Description
A rich, indulgent pie combining the nutty crunch of pecans with chocolate in a classic Texas-style filling.
Ingredients
- 1 1/2 cups all‑purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup granulated sugar
- 1/4 cup ice water
- 1 cup light corn syrup
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/2 cup semi‑sweet chocolate chips
Instructions
- Prepare the Pie Crust: Mix flour, salt, and sugar. Add cold butter and mix until crumbly. Stir in ice water, form into a disk, and chill for 30 minutes.
- Preheat the Oven to 350°F (175°C).
- Roll Out the Dough: Roll out the chilled dough to fit a 9‑inch pie pan. Prick the bottom with a fork.
- Prepare the Filling: Whisk together corn syrup, brown sugar, cocoa powder, and eggs. Stir in vanilla, pecans, and chocolate chips.
- Assemble and Bake: Pour the filling into the crust. Bake for 50‑60 minutes until set and top slightly puffed, center may still jiggle slightly.
- Cool and Serve: Let cool on a wire rack for at least 2 hours before slicing.
Notes
- Use whole wheat flour for a nuttier crust as a substitution.
- Maple syrup can be used instead of light corn syrup for a different sweetness profile.
- Use coconut oil or vegan butter to make dairy‑free crust.
- The pie is done when the edges are set and the center is still slightly jiggly; it firms up upon cooling.
- Let the pie cool for 2 hours to set properly before slicing.
- Store in airtight container in fridge up to 4 days; slices can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 30 g
- Fat: 25 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
