Texas Pecan and Chocolate Pie Recipe

Name: Texas Pecan and Chocolate Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces; 1 tablespoon sugar; 1/2 teaspoon salt; 2 tablespoons (or more) ice water; 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 tablespoons (1/4 stick) unsalted butter; 1/2 cup (packed) dark brown sugar; 3 large eggs; 1/4 teaspoon salt; 3/4 cup light corn syrup; 1 1/2 cups pecan pieces, lightly toasted

Servings: persons

1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

1
Combine first 4 ingredients in processor.
2
Using on/off turns, process until mixture resembles coarse crumbs.
3
Drizzle 2 tablespoons ice water over mixture.
4
Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
5
Gather dough into ball.
6
Flatten into disk.
7
Wrap dough in plastic and refrigerate 30 minutes.
8
(Can be prepared 1 day ahead.
9
Keep refrigerated.)
10
Preheat oven to 325F.
11
Roll out dough on floured surface to 13-inch round.
12
Transfer to 9-inch-diameter glass pie dish.
13
Trim overhang to 1 inch; fold under and crimp decoratively.
14
Set aside.
15
Stir chocolate and butter in heavy small saucepan over low heat until melted.
16
Cool slightly.
17
Whisk brown sugar, eggs and salt in large bowl to blend.
18
Whisk in corn syrup and chocolate mixture.
19
Sprinkle pecans over unbaked crust.
20
Pour filling over pecans.
21
Bake until crust is golden and filling is puffed, about 55 minutes.
22
Cool pie completely on rack.

1352

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all purpose flour, 6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces, 1 tablespoon sugar, 1/2 teaspoon salt, and more.

Yes, Texas Pecan and Chocolate Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Texas Pecan and Chocolate Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions