Texas Chocolate Pecan Pie Recipe
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.
- 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
Scale
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
- 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.
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the pie dough.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/texas-chocolate-pecan-pie-recipe/
