Description
A rich Southern twist on classic pecan pie—this version adds cocoa and chocolate chips for a decadent, fudgy filling with a nutty crunch.
Ingredients
For the Pie Crust:
1½ cups all-purpose flour
¼ tsp salt
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
¼ cup ice water
For the Filling:
1 cup light corn syrup
1 cup brown sugar
½ cup unsweetened cocoa powder
4 large eggs
1 tsp vanilla extract
2 cups pecan halves
½ cup semi-sweet chocolate chips
Instructions
Prepare the crust: In a bowl, mix flour, salt, and sugar. Cut in cold butter until crumbly. Stir in ice water until dough comes together. Form into a disk, wrap, and chill 30 minutes.
Preheat oven: Set oven to 350°F (175°C).
Roll out dough: Roll chilled dough to fit a 9-inch pie pan. Place into pan and prick bottom with a fork.
Make filling: In a large bowl, whisk corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in vanilla, pecans, and chocolate chips.
Assemble pie: Pour filling into prepared crust.
Bake: Bake 50–60 minutes, until filling is set but slightly jiggly in the center.
Cool & serve: Cool at least 2 hours on a wire rack before slicing.
Notes
Use high-quality pecans for the best flavor and crunch.
Cover pie edges with foil if crust browns too quickly.
Pairs beautifully with whipped cream or vanilla ice cream.
Can be made a day ahead—flavors deepen as it rests.
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
