Have y’all ever had one of those days that just calls for pie? I have! And when it does, there’s nothing quite like a Texas Chocolate Pecan Pie to sweeten things up. This delicious twist on classic pecan pie brings a hint of chocolatey goodness to the mix. Living in Texas, pecan pie is a staple, and this version with chocolate is a delightful indulgence my family can’t get enough of. I dare you to slice into this pie and not want a second helping! Don’t forget to check out my equally scrumptious Classic Pecan Pie recipe if you’re feeling extra adventurous.
Why you’ll love this recipe
This pie is the perfect blend of rich chocolate and crunchy pecans, making it a crowd-pleaser for all ages. It’s a wonderful way to bring a slice of Texas to your table, whether you’re a local or just dreaming of Lone Star flavors. The marriage of chocolate and pecans results in a pie that feels both familiar and new. With simple ingredients and easy steps, this recipe is practical for busy family chefs who want to whip up something special in no time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup ice water
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/2 cup semi-sweet chocolate chips
Step-by-step instructions
Making the crust
- Mix dry ingredients. Combine flour, salt, and sugar in a bowl.
- Add butter. Cut the cold, cubed butter into the flour mixture until it looks like breadcrumbs.
- Add water. Gradually stir in ice water until the mixture forms a dough.
- Chill. Shape into a disk, wrap, and refrigerate for 30 minutes.
Preparing the filling
- Mix wet ingredients. Whisk together corn syrup, brown sugar, cocoa powder, and eggs until smooth.
- Add flavor. Stir in the vanilla, pecans, and chocolate chips.
Assembling the pie
- Preheat and prepare crust. Preheat the oven to 350°F (175°C). Roll out the chilled dough to fit a 9-inch pie pan, and prick the bottom with a fork.
- Add filling. Pour the chocolate pecan filling into the prepared crust.
Baking
- Bake. Place in the oven and bake for 50-60 minutes until the filling is set but still a bit jiggly in the center.
- Cool. Allow the pie to cool on a wire rack for at least 2 hours before slicing into it.
Recipe tips & variations
For a more robust flavor,
- Use bourbon. Adding a tablespoon of bourbon to the filling can give an interesting depth, especially if you enjoy a little boozy kick.
- Try different nuts. Substitute some of the pecans with walnuts for a different nutty taste.
- Make it mini. Create mini pies using a muffin tin for individual servings – perfect for parties.
Storage & reheating
- Refrigerate. Store leftovers in the fridge in an airtight container for up to 4 days.
- Reheat gently. Warm individual slices in the microwave for 15-20 seconds or place the pie in a preheated oven at 300°F for about 10 minutes.
FAQs
Totally. If you’re short on time (or just not feeling the crust-making vibe), a store-bought one works perfectly.
You sure can. Just wrap it up tight to keep it safe from freezer burn. When you’re ready to eat, thaw it at room temp and warm it up before serving.
Yep! You can make it a few days in advance. Just pop it in the fridge, then reheat when you’re ready to serve. Super easy.
Check the edges—they should be nice and firm. The center? It should still have a little jiggle when you give it a gentle shake. That’s your sweet spot.
Recipes you may like
- Use cherry pie filling in puff pastry desserts
- Top mini cheesecakes with cherry filling
- Add cherry pie filling to Valentine’s Day dessert ideas
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Texas Chocolate Pecan Pie
- Total Time: 1 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful Texas Chocolate Pecan Pie that blends rich chocolate and crunchy pecans.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup ice water
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/2 cup semi-sweet chocolate chips
Instructions
- Mix dry ingredients: Combine flour, salt, and sugar in a bowl.
- Add butter: Cut the cold, cubed butter into the flour mixture until it looks like breadcrumbs.
- Add water: Gradually stir in ice water until the mixture forms a dough.
- Chill: Shape into a disk, wrap, and refrigerate for 30 minutes.
- Mix wet ingredients: Whisk together corn syrup, brown sugar, cocoa powder, and eggs until smooth.
- Add flavor: Stir in the vanilla, pecans, and chocolate chips.
- Preheat and prepare crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough to fit a 9-inch pie pan, and prick the bottom with a fork.
- Add filling: Pour the chocolate pecan filling into the prepared crust.
- Bake: Place in the oven and bake for 50-60 minutes until the filling is set but still a bit jiggly in the center.
- Cool: Allow the pie to cool on a wire rack for at least 2 hours before slicing into it.
Notes
- For a more robust flavor, add a tablespoon of bourbon to the filling for an interesting depth.
- Substitute some pecans with walnuts for a different nutty taste.
- Create mini pies using a muffin tin for individual servings.
- Store leftovers in the fridge in an airtight container for up to 4 days.
- Warm individual slices in the microwave for 15-20 seconds or place the pie in a preheated oven at 300°F for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg