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Texas Chocolate Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 72 reviews
  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings 1x
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American, Southern

Description

This Texas Chocolate Pecan Pie recipe offers a decadent twist on the classic Southern dessert, blending rich chocolate and crunchy pecans in a buttery, flaky crust. Perfectly sweetened with light corn syrup and brown sugar, this pie delivers a luscious filling with a hint of cocoa and vanilla, baked to a golden perfection. It’s an indulgent treat ideal for holidays, special occasions, or whenever you crave a comforting chocolate nut pie.

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

  1. Prepare the Pie Crust: In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1/4 cup granulated sugar. Add the cold, cubed butter and mix until the texture resembles coarse crumbs. Gradually stir in ice water, mixing until the dough forms a cohesive ball. Shape into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to chill and relax the dough.
  2. Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking while the dough chills.
  3. Roll Out the Dough: On a floured surface, roll the chilled dough to fit a 9-inch pie pan. Transfer it into the pan and trim any excess dough from the edges. Use a fork to prick the bottom of the crust to avoid bubbling during baking.
  4. Prepare the Filling: In a large bowl, whisk together 1 cup light corn syrup, 1 cup brown sugar, 1/2 cup unsweetened cocoa powder, and 4 large eggs until smooth. Stir in 1 teaspoon vanilla extract, then fold in 2 cups pecan halves and 1/2 cup semi-sweet chocolate chips evenly.
  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 50-60 minutes or until the filling is set and the top is slightly puffed. The center should still jiggle a bit when gently shaken.
  6. Cool and Serve: Remove the pie from the oven and cool on a wire rack for at least 2 hours. This resting time allows the filling to firm, making it easier to slice and enhancing the texture. Serve at room temperature.

Notes

  • You can substitute all-purpose flour with whole wheat flour for a nuttier crust flavor.
  • Maple syrup can be used instead of light corn syrup for a unique sweetness and flavor profile.
  • For a dairy-free option, replace butter with coconut oil or vegan butter.
  • The pie filling will still jiggle slightly when done baking; it will firm up completely after cooling.
  • To avoid a soggy bottom crust, make sure to chill the dough well before baking.

Find it online: https://yumrecipesfood.com/texas-chocolate-pecan-pie-recipe/