Texas Chocolate Pecan Pie Recipe

Introduction

Texas Chocolate Pecan Pie combines the rich, nutty flavors of pecans with the deep taste of chocolate in a classic Southern dessert. This pie is perfect for special occasions or any time you want a decadent treat that pleases a crowd.

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 bowl, mix the flour, salt, and granulated sugar. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture is crumbly.
2. Step 2: Stir in the ice water gradually and form the dough into a disk. Wrap it and chill in the refrigerator for 30 minutes.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: Roll out the chilled dough on a lightly floured surface 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.
6. Step 6: Stir in the vanilla extract, pecan halves, and semi-sweet chocolate chips until evenly combined.
7. Step 7: Pour the filling into the prepared pie crust and spread evenly.
8. Step 8: Bake for 50 to 60 minutes, or until the filling is set and slightly puffed. A knife inserted near the center should come out mostly clean.
9. Step 9: Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing to allow it to fully set.

Tips & Variations

• For a richer crust, substitute half of the butter with chilled shortening.
• Add a pinch of cinnamon or espresso powder to the filling for enhanced depth of flavor.
• Use toasted pecans to bring out a nuttier aroma.
• Swap semi-sweet chocolate chips for milk or dark chocolate chips depending on your preference.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 15 seconds to soften the chocolate and filling.

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 chilled for up to 2 days before rolling out. Just keep it wrapped tightly in the refrigerator.

What if I don’t have corn syrup?

You can substitute corn syrup with an equal amount of honey or maple syrup, though the texture and sweetness may slightly vary.

Texas Chocolate Pecan Pie Recipe

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★★★★★

4.5 from 72 reviews

This Texas Chocolate Pecan Pie is a rich and decadent dessert featuring a buttery homemade pie crust filled with a luscious chocolatey pecan filling. Sweetened with corn syrup and brown sugar, and enhanced with cocoa powder and chocolate chips, this pie combines classic Southern flavors with a chocolate twist, perfect for holidays or special occasions.

• Author: Natalie
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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 butter and mix until the mixture becomes crumbly. Stir in the ice water gradually and mix until the dough forms into a cohesive disk. Wrap the dough in plastic and chill it in the refrigerator for 30 minutes to rest and firm up.
2. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat before baking the pie.
3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan, pressing it into the edges. Prick the bottom of the crust all over with a fork to prevent air bubbles 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 and well combined. Stir in the vanilla extract, followed by the pecan halves and semi-sweet chocolate chips, evenly distributing them throughout the filling.
5. Assemble and Bake: Pour the prepared 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 slightly firm to the touch. Keep an eye to ensure the crust does not burn.
6. Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours before slicing and serving to let the filling solidify and flavors meld.

Notes

• Chilling the dough before rolling helps prevent shrinkage during baking.
• Use a pie shield or foil around the crust edges if they brown too quickly during baking.
• For extra richness, substitute some of the butter in the crust with shortening.
• Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
• Letting the pie cool fully enhances the texture and flavor development.

Keywords: Texas Chocolate Pecan Pie, chocolate pecan pie, pecan pie recipe, chocolate pie, Southern dessert, homemade pie crust, holiday pie