Description
This Decadent Texas Chocolate Pecan Pie combines the rich flavors of chocolate and pecans in a buttery, flaky crust. Perfect for holiday celebrations or any special occasion, this pie features a luscious filling made from corn syrup, brown sugar, and cocoa powder, offering a delightful balance of sweetness and nutty texture everyone will love.
Ingredients
Scale
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.)
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.)
Instructions
- Prepare the Pie Crust. In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs. Gradually add 3 to 4 tablespoons of ice water, tossing with a fork until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Preheat Oven and Roll Out Dough. Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough and crimp the edges decoratively.
- Make the Filling. In a medium bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, eggs, and vanilla extract until smooth and fully combined. Stir in the pecan halves and semi-sweet chocolate chips, ensuring they are evenly distributed.
- Fill and Bake the Pie. Pour the prepared filling into the pie crust, spreading it evenly. Place the pie on the center rack of the preheated oven and bake for 55-60 minutes. The filling should be set and slightly jiggly in the center but not liquid. 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 for at least 2 hours before slicing. This cooling time helps the filling to fully set, ensuring clean slices. Serve at room temperature or with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Use cold butter and ice water for a flakier pie crust.
- Light corn syrup gives a classic sweetness, but maple syrup can add a rich flavor twist.
- Allow pie to cool completely to achieve the best texture and flavor.
- For a nut-free version, omit the pecans and add extra chocolate chips or chopped fruit.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 5 days.
