Texas Chocolate Pecan Pie Recipe

Introduction

Texas Chocolate Pecan Pie is a decadent twist on the classic pecan pie, combining rich chocolate and crunchy pecans in a buttery crust. This dessert is perfect for special occasions or whenever you want a comforting, chocolatey treat.

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 mixing bowl, combine the flour, salt, and granulated sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually stir in the ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C) while the dough chills.
3. Step 3: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork to prevent bubbling.
4. Step 4: In a large bowl, whisk together the corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in vanilla extract, pecan halves, and chocolate chips.
5. Step 5: Pour the filling into the prepared pie crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is slightly puffed. The center may still jiggle slightly.
6. Step 6: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to firm up.

Tips & Variations

• Use whole wheat flour instead of all-purpose flour for a nuttier crust.
• Maple syrup is a delicious alternative to corn syrup for a unique flavor.
• Substitute coconut oil or vegan butter for a dairy-free crust option.
• To avoid burning, you can cover the pie edges with foil halfway through baking.

Storage

Store the pie covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for a few seconds if you prefer it warm, or serve as is for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of making my own?

Yes, store-bought crust works well and saves time. Just make sure to prick the bottom to avoid bubbles and follow the baking instructions carefully.

Why is the pie filling still jiggly after baking?

The center of pecan pie fillings often jiggle slightly when done. It will firm up as the pie cools, so allow at least 2 hours of cooling before slicing for the best results.

Texas Chocolate Pecan Pie Recipe

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★★★★★

4.7 from 114 reviews

This Texas Chocolate Pecan Pie is a decadent dessert combining a rich, chocolate-infused filling with crunchy pecans nestled in a flaky, buttery crust. Sweetened with corn syrup and brown sugar, and enhanced by cocoa powder and semi-sweet chocolate chips, this pie offers a perfect balance of gooey texture and nutty flavor, ideal for special occasions or comforting treats.

• Author: Amy
• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 35 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 mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually stir in ice water until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
2. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
3. Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Trim any excess dough from the edges and prick the bottom of the crust with a fork to prevent bubbling during baking.
4. Prepare the Filling: In a large bowl, whisk together the light corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in vanilla extract, pecan halves, and semi-sweet chocolate chips, mixing thoroughly to combine all ingredients evenly.
5. Assemble and Bake: Pour the prepared filling evenly into the pie crust. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is slightly puffed. Note that the center may still jiggle slightly when done.
6. Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This cooling time helps the filling to firm up before slicing and serving.

Notes

• For a nuttier crust, substitute all-purpose flour with whole wheat flour.
• Replace light corn syrup with maple syrup for a unique flavor twist.
• Use coconut oil or vegan butter instead of butter to make it dairy-free.
• Ensure the pie cools completely before slicing to avoid a runny filling.
• Pricking the crust prevents bubbling and helps maintain an even base.

Keywords: Texas Chocolate Pecan Pie, chocolate pecan pie, pecan pie recipe, chocolate pie, holiday dessert, baked desserts, pecan dessert