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Texas Chocolate Pecan Pie Recipe

Texas Chocolate Pecan Pie Recipe
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★★★★★

5.1 from 15 reviews

This Texas Chocolate Pecan Pie combines the classic rich, nutty flavors of a traditional pecan pie with a delicious twist of chocolate. Featuring a flaky homemade pie crust, a luscious filling of corn syrup, brown sugar, cocoa, eggs, pecans, and semi-sweet chocolate chips, this dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

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

  1. Prepare the Pie Crust: In a mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually stir in the ice water until the dough comes together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes to firm up.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature before baking the pie.
  3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan and press it evenly against the bottom and sides. Use a fork to prick the bottom of the crust to prevent bubbling.
  4. Prepare the Filling: In a large bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, and eggs until smooth and well 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. Place the pie on the middle rack of the preheated oven and bake for 50 to 60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
  6. Cool and Serve: Remove the pie from the oven and place it onto a wire rack. Allow it to cool completely for at least 2 hours before slicing to ensure the filling is fully set and slices hold their shape.

Notes

  • Use cold butter to achieve a flaky pie crust texture.
  • Let the pie cool completely before slicing to avoid a runny filling.
  • For a deeper chocolate flavor, you can substitute semi-sweet chocolate chips with dark chocolate chips.
  • This pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • To prevent the crust edges from burning, cover them with foil after 40 minutes of baking if browning too quickly.

Nutrition

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

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