Texas Chocolate Pecan Pie

This Texas Chocolate Pecan Pie is the ultimate comfort dessert for any gathering or cozy night at home. It combines the rich nuttiness of pecans with smooth chocolate in a buttery crust that holds everything together perfectly. The balance of sweet and slightly bitter cocoa makes it a standout pie that will impress family and friends with every slice.

I made this pie last holiday season after hunting for a twist on classic pecan pie and it instantly became the dessert everybody asked for again

Ingredients

• All-purpose flour: for a sturdy yet tender crust fresh flour yields the best texture
• Cold unsalted butter: provides flakiness and richness chilling it helps control dough tenderness
• Light corn syrup: makes the filling smooth and beautifully sweet stay away from corn syrup with additives
• Brown sugar: enhances the filling with deep caramel notes choose a packed but not hard sugar
• Unsweetened cocoa powder: brings chocolate intensity select natural cocoa for bright flavor
• Large eggs: create structure and help the filling set pick eggs at room temperature for even mixing
• Vanilla extract: boosts aroma and flavor quality pure extract over imitation for best taste
• Pecan halves: add crunch and characteristic flavor buy fresh or roast lightly before use
• Semi-sweet chocolate chips: contribute melty pockets of chocolate opt for good quality chips for smooth melt

Instructions

Prepare The Pie Crust:

Mix flour salt and sugar thoroughly in a bowl to distribute the dry ingredients evenly. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly pour in ice water stirring gently until dough forms a shaggy ball. Flatten into a disk wrap in plastic and chill for at least 30 minutes so the gluten relaxes and the butter firms, which helps the crust bake flaky.

Preheat The Oven:

Set your oven to 350 degrees Fahrenheit which provides a steady moderate heat needed to bake the crust and set the rich filling perfectly without burning.

Roll And Shape The Dough:

On a lightly floured surface roll out your chilled dough until it forms a 12 inch circle to allow for fitting into a 9 inch pie plate. Transfer the dough gently to your pie pan pressing into the edges without stretching. Prick the bottom with a fork evenly to avoid bubbling during baking which keeps the crust flat and crisp.

Make The Filling:

In a large bowl whisk together light corn syrup brown sugar and cocoa powder until smooth. Beat in eggs one at a time until well combined for a silky mixture. Add vanilla extract stirring to blend flavor fully. Fold in pecans and chocolate chips ensuring everything is evenly distributed for consistent bites.

Assemble And Bake:

Pour the filling into your prepared crust spreading it carefully. Place the pie in the oven on the middle rack and bake for 50 to 60 minutes. Check for doneness by gently shaking the pan the filling should be mostly set with a slight wobble in the center as it will firm up while cooling.

Cool And Serve:

Allow the pie to cool fully on a wire rack for at least 2 hours this resting time is essential for the filling to solidify and make slicing neat and clean. Serve at room temperature or slightly warmed depending on your preference.

I fell in love with the pecans in this pie first because they add texture and a toasty aroma that echoes the filling’s sweetness. Baking this pie reminds me of family dinners where everyone lingers over dessert sharing stories and smiles.

Storage Tips

Store leftover slices covered loosely at room temperature for up to one day keeps crust crisp and filling perfect Refrigerate if you want to keep it longer wrapping pie to prevent drying though the crust may lose some flakiness For best texture reheat slices gently in the oven or microwave for a few seconds before serving

Ingredient Swaps

Use maple syrup instead of corn syrup for a more natural sweetener with a unique flavor profile Dark chocolate chips can replace semi-sweet for a richer bittersweet note that intensifies the chocolate taste To cater to nut allergies substitute pecans with toasted sunflower seeds or crushed pretzels for crunch

Serving Ideas

Top a slice with whipped cream or vanilla ice cream to complement the warm chocolate and pecan richness Sprinkle a pinch of flaky sea salt on top before serving to elevate the sweetness and add a gourmet touch Pair with a strong coffee or a dessert wine to balance the pie’s sugar and highlight the chocolate notes

This pie’s rich flavor and perfect crust make every slice a special treat you’ll want to share again and again.

Frequently Asked Recipe Questions

→ What gives the filling its rich chocolate flavor?

The unsweetened cocoa powder combined with semi-sweet chocolate chips creates a deep, rich chocolate taste in the filling.

→ How should the pie crust be prepared for best texture?

Mixing cold cubed butter into the flour until crumbly and chilling the dough helps create a flaky, tender crust.

→ Why is light corn syrup used in the filling?

Light corn syrup adds sweetness and a smooth, glossy texture, helping the filling set properly during baking.

→ Can I use a different type of nut instead of pecans?

While pecans provide a classic flavor and crunch, walnuts or almonds may be used as alternatives based on preference.

→ What is the best way to know when the pie is done baking?

The filling should be set but slightly jiggly in the center; baking for 50-60 minutes at 350°F usually achieves this balance.