Texas Chocolate Pecan Pie (Print Version)
A decadent Southern dessert combining rich chocolate, crunchy pecans and sweet filling in a homemade buttery crust.
# Ingredients:
→ For the Pie Crust
01 -
1 1/2 cups all-purpose flour
02 -
1/4 teaspoon salt
03 -
1/2 cup unsalted butter, cold and cubed
04 -
1/4 cup granulated sugar
05 -
1/4 cup ice water
→ For the Filling
06 -
1 cup light corn syrup
07 -
1 cup brown sugar
08 -
1/2 cup unsweetened cocoa powder
09 -
4 large eggs
10 -
1 teaspoon vanilla extract
11 -
2 cups pecan halves
12 -
1/2 cup semi-sweet chocolate chips
# Steps:
01 -
In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add sugar and mix. Gradually add ice water, stirring until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
02 -
On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim excess, and crimp edges. Refrigerate while preparing filling.
03 -
Preheat oven to 175°C (350°F).
04 -
In a medium bowl, whisk together corn syrup, brown sugar, and cocoa powder until smooth. Add eggs and vanilla extract, beating until well combined.
05 -
Scatter pecans and chocolate chips evenly across the bottom of the prepared crust. Pour the chocolate filling over them.
06 -
Bake for 50-55 minutes or until filling is set around edges but slightly jiggly in center. Shield crust with foil if browning too quickly.
07 -
Allow pie to cool completely on a wire rack before slicing, at least 2 hours.
# Notes:
01 -
For best results, chill the pie for 1-2 hours before serving to allow filling to fully set.
02 -
Serve with a dollop of whipped cream or vanilla ice cream for a delicious contrast.