1. Why did my pie filling turn runny?

This usually happens if it’s underbaked. Make sure the center is set and slightly firm before removing it from the oven.

2. Can I use dark chocolate instead of semi-sweet?

Yes, but it will make the pie richer and less sweet. Adjust sugar if desired.

Yes. Since it contains eggs, it should be stored in the refrigerator.

Definitely. It saves time and still delivers excellent results.

The Texas version often includes chocolate, giving it a unique richness.

A rich Texas-style pecan pie with cocoa, chocolate chips, and crunchy pecans in a buttery crust.

Scale

For the Pie Crust:

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

For the Filling:

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

1. 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.

2. Preheat oven to 350°F (175°C).

3. Roll out chilled dough to fit a 9-inch pie pan. Prick the bottom with a fork.

4. Whisk together corn syrup, brown sugar, cocoa powder, and eggs. Stir in vanilla, pecans, and chocolate chips.

5. Pour filling into crust. Bake for 50–60 minutes until set.

6. Let cool on a wire rack for at least 2 hours before slicing.

Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Keywords: Texas Chocolate Pecan Pie, chocolate pecan pie, southern dessert