Description
This Texas Chocolate Pecan Pie combines the rich, nutty flavor of pecans with decadent chocolate and a luscious, gooey filling, all encased in a homemade buttery pie crust. Perfect for a festive dessert or any special occasion, this pie marries traditional Southern pecan pie with a delicious chocolate twist.
Ingredients
Scale
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup ice water
Pie 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
- Prepare the pie crust: In a bowl, mix the all-purpose flour, salt, and granulated sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together to form a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the filling and crust.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. Carefully transfer it to a pie pan and gently press down to fit the shape, trimming any excess. Prick the bottom of the crust with a fork to prevent bubbling during baking.
- Make the filling: In a separate bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, eggs, and vanilla extract until smooth and well combined. Gently stir in the pecan halves and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the filling.
- Fill and bake: Pour the prepared filling into the pie crust. Place the pie on the middle rack in the oven and bake for 50 to 60 minutes, until the filling is set but still slightly jiggles in the center when gently shaken.
- Cool the pie: Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours. This resting period allows the filling to fully set for clean slices. Serve at room temperature.
Notes
- Chilling the pie dough before rolling helps prevent shrinkage and makes it easier to handle.
- Check the pie after 50 minutes; if the edges brown too quickly, cover with foil to prevent burning.
- Allowing the pie to cool completely before slicing ensures the filling is firm and slices hold their shape.
- For an extra decadent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
