Texas Chocolate Pecan Pie
A rich and foolproof Texas Chocolate Pecan Pie combining dark cocoa, toasted pecans, and a buttery crust for a decadent Southern dessert that’s deeply chocolatey and perfectly balanced.
Equipment
- 9-inch pie pan
- Rolling Pin
- Pastry blender or fork
- Mixing bowl
- Whisk
- Pie weights or dried beans
Ingredients
Pie Crust
- 1 ½ cups All-purpose flour 190g, use King Arthur for best results
- ¼ teaspoon Salt Fine sea salt preferred
- ½ cup Unsalted butter 113g, cold and cubed
- ¼ cup Granulated sugar 50g, for crust only
- ¼ cup Ice water 60ml, actually ice-cold
Chocolate Pecan Filling
- 1 cup Light corn syrup 340g, Karo brand works perfectly
- 1 cup Brown sugar 220g, packed
- ½ cup Unsweetened cocoa powder 45g, Dutch-processed recommended
- 4 Large eggs Room temperature
- 1 teaspoon Vanilla extract Pure, not imitation
- 2 cups Pecan halves 200g, toasted optional
- ½ cup Semi-sweet chocolate chips 85g, high quality
Instructions
- Whisk flour, salt, and sugar in a bowl. Cut in cold butter until coarse crumbs form. Add ice water gradually until dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
- Roll dough on a floured surface into a 12-inch circle. Fit into a 9-inch pie pan, trim edges, and crimp decoratively. Prick the bottom with a fork and refrigerate while preparing the filling.
- Preheat oven to 350°F (175°C). In a large bowl, whisk corn syrup and brown sugar until smooth. Add cocoa powder and whisk until no lumps remain. Beat in eggs one at a time, then stir in vanilla.
- Fold in pecan halves and chocolate chips. Let rest for 3-4 minutes so pecans distribute evenly. Pour filling into the prepared crust and smooth the top.
- Bake on a lower oven rack for 50–60 minutes until edges are set and center slightly jiggles. Tent crust edges with foil if browning too quickly.
- Cool on a wire rack for at least 2 hours before slicing. For clean slices, refrigerate for 4 hours or overnight.
Notes
Toast pecans before adding for richer flavor. Use Dutch-processed cocoa for deeper color. To prevent soggy bottoms, brush crust with egg white before filling. Add bourbon, espresso, or cinnamon for bold variations.