Texas chocolate pecan pie (Print Version)
# Ingredients:
→ 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
→ 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
# Instructions:
01 -
Set the oven temperature to 350°F (175°C) to prepare for baking.
02 -
Whisk together flour and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Stir in sugar. Gradually add ice water, mixing until the dough just forms. Shape into a disc, wrap in plastic, and refrigerate for 15 minutes.
03 -
On a lightly floured surface, roll the dough to fit a 9-inch pie plate. Transfer and crimp the edges.
04 -
In a saucepan over medium heat, combine corn syrup, brown sugar, and cocoa powder. Stir constantly until sugar dissolves, then remove from heat and cool briefly.
05 -
Whisk eggs and vanilla extract into the slightly cooled syrup mixture until fully combined.
06 -
Fold in pecan halves and semi-sweet chocolate chips evenly into the filling.
07 -
Pour the prepared filling into the chilled pie crust evenly.
08 -
Bake for 50 to 60 minutes until the filling is set and the crust is golden. Cover the edges with foil during the last 20 minutes to prevent burning. Allow to cool completely before serving.
# Notes:
01 -
For a flakier crust, ensure butter and ice water remain cold until combined.
02 -
Protect the crust edges with foil in the final 20 minutes of baking to avoid over-browning.