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This Texas Chocolate Pecan Pie offers a rich and decadent twist on the classic pecan pie by weaving in a luscious chocolate filling along with plenty of crunchy pecans. It’s the perfect dessert when you want something familiar but with an indulgent surprise.
I first made this pie for a family gathering and it quickly became the star dessert. Everyone loved the extra richness the cocoa added and the texture combo of nuts and chocolate chips was a winner every time.
Ingredients
- All-purpose flour: offers the structure for a flaky yet tender crust
- Salt: balances flavor and enhances the sweetness
- Cold unsalted butter cut into cubes: creates flakiness in the crust as it melts during baking
- Granulated sugar: lightens the dough and adds slight sweetness
- Ice water: helps bring the dough together without warming the butter
- Light corn syrup: is the foundation of the filling, giving it that classic pecan pie chewiness
- Brown sugar: provides deep caramel notes to the filling
- Unsweetened cocoa powder: introduces a rich chocolate depth without extra sweetness
- Large eggs: bind the filling and add richness
- Vanilla extract: enhances the overall flavor profile and adds warmth
- Pecan halves: for crunch and nutty flavor, choose fresh and unblemished nuts when possible
- Semi-sweet chocolate chips: melt slightly during baking, adding pockets of creamy chocolate throughout the pie
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit. This temperature ensures the pie bakes evenly without burning the crust or overcooking.
- Make the Pie Crust:
- In a large bowl, whisk flour and salt to evenly distribute the salt. Cut in cold cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Stir in granulated sugar for a hint of sweetness. Add ice water little by little and mix gently just until the dough forms a rough ball. Be careful not to overwork the dough. Shape into a flat disc, wrap in plastic wrap, and chill in the fridge for 15 minutes. Cooling solidifies the butter which will provide flakiness during baking.
- Roll Out and Transfer Dough:
- Lightly flour your work surface and rolling pin. Roll the dough evenly to about 1/8 inch thick and transfer gently to a 9-inch pie plate. Press the dough into place and crimp or flute the edges to keep the crust from shrinking.
- Prepare the Filling:
- In a medium saucepan over medium heat, combine the light corn syrup, brown sugar, and unsweetened cocoa powder. Stir constantly until the sugar has dissolved completely and the mixture is smooth. Remove from heat and let the mixture cool slightly to avoid cooking the eggs in the next step.
- Add Eggs and Vanilla:
- Whisk in the eggs one at a time until fully incorporated along with the vanilla extract. This will give the filling a creamy texture once baked.
- Add Pecans and Chocolate Chips:
- Fold in pecan halves and semi-sweet chocolate chips until evenly distributed. These add texture and bursts of flavor throughout the filling.
- Fill Pie and Bake:
- Pour the chocolate pecan filling into the prepared crust. Place the pie on the center rack in the oven and bake for 50 to 60 minutes. The filling should be set with just a slight jiggle in the middle. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool Completely Before Serving:
- Allow the pie to cool fully at room temperature so the filling can finish setting perfectly. This will make it easier to slice and enhance the flavor experience.
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I adore how the pecans stand out in this recipe, adding crunch against the glossy chocolate filling. One Christmas my family fought over the last slice and started making bets about who would get it. That memory makes this pie extra special for me.
Storage Tips
Store leftovers tightly wrapped at room temperature for up to two days or refrigerate for up to a week. When refrigerated, bring the pie slices back to room temperature for the best texture or warm gently before serving. You can also freeze the pie whole or in slices wrapped in foil and plastic wrap for up to two months. Thaw overnight in the fridge before enjoying.
Ingredient Substitutions
Light corn syrup keeps the texture classic but you can try maple syrup for a different flavor profile, though the filling will be less sticky. Swap semi-sweet chocolate chips for dark chocolate if you like a more intense chocolate note. Use of salted butter is okay but reduce added salt in the crust.
Serving Suggestions
Serve this pie plain or with a dollop of whipped cream to balance the richness. A scoop of vanilla bean ice cream alongside adds a creamy contrast. Pair with a robust cup of coffee or a glass of bourbon to complement the deep flavors.
Cultural Context
Pecan pie is a beloved Southern classic, often appearing on holiday tables. Adding chocolate is a modern twist that appeals to those who love mixing tradition with a little indulgence. Pecans are native to the southern United States, making this pie a celebration of regional ingredients.
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Frequently Asked Questions
- → How do I make the pie crust flaky?
Use cold unsalted butter and ice water when mixing the dough. Handle it gently to keep the butter cold, which creates steam during baking and results in a flaky crust.
- → Can I use different nuts instead of pecans?
Yes, walnuts or hazelnuts can be substituted for pecans to offer a different but still rich and crunchy texture.
- → What is the best way to avoid a soggy crust?
Blind baking the crust slightly before adding the filling or using foil to cover the edges during baking helps maintain crispness and prevents burning.
- → How do the chocolate chips affect the filling texture?
The semi-sweet chocolate chips melt partially during baking, creating pockets of rich chocolate enhancing the pecan filling's smooth yet chunky texture.
- → Can I prepare this pie in advance?
Yes, you can prepare the crust and filling ahead of time. Assemble and bake just before serving for the freshest flavor and texture.
- → What temperature should I bake this pie at?
Preheat the oven to 350°F (175°C) and bake for about 50 to 60 minutes until the filling is set and the crust is golden brown.