Chocolate Bourbon Pecan Swiss Roll Recipe
Experience the rich decadence of a classic Texas Chocolate Pecan Pie, featuring a flaky, buttery crust filled with a luscious blend of chocolate, pecans, and caramelized sugars. This dessert combines deep cocoa flavor, the crunch of pecans, and a silky, smooth filling that’s perfect for celebrations or a special treat.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes plus 2 hours cooling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
Filling Ingredients
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine flour, salt, and sugar. Add cold, cubed butter and mix until mixture resembles coarse crumbs. Gradually stir in ice water until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the Oven: While dough chills, preheat your oven to 350°F (175°C).
- Roll Out the Dough: On a floured surface, roll the chilled dough to fit a 9-inch pie pan. Trim excess and prick bottom with a fork to prevent bubbling.
- Prepare the Filling: In a large bowl, whisk together corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in vanilla extract, pecans, and chocolate chips until well combined.
- Assemble and Bake: Pour filling into the prepared crust, spreading evenly. Bake for 50-60 minutes until edges are set and center jiggles slightly.
- Cool and Serve: Remove from oven and cool on a wire rack for at least 2 hours to allow filling to firm up before slicing.
Notes
- Use whole wheat flour for a nuttier crust.
- Maple syrup can replace corn syrup for a natural sweetener.
- Reduce brown sugar by 1/4 cup to lessen sweetness.
- Do not overbake to prevent drying out the pie.
- Chill the dough to avoid shrinkage during baking.
- Allow sufficient cooling time for proper filling set.
- Store leftovers refrigerated up to 4 days or freeze slices up to 2 months.
Keywords: Texas Chocolate Pecan Pie, chocolate pecan pie, pecan pie recipe, chocolate dessert, holiday dessert, baked pie, rich chocolate pie
