Introduction

Texas Chocolate Pecan Pie is a rich and indulgent twist on the classic pecan pie, blending cocoa and chocolate chips for a decadent flavor. This dessert combines a buttery homemade crust with a luscious, nutty filling that’s perfect for any occasion.

Texas Chocolate Pecan Pie Recipe - Recipe Image

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

Step 1: Mix the flour, salt, and granulated sugar in a bowl. Add the cold, cubed butter and blend until the mixture is crumbly. Stir in the ice water, then form the dough into a disk and chill it in the refrigerator for 30 minutes.
Step 2: Preheat your oven to 350°F (175°C).
Step 3: Roll out the chilled dough to fit a 9-inch pie pan. Transfer it to the pan and prick the bottom with a fork to prevent bubbling.
Step 4: In a separate bowl, whisk together the light corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in the vanilla extract, pecan halves, and semi-sweet chocolate chips.
Step 5: Pour the filling evenly into the prepared crust. Bake the pie for 50 to 60 minutes, or until the filling is set and slightly puffed.
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 fully set.

Tips & Variations

For an extra flaky crust, handle the dough as little as possible and keep the butter cold until baking.
Substitute dark corn syrup for a deeper flavor, or try maple syrup for a unique twist.
Add a pinch of cinnamon or espresso powder to the filling for additional warmth and complexity.
Use toasted pecans to enhance the nutty flavor and add extra crunch.

Storage

Store the pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought crust works well if you’re short on time. Just be sure to adjust baking times if needed and prick the crust to avoid bubbling.

How do I know when the pie is fully baked?

The filling should be set but still slightly jiggly in the center when you gently shake the pie. It will firm up more as it cools.

Texas Chocolate Pecan Pie Recipe

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This Texas Chocolate Pecan Pie combines the rich, nutty sweetness of classic pecan pie with a decadent chocolate twist. Featuring a buttery homemade pie crust and a luscious filling of cocoa, corn syrup, and pecans, it’s a perfect dessert for holidays or any special occasion.

Author: Zane
Prep Time: 45 minutes
Cook Time: 50-60 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Prepare the Pie Crust: Mix the all-purpose flour, salt, and sugar in a bowl. Add the cold, cubed unsalted butter and mix until the mixture becomes crumbly. Gradually stir in the ice water until the dough comes together. Shape the dough into a disk, wrap it, and chill it in the refrigerator for 30 minutes.
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
Roll Out Dough: Remove the chilled dough and roll it out on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan and prick the bottom with a fork to prevent bubbling during baking.
Mix the Filling: In a large bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, and eggs until smooth. Stir in the vanilla extract, pecan halves, and semi-sweet chocolate chips until evenly combined.
Fill and Bake: Pour the prepared filling into the pie crust. Bake in the preheated oven for 50 to 60 minutes, or until the filling is set and firm to the touch.
Cool the Pie: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely, at least 2 hours, before slicing to ensure the filling is fully set.

Notes

For a flakier crust, keep the butter as cold as possible before mixing.
Be careful not to overbake; the pie is done when the filling is mostly set but still slightly jiggly in the center.
Letting the pie cool fully helps the chocolate filling firm up and slice cleanly.
Store leftover pie covered in the refrigerator for up to 4 days.
You can substitute pecans with walnuts if preferred.

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