make sure it’s soft and a bit damp
- Heavy cream: makes the middle extra smooth go for pure cream no extra junk
- Real vanilla extract: gives depth to the sweetness real stuff’s best
- Kosher salt: tames the sugar so it’s not too sweet coarse or flaky salt works great
- Chopped pecans (total 3 cups): add that Southern crunch toast for more flavor
- Mini chocolate chips: tuck themselves into fudgy pockets look for sixty percent cocoa or better for big chocolate taste
Simple Steps
- Get Ready to Bake
- Turn the oven on to three hundred fifty Fahrenheit. Put your pie crust on a foil-lined baking tray to catch spills and for easy moving later
- Soften the Fudge
- Pop the fudge lid and film off and stick the jar in the microwave about forty seconds until you can pour it out easily
- Whip Up the Filling
- Dump the warm fudge into your big bowl. Add eggs, sugar, cream, vanilla, and salt. Whisk till it’s glossy and all mixed up—no egg streaks left
- Stir in the Goodies
- Fold in your chocolate chips and toss in a third of your chopped pecans. Go slow so everything’s spread out
- Fill Up and Sprinkle
- Pour the mix into your pie crust, smooth it out, then scatter all the rest of the pecans over the top for crunch
- Into the Oven
- Let it bake forty to forty five minutes until the middle just sets and balloons up—not jiggly. Cool it down all the way before slicing so the center stays together

Pecans are my absolute favorite—probably because as kids, we’d pick them from Grandma’s yard in Texas. Our hands would be smudged from all the cracking after school so it feels extra special using those fresh nuts in this dessert.
Storing Made Easy
Make sure your pie is totally cool before you stash it. Wrap it tight with foil or plop it in an airtight box and pop it in the fridge for five days. Need to save it longer? Freeze a whole pie or slices and let them thaw overnight in the fridge. Warm a slice for a few seconds in the microwave for a gooey, just-baked bite.

Swaps and Substitutions
No mini chips? Grab regular chips or chop up a nice chocolate bar. Need it dairy-free? Coconut cream and vegan fudge swap in super easily. If you have to, walnuts work instead of pecans but you'll miss that classic Texas vibe.
How to Serve It
Top each slice with a big spoonful of whipped cream or ice cream with real vanilla. Sprinkle a little flaky salt right before serving so the chocolate really pops. Want something tangy? Try tart berries or a drizzle of caramel over the top for something different.
True Texas Favorite
Pecan pie goes way back in Texas history—the pecan tree’s even the state tree. Adding chocolate is a tasty update that started popping up in local bakeries a few generations ago. It’s Southern warmth and sweet tooth rolled into one big treat.
Frequently Asked Questions
- → Any tips to keep the crust crisp?
Slide your pie shell on a foil-topped sheet pan for heat all around. Let it cool down totally before you cut for a bottom that holds up.
- → Is homemade fudge sauce okay to use?
Go for it! Homemade fudge sauce is just as tasty—just make sure it’s silky and pours nice with the other fillings.
- → Which kind of pecans work best?
Chopped ones are great—they mix in easy and give loads of nutty crunch in every bite up top and inside.
- → Should I toast the pecans before adding?
You don’t have to—the oven does a good job, but toasting first makes them even more flavorful if you’ve got time.
- → How do I know the pie’s ready inside?
The center should look mostly set and hardly move when you shake it a little. Cool it all the way and the filling will finish firming up.
- → Can I swap in regular chocolate chips for minis?
Yep! Standard chips work, but minis spread out better while big ones leave chunky bits of chocolate.