Texas Chocolate Pecan Pie
This Texas Chocolate Pecan Pie is the ultimate pecan pie, with a gooey fudge center and crunchy pecan layer on top!
Easy Chocolate Pecan Pie
Take your pecan pie game to the next level with this decadent chocolate pecan pie recipe, a dessert masterpiece with a soft fudge center and perfectly crunchy pecans on top!
Here in Houston, Texas there is a bakery called Three Brothers Bakery that is famous for their pecan pies. They also make fudge pecan pies too — I actually like them better than the original! (Chocoholic here y’all!)
And to be honest, “like” is not strong enough a word. I am obsessed with these pies.
If you have never had a Texas Pecan Fudge Pie then you are missing out! But now you don’t have to!
Even if you don’t live in Houston, or Texas for that matter, you can try this AMAZING chocolate pecan pie too! It looks fancy, but it’s actually really easy! I made it myself! (And I am by no means an expert baker!)
All you do is mix, pour into the pie shell, and bake! We’re talking 5 minutes of prep time!
Could you use a homemade pie shell? Absolutely! But around the holidays I am usually running around like a crazy person just trying to keep up…so I’m all for time-saving.
And with the delicious fudge filling full of crunchy pecans, no-one is going to be thinking about whether or not your pie crust is from scratch dough or pre-made. Trust me!
Every bite is filled with sweet fudge and savory pecans…it is guaranteed to become a new holiday favorite! And since it’s so easy, you can make it anytime!
It’s hard to beat a classic pecan pie, but this Texas-style chocolate pecan pie will make you question everything! And it is a tasty alternative to the “usual” Thanksgiving and Christmas desserts!
Related: For another pecan filled treat, try our Easy Pecan Praline Candy too!
What Makes this Different than a Pecan Pie?
Of course, there is one obvious distinction between this fudge pecan pie and a traditional pecan pie recipe: chocolate! Otherwise the preparation is fairly similar.
Another difference is that most pecan pie recipes use either light corn syrup or dark corn syrup. This recipe uses neither. Instead, we use hot fudge syrup!
The end result is a little less “sticky” than a classic pecan pie and slightly more brownie-like in texture. I also think that this chocolate version has a more subtle sweetness, due to the fact that there is no hyper-sweet corn syrup involved. If you love desserts that are sweet, but not too sweet (so you can really taste the chocolate and pecans), then you’ll love this one!
Ingredients
I’ve provided this quick list of shop-able ingredients for your convenience; disclosure policy here.
- 9-inch deep dish prepared crust
- 12oz jar of Hot Fudge Sauce — I am partial to Smuckers Hot Fudge Sauce, but you could use your favorite brand
- 3 large eggs
- 1/4 cup light brown sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups chopped pecans
- 2/3 cups mini chocolate chips
Kitchen Tools Used
Instructions
To Prep: Preheat oven to 350 degrees Fahrenheit.
- Place the pie shell onto a foil-lined rimmed baking sheet. This will make clean up easier if any of the pie filling overflows during baking.
- Remove the lid and film from the jar of hot fudge sauce and microwave for 30-40 seconds. Handle carefully as the jar may become hot. Pour fudge sauce into a large bowl. To this large bowl add the eggs, brown sugar, heavy whipping cream, vanilla, and salt. Whisk or stir until well combined and smooth.
- Fold in the chocolate chips and about a third of the chopped pecans into the chocolate mixture.
- Pour batter into the pie shell. Top with remaining pecans (can be chopped or pecan halves). You can sprinkle pecans, you don’t need to arrange them (but you can!)
Bake for 40-45 minutes, or until the center is set.
Let pie cool completely before serving.
Video Demo:
Prep Tips
- 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. Can you use a homemade pie crust recipe? Absolutely! But a pre-made crust is great for saving time!
- 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.
- Chocolate Chips – Try using dark chocolate chips for an extra rich chocolate flavor!
- Mini Version – You can make mini pecan pies too using pre-made mini pie crusts (or your favorite crust recipe and muffin tins). You’ll want to adjust the baking time: 20-25 minutes total (instead of 40-45) and keep and eye on them to prevent over-baking.
- Storage – As a rule of thumb, pies that contain milk, cream, eggs, etc. should be refrigerated after a couple hours. If you’re not planning to serve it right away, allow your pie to cool on a wire rack to room temperature. Cover with aluminum foil or plastic wrap and move to the refrigerator. You can keep this chocolate pecan pie in the fridge for 3-5 days.
What to Serve with Your Pecan Chocolate Pie
This pie is so rich and decadent that it is wonderful enjoyed all on its own. However, you can make this into a really spectacular dessert dish too!
Keep it simple with a scoop of whipped topping or vanilla ice cream.
You could also make a pecan pie sundae with ice cream, a handful of pecan pieces, and chocolate syrup!
More of our Favorite Homemade Pie Recipes
- Chocolate Chip Peanut Butter Pie
- Homemade Sweet Potato Pie
- No Bake Cookie Pie
- “Light” Frozen Mint Chocolate Chip Pie
- 3-Ingredient Jello Cool Whip Pie
- Gingerbread Cream Pie
- No Bake Pumpkin Pie
Texas Chocolate Pecan Pie Recipe (Printable Recipe Card)
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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.
Video
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
Pin Our Fudge Pecan Pie Recipe on Pinterest:
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can this pie be frozen?
I haven’t personally tried it to see how it would hold up, as we haven’t had leftovers LOL. But I think it should work.