Texas Chocolate Pecan Pie Recipe

Introduction

Texas Chocolate Pecan Pie is a rich and decadent twist on the classic pecan pie, combining the nutty crunch of pecans with the deep flavor of chocolate. This dessert is perfect for special occasions or anytime you want a delicious homemade treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup granulated sugar
• 1/4 cup ice water
• 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

1. Step 1: In a mixing bowl, combine the flour, salt, and granulated sugar. Add the cold butter pieces and use your fingers or a pastry cutter to mix until the mixture becomes crumbly.
2. Step 2: Stir in the ice water a little at a time until the dough just comes together. Shape the dough into a disk, wrap it in plastic, and chill it in the refrigerator for 30 minutes.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan and prick the bottom with a fork to prevent bubbling.
5. Step 5: In a large bowl, whisk together the light corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in the vanilla extract, pecan halves, and chocolate chips until evenly combined.
6. Step 6: Pour the filling into the prepared pie crust. Bake in the preheated oven for 50 to 60 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
7. Step 7: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to fully set.

Tips & Variations

• Use toasted pecans for a deeper, nuttier flavor.
• For a gluten-free crust, substitute with your favorite gluten-free pie crust recipe.
• Swap semi-sweet chocolate chips for dark chocolate chips if you prefer a richer chocolate taste.
• If the crust edges brown too quickly, cover them with foil halfway through baking.

Storage

Store the pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave for 15-20 seconds or until just heated through. This pie also freezes well; wrap tightly and freeze for up to 2 months, thawing overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making my own?

Yes, a store-bought pie crust works well and saves time. Just make sure it fits a 9-inch pie pan and is pre-chilled before adding the filling.

How do I know when the pie is done baking?

The pie is done when the filling is set and no longer jiggles in the center. You can also insert a toothpick near the center; it should come out mostly clean with just a few moist crumbs.

Texas Chocolate Pecan Pie Recipe

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4.8 from 89 reviews

This Texas Chocolate Pecan Pie combines a rich, fudgy chocolate filling with the classic crunch of pecans, all nestled in a flaky homemade pie crust. Perfectly sweetened with brown sugar and corn syrup, this decadent dessert is ideal for holiday gatherings or special occasions.

• Author: Lily
• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pie Crust:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup granulated sugar
• 1/4 cup ice water

For the Filling:

• 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

1. Prepare the Pie Crust: In a mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed unsalted butter and mix until the mixture becomes crumbly. Gradually stir in the ice water and form the dough into a disk. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
2. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature while you finish preparing the pie.
3. Roll Out the Dough: Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan and gently press it into place. Prick the bottom of the dough all over with a fork to prevent bubbling during baking.
4. Prepare the Filling: In a large mixing bowl, whisk together light corn syrup, brown sugar, unsweetened cocoa powder, and eggs until smooth. Stir in the vanilla extract, pecan halves, and semi-sweet chocolate chips until everything is well combined.
5. Assemble and Bake: Pour the prepared chocolate pecan filling into the pie crust. Place the pie on the center rack of the preheated oven and bake for 50 to 60 minutes, or until the filling is set and no longer jiggly in the center.
6. Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours. This allows the filling to firm up properly. Once cooled, slice and serve.

Notes

• Be sure to chill the pie crust dough before rolling to make it easier to handle and to ensure flakiness.
• If the crust edges brown too quickly, cover them with aluminum foil halfway through baking.
• Letting the pie cool completely before slicing will help maintain clean slices.
• Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• You can substitute pecans with walnuts for a different nutty flavor.

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