Texas Chocolate Pecan Pie Recipe

Texas Chocolate Pecan Pie combines the rich, nutty flavor of pecans with a deep chocolate twist, creating a decadent dessert perfect for any occasion. This classic Southern pie is indulgent yet easy to make, sure to impress family and friends.

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 large bowl, mix the flour, salt, and granulated sugar. Add the cold cubed butter and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.
2. Step 2: Stir in the ice water a tablespoon at a time until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer it to the pan and prick the bottom with a fork to prevent bubbling.
5. Step 5: In a large bowl, whisk together the corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in the vanilla extract, pecan halves, and chocolate chips.
6. Step 6: Pour the filling into the prepared pie crust, spreading evenly.
7. Step 7: Bake for 50 to 60 minutes, or until the filling is set and the crust is golden brown.
8. Step 8: Remove the pie from the oven and let it cool completely on a wire rack, at least 2 hours, before slicing and serving.

Tips & Variations

• For a flakier crust, use a pastry cutter to blend butter and flour while keeping the butter cold.
• Substitute half the pecans with walnuts for a different nutty flavor.
• Add a pinch of cinnamon or espresso powder to the filling to enhance the chocolate taste.
• Use dark chocolate chips for a richer chocolate experience.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate the pie and consume within 4 days. To reheat, warm slices gently in a low oven or microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the pie crust dough can be prepared and refrigerated for up to 24 hours before rolling out. Just bring it back to a slight chill before rolling.

What if I don’t have corn syrup?

You can substitute corn syrup with an equal amount of honey or maple syrup, but this may slightly alter the flavor and texture of the filling.

Texas Chocolate Pecan Pie Recipe

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★★★★★

4.9 from 150 reviews

This Texas Chocolate Pecan Pie combines a rich, fudgy chocolate filling with crunchy pecan halves baked in a buttery homemade crust. The deep cocoa flavor pairs perfectly with the sweet, syrupy filling and toasted pecans, making it an indulgent twist on the classic southern pecan pie. Ideal for holiday gatherings or any special occasion dessert.

• Author: Emma
• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

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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 like coarse sand. Gradually stir in the ice water until the dough begins to come together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
2. Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the pie dough.
3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, pressing it evenly into the bottom and sides. Use a fork to prick the bottom of the crust to prevent bubbling during baking.
4. Prepare the Filling: In a large bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, and eggs until smooth. Stir in the vanilla extract, then fold in the pecan halves and semi-sweet chocolate chips evenly throughout the mixture.
5. Assemble and Bake: Pour the prepared filling into the pie crust, spreading it evenly. Place the pie on the center rack of the preheated oven and bake for 50-60 minutes, or until the filling is set and slightly puffed but still has a slight jiggle in the center.
6. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours. This cooling period helps the filling firm up properly. Slice and serve once fully cooled.

Notes

• For best results, use cold butter and ice water when making the crust to ensure a flaky texture.
• Do not overbake the pie; the center should still jiggle slightly when done to avoid a dry filling.
• The cooling time is crucial to allow the filling to set properly before slicing.
• You can toast the pecans lightly before adding for additional flavor, if desired.
• This pie can be stored covered in the refrigerator for up to 3 days.

Keywords: chocolate pecan pie, Texas pecan pie, chocolate dessert, homemade pie crust, holiday pie, southern dessert