Texas Chocolate Pecan Pie is a delicious twist on the traditional pecan pie, featuring rich chocolate flavors that elevate this classic dessert. With a buttery crust, a gooey chocolate filling, and crunchy pecans, this pie is perfect for holidays, special occasions, or any time you want to indulge in a sweet treat!
Ingredients List
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water (more if needed)
For the Filling:
- 1 cup corn syrup (light or dark)
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped (plus extra for topping)
- 1 cup semi-sweet chocolate chips
Timing
Preparing Texas Chocolate Pecan Pie takes about 30 minutes of prep time and 50-60 minutes of baking time.
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
- Make the Dough: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, mixing until the dough comes together. You may need to add a little more water if the dough is too dry.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C).
Step 3: Roll Out the Pie Crust
- Roll the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim any excess overhang. Crimp the edges as desired.
Step 4: Prepare the Filling
- Mix Filling Ingredients: In a large bowl, whisk together the corn syrup, granulated sugar, cocoa powder, eggs, melted butter, and vanilla extract until smooth.
- Add Pecans and Chocolate: Stir in the chopped pecans and semi-sweet chocolate chips until evenly distributed.
Step 5: Assemble the Pie
- Pour Filling: Pour the chocolate pecan filling into the prepared pie crust. If desired, sprinkle additional pecans on top for garnish.
Step 6: Bake the Pie
- Bake: Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the edges are slightly puffed. The center may still be slightly jiggly but will firm up as it cools.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack before serving.
Step 7: Serve
- Slice and Enjoy: Serve the Texas Chocolate Pecan Pie at room temperature or slightly warmed. It pairs wonderfully with whipped cream or vanilla ice cream!
Nutritional Information
Here’s a quick glance at the nutritional profile of Texas Chocolate Pecan Pie (per slice, based on 10 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 4g |
| Fat | 22g |
| Carbohydrates | 36g |
| Sugar | 20g |
Tips for Customization
- Nut Variations: Substitute some of the pecans with walnuts or hazelnuts for a different flavor.
- Chocolate Options: Use dark chocolate chips for a richer chocolate flavor or white chocolate for a sweeter twist.
- Spice it Up: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
Storing Tips for the Recipe
Store any leftover Texas Chocolate Pecan Pie in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and aluminum foil.
Conclusion
Texas Chocolate Pecan Pie is a decadent dessert that combines the classic flavors of pecan pie with rich chocolate. It’s sure to be a hit at any gathering and will satisfy any chocolate lover’s cravings!
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the refrigerator until ready to serve.
Can I freeze this pie?
Yes, you can freeze the pie after it has cooled completely. Wrap it tightly and store it in the freezer for up to 2 months.
Is this dessert suitable for kids?
Absolutely! The combination of chocolate and pecans makes it a delightful dessert for all ages.
Texas Chocolate Pecan Pie Recipe
Ingredients
- For the Pie Crust:
- • 1 1/2 cups all-purpose flour
- • 1/2 cup unsalted butter, chilled and cubed
- • 1/4 cup granulated sugar
- • 1/4 teaspoon salt
- • 1/4 cup ice water (more if needed)
- For the Filling:
- • 1 cup corn syrup (light or dark)
- • 1 cup granulated sugar
- • 1/2 cup unsweetened cocoa powder
- • 4 large eggs
- • 1/4 cup unsalted butter, melted
- • 1 teaspoon vanilla extract
- • 1 1/2 cups pecans, chopped (plus extra for topping)
- • 1 cup semi-sweet chocolate chips
Instructions
Step 1: Prepare the Pie Crust
- In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough comes together. You may need to add a little more water if the dough is too dry.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 3: Roll Out the Pie Crust
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim any excess overhang. Crimp the edges as desired.
Step 4: Prepare the Filling
- In a large bowl, whisk together the corn syrup, granulated sugar, cocoa powder, eggs, melted butter, and vanilla extract until smooth.
- Stir in the chopped pecans and semi-sweet chocolate chips until evenly distributed.
Step 5: Assemble the Pie
Pour the chocolate pecan filling into the prepared pie crust. If desired, sprinkle additional pecans on top for garnish.
Step 6: Bake the Pie
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the edges are slightly puffed. The center may still be slightly jiggly but will firm up as it cools.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
Step 7: Serve
Serve the Texas Chocolate Pecan Pie at room temperature or slightly warmed. It pairs wonderfully with whipped cream or vanilla ice cream.
