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

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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

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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.