Description
Texas Chocolate Pecan Pie is a rich and indulgent dessert that combines the classic nutty flavor of pecan pie with the luscious addition of semi-sweet chocolate chips. Featuring a buttery homemade pie crust and a sweet, gooey filling made with corn syrup, sugar, butter, and eggs, this pie is perfect for festive occasions or any time you crave a decadent treat. The pie bakes to a golden brown perfection and is best served after cooling to allow the filling to set, offering a perfect balance of crunchy pecans, smooth chocolate, and sweet custard.
Ingredients
Scale
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup ice water
For the Filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, mixing until the dough comes together. You may need to adjust the amount of water slightly to form a cohesive dough.
- Chill the Dough: Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Roll the Dough: On a lightly floured surface, roll the chilled dough into a circle about 1/8 inch thick. Transfer it carefully to a 9-inch pie pan, trimming excess dough and crimping the edges as desired.
- Mix the Filling: In a large bowl, whisk together the light corn syrup, granulated sugar, and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract thoroughly.
- Add Pecans and Chocolate: Fold in the chopped pecans and semi-sweet chocolate chips until evenly distributed throughout the filling.
- Pour the Filling: Pour the prepared filling evenly into the pie crust.
- Bake: Bake the pie in the preheated oven for 50 to 60 minutes, until the filling is set and the top turns a golden brown. Note that the pie may puff up during baking but will settle as it cools.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours. This allows the filling to firm up and makes slicing easier.
- Serve: Slice the pie and serve it plain or with whipped cream or vanilla ice cream for an extra layer of indulgence.
Notes
- Ensure the butter for the crust is cold for a flaky texture.
- Refrigerating the dough before rolling helps prevent shrinking during baking.
- Allow the pie to cool completely for the filling to set properly.
- This pie can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
- For an extra touch, sprinkle a pinch of kosher salt on top before baking to enhance flavors.
