Description
A rich and indulgent Chocolate Pecan Pie featuring a flaky homemade butter crust filled with a luscious cocoa-infused pecan filling. This classic dessert combines the nutty crunch of pecans with the deep flavor of chocolate, perfect for special occasions or holiday gatherings.
Ingredients
Scale
For the Crust
- 1 1/2 cups cold butter (cubed)
- 3 cups flour
- 1 teaspoon salt
- 1/8 teaspoon sugar
- 1 large egg (beaten)
- 5 tablespoons cold water
- 1 tablespoon white distilled vinegar
For the Filling
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3 large eggs (lightly beaten)
- 3/4 cup light corn syrup
- 1 tablespoon butter (melted)
- 2 teaspoons vanilla extract
- 1 1/2 cup pecan halves
Instructions
- Prepare the crust mixture: In a large bowl, combine cold cubed butter, flour, salt, and sugar. Use a pastry cutter to work the ingredients together until the mixture resembles coarse crumbs. Alternatively, pulse these ingredients in a food processor until coarse crumbs form.
- Add wet ingredients to the crust: Stir in the beaten egg, cold water, and vinegar carefully, just until the dough begins to come together without overworking it. In a food processor, add beaten egg and drizzle water and vinegar while running, stopping once dough holds together.
- Form dough discs: Divide the dough into two equal portions, shape each into a disc about 2 inches thick, and place in freezer bags.
- Freeze dough: Freeze both discs; use one disc immediately after about 20 minutes of chilling and keep the other stored up to 6 months for future use.
- Roll out the crust: On a floured surface, roll out the chilled dough into a 10-inch circle, then carefully place it into a pie pan. Tuck the edges under to create a neat, thick border and crimp edges either with your fingers or a fork. Chill in the refrigerator while preparing the filling.
- Preheat oven: Set the oven temperature to 350°F (175°C) to prepare for baking the pie.
- Mix pie filling: In a large bowl, whisk together sugar, cocoa powder, eggs, corn syrup, melted butter, and vanilla extract until smooth and well combined. Gently fold in pecan halves.
- Assemble and bake: Pour the filling into the chilled pie crust. Bake on the middle rack for 1 hour or until the filling is set and edges are firm.
- Cool and serve: Allow the pie to cool completely at room temperature before slicing. This helps the filling set properly and enhances flavor.
Notes
- To avoid a soggy crust, chilling the dough before rolling and baking helps maintain flakiness.
- Using cold butter ensures a tender crust with a flaky texture.
- Light corn syrup provides sweetness and a smooth texture; do not substitute with dark corn syrup as it alters flavor.
- Store any unused dough discs in the freezer for up to 6 months for convenient future use.
- Allow the pie to cool completely before cutting to prevent the filling from leaking.
- For extra shine, brush the crust edges with an egg wash before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Pecan Pie, pecan pie recipe, chocolate pie, homemade pie crust, holiday desserts, classic American pie
