Description
This Texas Chocolate Pecan Pie is a decadent twist on the classic Southern dessert, combining rich cocoa and chocolate chips with the crunch of pecans in a buttery homemade pie crust. Perfectly balanced sweetness and deep chocolate flavor make it a crowd-pleaser for holiday gatherings or special occasions.
Ingredients
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
- Prepare the Pie Crust: In a large bowl, mix together the flour, salt, and sugar. Add the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs. Gradually stir in the ice water until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat the Oven: Set your oven to 350°F (175°C) to allow it to reach the proper temperature while preparing the pie.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Fit the dough into the pan and gently press it into place. Use a fork to prick the bottom of the crust to prevent bubbling during baking.
- Prepare the Filling: In a mixing bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, and eggs until fully combined. Stir in the vanilla extract, then fold in the pecan halves and semi-sweet chocolate chips evenly.
- Assemble and Bake: Pour the prepared filling into the pie crust. Bake in the preheated oven for 50 to 60 minutes, or until the filling is set and slightly puffed but not jiggly in the center.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 2 hours before slicing to ensure it sets properly.
Notes
- Chilling the dough is essential for a flaky crust.
- Use a pie shield or foil if the crust edges brown too quickly during baking.
- Allow the pie to cool fully for the best texture and clean slices.
- You can substitute pecans with walnuts if preferred.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 5 days.
