Texas Chocolate Pecan Pie Recipe

Introduction

Texas Chocolate Pecan Pie is a rich and indulgent twist on the classic pecan pie, featuring a luscious chocolate filling that perfectly complements the crunchy pecans. This dessert is a crowd-pleaser for holidays or any special occasion.

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: Prepare the pie crust by mixing the flour, salt, and sugar in a bowl. Add the cold cubed butter and mix until the mixture becomes crumbly. Stir in the ice water until the dough forms a disk. Wrap it in plastic and chill for 30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan and prick the bottom with a fork to prevent bubbles.
4. Step 4: In a large bowl, whisk together the corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in the vanilla extract, pecan halves, and chocolate chips.
5. Step 5: Pour the filling into the prepared pie crust. Bake for 50 to 60 minutes, or until the filling is set and slightly puffed.
6. Step 6: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving.

Tips & Variations

• For an extra flaky crust, use a food processor to cut the butter into the flour mixture quickly and keep everything cold.
• Try substituting toasted walnuts or almonds for pecans if desired.
• Add a pinch of cinnamon or espresso powder to the filling to deepen the chocolate flavor.
• Use dark chocolate chips for a richer, less sweet option.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Reheat slices gently in the microwave for about 15 seconds or serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, using a store-bought pie crust can save time and still yield delicious results. Just make sure to prick the bottom before baking and adjust the baking time as needed.

How do I know when the pie is fully baked?

The pie is done when the filling is set and no longer jiggles in the center, typically after 50 to 60 minutes. The edges may puff up slightly and begin to brown.

Texas Chocolate Pecan Pie Recipe

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★★★★★

4.6 from 75 reviews

Texas Chocolate Pecan Pie combines the classic rich and nutty flavors of pecan pie with a luscious chocolate twist. This recipe features a homemade buttery pie crust filled with a gooey, chocolate-infused pecan filling, perfect for holiday gatherings or any special occasion.

• Author: Mia
• 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 unsalted butter and mix until the mixture becomes crumbly like coarse crumbs. Stir in the ice water gradually, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes to relax and firm up.
2. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking of the pie.
3. Roll Out the Dough: Remove the chilled dough from the fridge and roll it out on a floured surface to fit a 9-inch pie pan. Carefully transfer the dough into the pan and press it evenly. Prick the bottom of the crust lightly with a fork to prevent bubbling during baking.
4. Prepare the Filling: In a large bowl, whisk together the light corn syrup, brown sugar, and unsweetened cocoa powder until smooth. Beat in the eggs one at a time, incorporating fully before adding the next. Stir in the vanilla extract, then fold in the pecan halves and semi-sweet chocolate chips to evenly distribute throughout the filling.
5. Assemble and Bake: Pour the prepared filling into the pie crust, spreading it evenly. Place the pie on the middle rack of the oven and bake for 50 to 60 minutes, or until the filling is set and slightly puffed. The center should be firm but still have a slight jiggle.
6. Cool and Serve: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely, at least 2 hours, so the filling can set properly for clean slicing. Serve as is or with a dollop of whipped cream or vanilla ice cream for added indulgence.

Notes

• Ensure the butter is very cold before mixing to achieve a flaky crust.
• Do not overmix the dough to avoid tough crust.
• Check the pie around 50 minutes into baking; if the edges brown too fast, cover them with foil to prevent burning.
• Cooling thoroughly is crucial for the filling to set up properly before slicing.
• This pie can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.

Keywords: Texas Chocolate Pecan Pie, Chocolate Pecan Pie, Homemade Pecan Pie, Chocolate dessert pie, Holiday pie recipe