Description

This Decadent Texas Chocolate Pecan Pie combines the rich flavors of chocolate and toasted pecans in a classic buttery crust, creating a dessert that’s perfect for any occasion. The pie features a luscious filling made with corn syrup, brown sugar, cocoa powder, and semi-sweet chocolate chips, balanced with a hint of vanilla, and baked to gooey perfection. Ideal for chocolate lovers and fans of Southern-style pecan pie alike, this recipe yields 8 generous slices of indulgence.

Ingredients

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For the Pie Crust

1 cup All-Purpose Flour (Use a gluten-free blend if needed.)
1/2 teaspoon Salt (Enhances the flavor of the crust.)
1/2 cup Unsalted Butter (cold and cubed) (Keep it cold for best results.)
2 tablespoons Granulated Sugar (Sugar alternatives can be used.)
3-4 tablespoons Ice Water (Ensure it’s very cold for optimal texture.)

For the Filling

1 cup Light Corn Syrup (Maple syrup can add a different flavor.)
1/2 cup Brown Sugar (Either light or dark works well.)
1/4 cup Unsweetened Cocoa Powder (Use unsweetened for accurate sweetness balance.)
3 large Eggs (Binds the filling and adds richness.)
1 teaspoon Vanilla Extract (Opt for pure extract for best results.)
1 cup Pecan Halves (Swap with walnuts or hazelnuts if desired.)
1 cup Semi-Sweet Chocolate Chips (Dark chocolate chips can intensify the flavor.)

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Instructions

Prepare the Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, stirring until the dough just comes together. Gather the dough into a ball, flatten into a disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
Preheat the Oven and Prepare Filling: While the dough chills, preheat your oven to 350°F (175°C). In a separate bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, eggs, and vanilla extract until smooth and well combined.
Roll Out the Dough: Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie dish, trimming any excess and crimping the edges to your liking.
Add Pecans and Chocolate Chips: Evenly sprinkle the pecan halves and semi-sweet chocolate chips over the prepared pie crust to create a layer of nuts and chocolate at the base.
Pour the Filling: Slowly pour the prepared syrup mixture over the pecans and chocolate chips, ensuring the layers stay well distributed and the liquid fills the gaps.
Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for approximately 60 minutes. The filling should be set but still slightly jiggly in the center when gently shaken. If the crust edges brown too quickly, cover them with foil to prevent burning.
Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to set fully. Serve at room temperature or slightly warmed for the best flavor experience.

Notes

Use cold butter and ice water to ensure a flaky crust.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Dark chocolate chips can be used instead of semi-sweet for a richer chocolate taste.
Cover crust edges with foil if they brown too fast during baking.
Allow pie to cool completely before slicing for clean cuts.