If you’re craving a dessert that combines classic Southern charm with a chocolaty twist, look no further than this Texas Chocolate Pecan Pie Recipe. This decadent pie brings together the rich, buttery texture of pecans and the deep flavor of cocoa in a luscious filling that perfectly complements a flaky homemade crust. Each bite is an indulgent symphony of textures and flavors, making it a beloved staple for holidays, family gatherings, or anytime you want to treat yourself to true Southern comfort with a chocolaty spin.
Ingredients You’ll Need
Gathering the right ingredients for this Texas Chocolate Pecan Pie Recipe is surprisingly straightforward, but each component is crucial to creating that signature rich and nutty flavor with a hint of chocolate. From the simple crust basics to the decadent filling ingredients, every item plays a key role in achieving the perfect balance of texture, sweetness, and depth.
- 1 1/2 cups all-purpose flour: The foundation of your crust, providing structure and a tender crumb.
- 1/4 teaspoon salt: Just a pinch enhances the flavors and balances sweetness.
- 1/2 cup unsalted butter (cold and cubed): Cold butter creates those sought-after flaky layers in the crust.
- 1/4 cup granulated sugar: Adds subtle sweetness to the crust without overpowering.
- 1/4 cup ice water: Keeps the dough cool and helps bring it together without melting the butter.
- 1 cup light corn syrup: Classic in pecan pies, lends a smooth, sticky sweetness that binds the filling.
- 1 cup brown sugar: For deep, caramel-like sweetness with a touch of molasses flavor.
- 1/2 cup unsweetened cocoa powder: Gives this pie its rich chocolate twist and beautiful color.
- 4 large eggs: Essential for setting the filling and adding richness.
- 1 teaspoon vanilla extract: Enhances all the flavors and adds aromatic warmth.
- 2 cups pecan halves: The star nuts that add crunch and that unmistakable nutty flavor.
- 1/2 cup semi-sweet chocolate chips: Melts into the filling for pockets of melty chocolate goodness.
How to Make Texas Chocolate Pecan Pie Recipe
Step 1: Prepare the Pie Crust
Start by mixing the flour, salt, and sugar together in a large bowl. Adding cold, cubed butter and cutting it into the flour mixture until it looks crumbly is the trick to that beautiful flaky texture. Slowly add the ice water just until the dough comes together in a disk. Chill this wrapped dough for at least 30 minutes—it’s a small wait that makes a big difference in the crust’s sturdiness and flakiness.
Step 2: Preheat Your Oven
Set your oven to 350°F (175°C). Preheating ensures your pie bakes evenly with perfectly cooked filling and crust. A consistent temperature is key for that golden-brown exterior and luscious inside.
Step 3: Roll Out the Dough
Lightly flour your surface and roll the chilled dough out to about 1/8 inch thickness. Transfer it gently to your pie pan and press it down, trimming any excess edges. Don’t forget to prick the bottom of the crust with a fork. This prevents bubbling and keeps the base crisp and golden during baking.
Step 4: Mix the Filling
Whisk together the corn syrup, brown sugar, unsweetened cocoa powder, eggs, and vanilla until smooth and glossy. This silky mixture is the heart of your pie. Then fold in the pecan halves and chocolate chips, making sure every bite bursts with nutty crunch and melty chocolate surprises.
Step 5: Bake to Perfection
Pour your luscious filling into the prepared crust and bake for 50 to 60 minutes. You’re looking for the filling to set in the center but still have a slight jiggle—this ensures it’s perfectly gooey once cooled. Keep an eye to prevent overbaking; burnt edges are the enemy of this rich pie.
Step 6: Cool Completely
Allow the pie to cool on a wire rack for at least two hours, patiently waiting as the filling thickens and flavors deepen. Slicing too soon can result in messy servings—but the wait is totally worth it for that perfect clean slice.
How to Serve Texas Chocolate Pecan Pie Recipe
Garnishes
For a finishing touch, consider a dollop of freshly whipped cream or a small scoop of vanilla ice cream to contrast the pie’s rich texture. A sprinkle of powdered sugar or a few toasted pecan halves on top adds a touch of elegance and extra crunch that will have your guests swooning.
Side Dishes
Pair your Texas Chocolate Pecan Pie Recipe with a cup of strong black coffee or a glass of cold milk. These classic beverages balance the pie’s intense sweetness and make for a comforting, perfect dessert experience. For a brunch twist, sliced fresh fruit can lighten the richness beautifully.
Creative Ways to Present
Surprise your friends by serving individual pies or mini tartlets made with the same Texas Chocolate Pecan Pie Recipe filling. Layering pie slices with whipped cream and chocolate shavings in a clear dessert dish makes for a stunning trifle-style dessert that looks as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
Cover leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 4 days. Keeping the pie chilled helps maintain the filling’s texture and prevents the crust from getting soggy.
Freezing
If you want to save your Texas Chocolate Pecan Pie Recipe for later, freezing is a great option. Wrap the cooled pie securely in plastic wrap and then in aluminum foil, freezing for up to 2 months. Thaw overnight in the fridge before serving for best results, preserving the fresh-baked taste.
Reheating
To enjoy leftover slices warm and melty, gently reheat them in a 300°F oven for 10 to 15 minutes. Avoid microwaving if possible, as it can make the crust rubbery and the filling too runny. Rewarming this way refreshes the pie’s delicious texture beautifully.
FAQs
Can I use a store-bought pie crust for the Texas Chocolate Pecan Pie Recipe?
Absolutely! While homemade crust adds a wonderful personal touch and flakiness, a good-quality store-bought pie crust can save time and still produce a delicious pie. Just be sure to follow the baking instructions carefully for best results.
Is it okay to substitute dark corn syrup or honey in the recipe?
You can use dark corn syrup for a richer, more robust flavor, but honey isn’t recommended as it may alter the texture and sweetness balance. Light corn syrup is traditional here for a smooth, sticky consistency that sets perfectly.
Can I toast the pecans before adding them to the filling?
Toasting pecans brings out deeper nutty flavors and adds a wonderful aroma. If you have the time, lightly toast them in a 350°F oven for 8-10 minutes before folding them into the filling—it’s a flavorful upgrade that’s worth the extra step.
What’s the best way to tell when the pie is fully baked?
The filling should be set around the edges and only have a slight jiggle in the center when you gently shake the pan. Overbaking can cause cracking or dryness, so it’s better to err on the side of a bit underbaked since the pie firms up as it cools.
Can I prepare this Texas Chocolate Pecan Pie Recipe in advance?
Yes, you can prepare the pie crust and filling a day ahead. Keep the crust chilled and the filling covered in the fridge. Assemble and bake right before serving for the freshest, most impressive dessert presentation.
Final Thoughts
This Texas Chocolate Pecan Pie Recipe truly captures the spirit of Southern baking with a delicious chocolate twist that will win hearts at any table. It’s a dessert worth the effort and love, whether you’re an experienced baker or trying something special for the first time. Give it a go—you might just find your new favorite pie to make again and again!
Print
Texas Chocolate Pecan Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes plus 2 hours cooling
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Texas Chocolate Pecan Pie is a rich and decadent dessert combining the classic nutty pecan pie with the indulgent flavors of chocolate. Featuring a buttery homemade pie crust filled with a luscious mixture of corn syrup, brown sugar, cocoa powder, chocolate chips, and pecans, this pie is perfect for special occasions or any time you crave a comforting, sweet treat. The pie bakes until the filling is set and cools to a perfect sliceable consistency, delivering a gooey, chocolaty, and nutty experience in every bite.
Ingredients
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
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 mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture becomes crumbly. Gradually add the ice water and mix just until the dough comes together. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes to firm up.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle approximately 1/8 inch thick. Carefully transfer the dough to a pie pan, pressing it into the edges. Use a fork to prick holes in the bottom to prevent bubbling during baking.
- Make the filling: In a large bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, eggs, and vanilla extract until the mixture is smooth and fully combined. Gently fold in the pecan halves and semi-sweet chocolate chips to distribute them evenly throughout the filling.
- Fill and bake: Pour the prepared filling into the pie crust. Place the pie in the preheated oven and bake for 50 to 60 minutes. The pie is done when the center is set but still slightly jiggly; it will continue to firm up as it cools.
- Cool the pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely for at least 2 hours before slicing. This resting time ensures the filling solidifies properly for clean slices.
Notes
- For a flakier crust, keep all ingredients cold and handle the dough minimally.
- Check the pie after 45 minutes of baking; if the crust edges brown too quickly, cover them with foil to prevent burning.
- The pie is best served at room temperature or slightly warmed with vanilla ice cream for extra indulgence.
- Storage: Cover leftover pie and refrigerate for up to 3 days.
- Make sure to cool the pie completely before slicing to maintain clean slices and proper texture.
