Description
This Texas Chocolate Pecan Pie combines rich chocolate, crunchy pecans, and a buttery homemade crust for a true Southern dessert classic. Perfect for Thanksgiving or any cozy night in, it’s indulgent, gooey, and irresistibly sweet — comfort food at its finest.
Ingredients
For the Pie Crust:
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1 1/2 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup unsalted butter (cold and cubed)
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1/4 cup granulated sugar
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1/4 cup ice water
For the Filling:
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1 cup light corn syrup
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1 cup brown sugar
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1/2 cup unsweetened cocoa powder
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4 large eggs
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1 teaspoon vanilla extract
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2 cups pecan halves
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1/2 cup semi-sweet chocolate chips
Instructions
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Make the Pie Crust:
In a large bowl, whisk flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, mixing until the dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes. -
Roll Out and Chill:
Roll the dough on a floured surface and fit it into a 9-inch pie dish. Trim edges, crimp, and chill while preparing the filling. -
Prepare the Filling:
In a medium bowl, whisk together corn syrup, brown sugar, cocoa powder, eggs, and vanilla until smooth. Stir in the pecans and chocolate chips. -
Assemble and Bake:
Pour filling into the crust. Bake at 350°F for 50–55 minutes, or until the center is just set but slightly wobbly. -
Cool and Serve:
Let cool completely before slicing. Serve with whipped cream or vanilla ice cream for a decadent touch.
Notes
To save time, you can use a store-bought pie crust.
Make ahead and refrigerate for up to 3 days — it tastes even better the next day!
Add a sprinkle of flaky sea salt or chocolate curls for a fancy finish.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern / American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 520
- Sugar: 42g
- Sodium: 160mg
- Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg