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Texas Chocolate Pecan Pie

Decadent Texas Chocolate Pecan Pie That’s A Must-Try!

This Texas Chocolate Pecan Pie blends crunchy pecans with rich chocolate, making it a must-have dessert for the holidays.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 teaspoon salt Enhances flavor and balances sweetness.
  • 1 cup unsalted butter (cold and cubed) Use margarine as a substitute if needed.
  • 1/4 cup granulated sugar Sweetens the crust for a delightful taste.
  • 6 tablespoons ice water Cold milk can be an alternative for added richness.
For the Filling
  • 1 cup light corn syrup Can be swapped with maple syrup for a unique twist.
  • 1 cup brown sugar Provides caramel notes; coconut sugar is a great less processed option.
  • 1/2 cup unsweetened cocoa powder Introduces deep chocolate flavor.
  • 3 large eggs Flax eggs work as a vegan alternative.
  • 1 teaspoon vanilla extract Enhances sweetness and flavor.
  • 1 cup pecan halves Feel free to replace with walnuts or hazelnuts.
  • 1 cup semi-sweet chocolate chips Bittersweet chocolate can be used for more intense flavor.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • 9-inch pie pan
  • wire rack

Method
 

Step-by-Step Instructions for Texas Chocolate Pecan Pie
  1. In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Add cold, cubed butter and blend until the mixture resembles coarse crumbs. Gradually stir in ice water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Preheat your oven to 350°F (175°C). This temperature is essential for achieving the perfect bake.
  3. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 1/8 inch thick and fit it into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling.
  4. In a large bowl, whisk together light corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in vanilla extract, pecan halves, and chocolate chips until evenly distributed.
  5. Pour the filling into the pie crust, spreading it out evenly. Bake for 50-60 minutes until edges set while the center remains slightly jiggly.
  6. Cool the pie on a wire rack for at least 2 hours before slicing. Serve optionally with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 230mgPotassium: 160mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

Ensure your butter is cold when mixing the pie crust for a flaky texture. Keep an eye on baking time for best results. Allow the pie to cool for better texture before slicing.

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