Texas Chocolate Pecan Pie (Recipe for Printing)
Rich chocolate and pecan pie, perfect for Thanksgiving or winter gatherings. Featuring cocoa, pecans, and a buttery crust for a traditional Texan dessert. Save & click.
# What You Need:
→ Pie Crust
01 -
1 and 1/2 cups all-purpose flour
02 -
1/4 teaspoon salt
03 -
1/2 cup unsalted butter, cold and cubed
04 -
1/4 cup granulated sugar
05 -
1/4 cup ice water
→ Pie Filling
06 -
1 cup light corn syrup
07 -
1 cup brown sugar
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1/2 cup unsweetened cocoa powder
09 -
4 large eggs
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1 teaspoon vanilla extract
11 -
2 cups pecan halves
12 -
1/2 cup semi-sweet chocolate chips
# How to Make It:
01 -
In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Add the cubed cold unsalted butter and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
02 -
On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter. Gently fit the dough into a 9-inch pie dish, trim excess, and crimp the edges. Place in the refrigerator while preparing the filling.
03 -
In a large bowl, whisk together the light corn syrup, brown sugar, unsweetened cocoa powder, eggs, and vanilla extract until well blended. Stir in the pecan halves and semi-sweet chocolate chips.
04 -
Pour the filling into the chilled pie crust. Bake in a preheated oven at 350°F (175°C) for 25 minutes or until the center is just set and the top is lightly browned. If the edges brown too quickly, cover loosely with foil.
05 -
Remove the pie from the oven and cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or slightly warmed.
# Extra Tips:
01 -
For an even flakier crust, handle the dough minimally and keep ingredients cold.