Ah, a Texas Chocolate Pecan Pie! This dessert is a decadent twist on the classic pecan pie, adding rich chocolate for a southern-style indulgence. Here’s a thorough recipe for a crowd-pleasing pie:
Ingredients
For the crust (1 9-inch pie):
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- 3–5 tbsp ice water
Or use a store-bought pie crust for convenience.
For the filling:
- 1 cup corn syrup (light or dark)
- 1 cup granulated sugar
- 4 large eggs
- ½ tsp salt
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup chopped pecans (plus extra for topping if desired)
- ½ cup semisweet or milk chocolate chips
Instructions
- Prepare the crust:
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough holds together.
- Shape into a disk, wrap in plastic, and chill 30 minutes.
- Roll out to fit a 9-inch pie pan and transfer. Trim and crimp edges.
- Preheat oven:
- 350°F (175°C).
- Make the filling:
- In a large bowl, whisk together corn syrup, sugar, eggs, salt, melted butter, and vanilla until smooth.
- Stir in chopped pecans and chocolate chips.
- Assemble the pie:
- Pour filling into prepared crust.
- Spread pecans evenly on top if desired.
- Bake the pie:
- Bake 50–60 minutes, or until filling is set but slightly jiggly in the center.
- Cover edges with foil if browning too quickly.
- Cool and serve:
- Let the pie cool completely at room temperature (2–3 hours) to fully set.
- Serve as is or with a dollop of whipped cream or vanilla ice cream.
💡 Tips:
- Toasting the pecans beforehand enhances their flavor.
- For extra chocolate richness, swirl melted chocolate over the filling before baking.
- Use a glass pie pan to monitor browning and avoid overcooking.
If you want, I can also give a shortcut version using a graham cracker crust and a quick stovetop filling, which is faster but just as decadent.
Do you want me to provide that version?
