c h o c o l a t e p e c a n p i e

I made this chocolate pecan pie for my birthday dinner on monday. It’s sort of an amalgamation of various different recipes because I wasn’t  happy with the ones i found!

 

 

T A R T C A S E

100g cold butter (i prefer salted!)

200g plain flour

60g caster sugar

2 egg yolks

 

C H O C O L A T E P E C A N P I E F I L L I N G

1  1/2 cups pecan nuts

125g dark belgian cooking chocolate

4 eggs, beaten

1/2 cup sugar

1/2 cup light brown sugar

1/2 cup corn syrup (can substitute with golden or maple syrup)

1 tsp vanilla

pinch maldon sea salt

 

To make the T A R T C A S E , cut the cold butter into small dice. In a bowl rub the butter into the flour between the tips of your fingers to form what looks like fine breadcrumbs. If you have a food processor you can blitz it together in there instead, using short bursts. Add the sugar and turn through. In a separate small bowl, lightly beat the yolks with a fork. Add a tablespoon of cold water to the yolks, then stir this into the flour mixture. Bring it together with your fingers to form a dough. Knead it briefly to make  a smooth ball. Chill in the fridge for an hour or more. Roll it out to fit a 24cm tart tin (the kind with the base that pops out of it). Once it’s in the case and you’ve tidied the edges, put it back in the fridge for an extra 30 minutes of chill time. Blind bake the pastry (i line the pastry with greaseproof paper and fill it with rice) at 180°C for about 15 minutes, or until firm and lightly coloured. Leave to cool on a wire rack!

To make the C H O C O L A T E P E C A N P I E , spread the pecan nuts evenly across the base of the tart case. In a bowl, combine the sugars, syrup, vanilla, and salt. Break the chocolate up into small pieces, and place in a heatproof bowl over a saucepan of simmering hot water. Stir the chocolate until melted, then take off the heat and allow to cool a little (without letting it set!). Stir the chocolate into the sugar mixture well. When it is just warm to the touch (the eggs will cook and scramble if the chocolate is too hot), gradually beat in the eggs to form a smooth silky texture. Pour this over the pecans in the tart case. Bake in a preheated oven at 180°C for 50-60 minutes, or until it is set.

Cut the pie into wedges, and serve with a ball of vanilla ice cream. Y U M .

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One Response to “c h o c o l a t e p e c a n p i e”

  1. savorysimple Says:

    Gorgeous picture! Wish I had a piece!

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