Texas Chocolate Pecan Pie
450kcal
Ingredients
For the Pie Crust
- 2 cups all-purpose flour essential for a flaky and tender crust
- 1/2 teaspoon salt enhances flavors of the pie crust
- 1 cup unsalted butter cold, cubed
- 1/4 cup ice water helps bind the dough
For the Filling
- 1 cup corn syrup gives the pie its signature gooey texture
- 1 cup granulated sugar adds sweetness and depth
- 1/2 cup unsalted butter melted and cooled
- 3 large eggs room temperature
- 1 teaspoon vanilla extract pure vanilla is always best
- 1/4 teaspoon salt balances sweetness
- 1 cup chopped pecans toast for extra crunch
- 1 cup semi-sweet chocolate chips use good quality chocolate
Method
Making the Pie
- In a large bowl, combine all-purpose flour and salt.
- Add in the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough to fit a 9-inch pie pan.
- Transfer the rolled dough to the pan, trimming any excess.
- In a large mixing bowl, whisk corn syrup, granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth.
- Stir in chopped pecans and semi-sweet chocolate chips.
- Pour the filling mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set and slightly puffed.
- Allow to cool completely on a wire rack before slicing.
- Serve slices of the pie as is, or with whipped cream.
Nutrition
Serving1sliceCalories450kcalCarbohydrates60gProtein6gFat22gSaturated Fat10gPolyunsaturated Fat6gMonounsaturated Fat8gCholesterol70mgSodium150mgPotassium200mgFiber2gSugar30gVitamin A500IUCalcium30mgIron2mg