Texas Chocolate Pecan Pie

This Texas Chocolate Pecan Pie combines the rich decadence of chocolate with the nutty goodness of a traditional pecan pie, creating an irresistible dessert that's perfect for special occasions or holiday gatherings.

I first made this pie for a Thanksgiving dinner when I wanted something different from the standard pecan pie. The combination of chocolate and pecans was such a hit that it's now requested at every family gathering, especially by my chocolate-loving uncle.

Ingredients

• All purpose flour forms the foundation for a flaky, buttery crust that complements the rich filling
• Unsalted butter provides the perfect fat for a tender crust with maximum flavor control
• Light corn syrup creates that classic gooey pecan pie texture that holds everything together
• Brown sugar adds depth with its molasses notes that plain white sugar simply cannot match
• Unsweetened cocoa powder delivers intense chocolate flavor without excessive sweetness
• Pecan halves offer the perfect textural contrast and that distinctive nutty flavor Texas is known for
• Semisweet chocolate chips melt slightly during baking for pockets of chocolate throughout each slice

Step-by-Step Instructions

Prepare the Pie Crust

In a large bowl combine the flour salt and sugar with a whisk to ensure even distribution. Add your cold butter cubes and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This variation in butter size creates flaky layers. Gradually add the ice water a tablespoon at a time just until the dough comes together when pinched. Form the dough into a disk wrap in plastic and refrigerate for a full 30 minutes to relax the gluten and firm the butter.

Roll the Perfect Crust

Remove the chilled dough and let it sit for about 5 minutes to slightly soften. Dust your work surface and rolling pin with flour and roll from the center outward rotating a quarter turn after each roll to maintain an even circle. Aim for about 12 inches in diameter and 1/8 inch thickness. Transfer to your pie pan by loosely rolling around the rolling pin then unrolling over the pan. Gently press into corners without stretching and trim excess to about 1 inch overhang. Fold under and crimp decoratively. Prick the bottom thoroughly with a fork to prevent bubbling.

Create the Chocolate Pecan Filling

In a large mixing bowl whisk the corn syrup and brown sugar until completely smooth with no sugar lumps remaining. Add the cocoa powder in batches whisking between additions to prevent clumping this ensures a smooth chocolate base. Beat in the eggs one at a time incorporating fully before adding the next which creates a proper emulsion. Stir in the vanilla extract which enhances both the chocolate and pecan flavors. Fold in the pecan halves and chocolate chips gently to maintain their integrity during baking.

Master the Baking Process

Pour the filling into your prepared crust carefully to maintain your crimped edges. Place the pie on a baking sheet to catch any potential overflow and position in the center of your preheated oven. Bake for 50 minutes then check for doneness the center should be just set with a slight jiggle but not liquid. If the crust edges brown too quickly shield them with foil after about 30 minutes. The filling will continue to set as it cools so avoid overbaking which can make the filling tough.

Bookmark

The secret to this pie's spectacular flavor is using high-quality cocoa powder. I discovered this after experimenting with different brands and finding that Dutch-processed cocoa creates a smoother, richer chocolate flavor. My grandmother always said a good pie takes patience, and this recipe proves her right every single time.

Storing Your Pie

This chocolate pecan pie keeps beautifully at room temperature for up to 2 days when covered loosely with foil. For longer storage refrigerate for up to 5 days, though the texture is best within the first 48 hours. When refrigerated, allow the pie to come to room temperature before serving to fully appreciate the flavors and texture. The cold dulls the chocolate notes that make this pie special. While freezing is possible for up to 2 months, the texture of the filling may change slightly upon thawing.

Seasonal Variations

During fall and winter months, consider adding a teaspoon of cinnamon or a quarter teaspoon of ground chipotle for a warming, slightly spicy variation that complements the chocolate beautifully. For spring and summer, a tablespoon of bourbon or rum in the filling adds complexity that pairs wonderfully with seasonal berries served alongside. You can also experiment with different nuts—while traditional Texas pecan pie uses only pecans, a mixture of pecans, walnuts, and hazelnuts creates an interesting flavor profile for special occasions.

Serving Suggestions

Serve this decadent pie slightly warm with a scoop of vanilla bean ice cream for the ultimate contrast of warm and cold, sweet and bitter. For an elegant presentation, dust the top with a light sprinkling of cocoa powder just before serving and add a few whole toasted pecans in the center. At breakfast time, a small slice pairs surprisingly well with coffee, especially a dark roast that echoes the chocolate notes. For large gatherings, consider making mini versions in a muffin tin, reducing the bake time to about 25 minutes.

Recipe Q&A

→ Can I use a pre-made pie crust instead of making it from scratch?

Yes, you can substitute a store-bought 9-inch pie crust if you're short on time. While homemade provides the best flavor and texture, a quality pre-made crust works well in this recipe.

→ How do I know when my chocolate pecan pie is done baking?

The pie is done when the center is mostly set but still has a slight jiggle (like gelatin). The edges should be firm, and a knife inserted 1 inch from the crust should come out mostly clean. Remember the pie will continue setting as it cools.

→ Can I make this pie ahead of time?

Absolutely! This pie actually benefits from making it a day ahead, as the flavors develop and the filling sets more firmly. Store it covered at room temperature for up to 2 days or refrigerate for up to 5 days.

→ Why did my pecan pie filling not set properly?

Undercooked pies are the most common reason for runny filling. Ensure you're baking at the correct temperature for the full time. Also, allow the pie to cool completely (at least 2 hours) before cutting, as the filling firms up during cooling.

→ Can I freeze this chocolate pecan pie?

Yes, you can freeze it for up to 3 months. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving. You can reheat individual slices in the microwave for 20-30 seconds if desired.

→ What's the difference between regular pecan pie and Texas chocolate pecan pie?

Traditional pecan pie features a sweet, caramel-like filling made with corn syrup and pecans. The Texas chocolate version adds cocoa powder and chocolate chips for a rich chocolate flavor that complements the nuttiness of the pecans while maintaining the gooey, sweet character of the classic.