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Texas Chocolate Pecan Pie
Flona

Texas Chocolate Pecan Pie

Decadent Texas Chocolate Pecan Pie with crunchy pecans, chocolate chips, and rich cocoa filling in a buttery homemade crust. Perfect for holidays and special occasions.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

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 packed
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • 1/2 cup semi-sweet chocolate chips

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Rolling Pin
  • Whisk
  • Pastry cutter or fork
  • Plastic wrap
  • Wire cooling rack

Method
 

  1. In a large mixing bowl, combine flour, salt, and granulated sugar, whisking until evenly mixed.
  2. Add cold cubed butter and work it into the flour mixture using a pastry cutter or fingers until texture resembles coarse crumbs with pea-sized butter pieces.
  3. Drizzle ice water over the mixture gradually, stirring with a fork until dough just starts to come together.
  4. Press dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Roll out chilled dough on a floured surface into a 12-inch circle about 1/8 inch thick.
  7. Transfer dough to a 9-inch pie pan, press gently into bottom and sides, trim excess, and crimp edges decoratively.
  8. Prick bottom of crust several times with a fork to prevent bubbling.
  9. In a large bowl, whisk together corn syrup, brown sugar, cocoa powder, and eggs until completely smooth with no lumps.
  10. Stir in vanilla extract, then fold in pecan halves and chocolate chips until evenly distributed.
  11. Pour filling into prepared pie crust, spreading pecans and chocolate chips evenly across the top.
  12. Bake for 50 to 60 minutes until edges are set but center still has a slight jiggle when gently shaken. Cover crust edges with foil if browning too quickly.
  13. Remove from oven and cool on wire rack for at least 2 hours before slicing. The filling needs this time to firm up properly.

Notes

  • Can use store-bought refrigerated or frozen pie crust to save time - blind bake for 10 minutes first
  • Toast pecans lightly before adding for deeper flavor
  • Use room temperature eggs for smoother mixing
  • Pie center should still jiggle slightly when removed from oven - it firms as it cools
  • Store at room temperature up to 24 hours, then refrigerate for 3-4 days
  • Freeze individual slices wrapped tightly for up to 2 months
  • Maple syrup or honey can substitute for corn syrup but will change texture and flavor
  • Can reduce brown sugar by up to 1/4 cup for less sweetness
  • Serve with whipped cream, vanilla ice cream, or caramel sauce