No need to wait for Thanksgiving to get your pie fix! Grab your pecans and your pie crust and make this Texas Chocolate Pecan Pie for dessert any day of the week.
Combine melted butter, corn syrup, and vanilla in large mixing bowl. Whisk until mixed.
Add in the granulated and brown sugars, cocoa powder, and salt. Whisk until fully mixed.
Pour mixture into sauce pot and heat until boiling. Whisk as it heats up. 10-15 minutes.
Add pecans to mixture. Cook for 5 more minutes on simmer, low heat.
Remove pan from heat and whisk in eggs. Set aside.
Preheat oven to 350° F. Lightly flour flat surface and roll crust out flat. Lightly flour the crust and flatten evenly with rolling pin.
Fold crust in half and transfer to pie pan or pie baking dish. Open crust to fill entire dish. Mold pie crust to dish evenly.
Cut away excess crust from around outer edge. Crimp crust edge with fork tines.
Pour pecan pie filling into pie crust.
Bake for 30 minutes. Check the crust at 30 minute mark. If crust is browning, cover edge of dish with aluminum foil for 10 more minutes (a total of 40 minute bake time).
When finished, remove pie from oven and leave resting at room temperature to allow custard to set. 4-6 hours.