Texas Chocolate Pecan Pie Recipe

Introduction

Texas Chocolate Pecan Pie is a rich and decadent twist on the classic Southern favorite. Combining the deep flavors of cocoa and chocolate with crunchy pecans, this pie delivers a perfect balance of sweet and nutty goodness. It’s an irresistible treat that’s sure to impress at any gathering.

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 sugar. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture becomes crumbly.
2. Step 2: Stir in the ice water a little at a time until the dough forms a firm ball. Flatten into a disk, wrap in plastic wrap, 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 light 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 well 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 in the center should come out clean.
9. Step 9: 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 extra flavor, toast the pecans lightly before adding them to the filling.
• Use half-dark chocolate chips instead of semi-sweet for a richer chocolate taste.
• To save time, substitute store-bought pie crust, but homemade adds the best texture.
• Allow the pie to cool fully to ensure the filling sets properly and slices cleanly.

Storage

Store the pie covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days. When ready to serve, bring it back to room temperature or warm slightly in the oven for a few minutes. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust dough a day in advance. Keep it wrapped tightly in plastic wrap and chilled in the refrigerator until ready to use.

What if I don’t have light corn syrup?

You can substitute with an equal amount of golden syrup or a mild honey, though this may slightly alter the flavor and texture of the filling.

Texas Chocolate Pecan Pie Recipe

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★★★★★

4.9 from 754 reviews

This Texas Chocolate Pecan Pie is a decadent twist on the classic pecan pie, featuring a rich chocolate-infused filling combining cocoa powder, semi-sweet chocolate chips, and the traditional pecan halves. Encased in a homemade buttery pie crust, it offers a perfect balance of sweet, nutty, and chocolate flavors, ideal for holiday tables or special occasions.

• Author: Lisa
• 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

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 large bowl, mix together the all-purpose flour, salt, and granulated sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend until the mixture becomes crumbly. Stir in the ice water a little at a time until the dough just comes 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 preheat at 350°F (175°C) to ensure it reaches the proper temperature by the time the pie is assembled.
3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie pan. Carefully transfer the dough to the pan and press it evenly into the bottom and sides. Use a fork to prick the bottom crust to prevent bubbling during baking.
4. Prepare the Filling: In a mixing bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, and eggs until smooth and fully combined. 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 in the preheated oven and bake for 50 to 60 minutes, or until the filling is set and the crust is golden brown. You can test by gently shaking the pan; the center should be slightly firm.
6. Cool and Serve: Remove the pie from the oven and transfer it to a wire rack. Allow the pie to cool completely, at least 2 hours, before slicing to ensure the filling is fully set for clean slices and optimal flavor.

Notes

• Chilling the dough before rolling helps prevent shrinkage and makes it easier to handle.
• To avoid over-browning, if the crust edges brown too fast, cover them with foil during the last 20 minutes of baking.
• For a crunchier topping, lightly toast the pecan halves before adding to the filling.
• Letting the pie cool thoroughly is key for the filling to fully set and develop its rich flavor.

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