This recipe is fool-proof. The simplest pastry, to the simplest filling and it goes down such a treat when served hot with ice cream on the side. I highly recommend it!
Chocolate Pecan Pie
Adapted from Annie Bell’s Pecan Pie recipe in The Baking Bible.
For the pastry:
- 230g plain flour
- 70g light brown sugar
- 130g unsalted butter, chilled and diced
- 1 medium egg, separated
- 1-2 teaspoons whole milk
For the filling:
- 200g pecan nuts
- 80g dairy milk
- finely grated zest of 1 lemon, and the juice of 1/2 lemon
- 300g golden syrup
- 3 medium eggs, and 2 egg yolks
- 300ml double cream
- 2 tablespoons cocoa
- pinch of fine sea salt
To make the pastry, place the flour, sugar and butter int he bowl of a food processor and give it a quick burst at high speed to reduce it to a crumb-like consistency. Add the egg yolk (reserving the white for later) and then, with the motor running, trickle i just enough milk for the dough to cling together in lumps. Bring the pastry together into a ball using your hands and then pat into a flattened patty. Wrap in clingfilm and chill for at least 1 hour or overnight.
Preheat the oven to 180°C. fan oven. Lightly dust a work-surface with plain flour and knead the pastry until it is pliable. Thinly roll out the pastry and use it to line the base and sides of a 23cm tart tin with a removable base, 4-6cm deep = i usually slide the base of the tin under the rolled out pastry and then lift the whole thing into the tin. Don’t worry if you end up partly pressing it into the tart tin.
Trim the edges by running a rolling pin across the top and reserve the trimmings. Line the case with foil and baking beans (any dried pulses will do), securing the sides to the tin. Place on a baking tray and bake for 15 minutes. Remove thee foil and beans, paint the case with the egg white and patch any cracks with the trimmings. Return to the oven for a further 10 minutes until the case is evenly golden. Patch again if any cracks appear.
Turn the oven to 150°C fan oven. Thinly slice two-thirds of the pecan nuts, reserving the rest for the top. Finely chop the dairy milk. In a saucepan, mix the cream and cocoa over low heat until the cocoa is well incorporated, remove from the heat to cool. In a large bowl, whisk the lemon zest and juice with the syrup using a small whisk. Beat in the eggs and egg yolks, and finally the chocolate cream. Fold in the sliced nuts, chopped chocolate and salt and then pour the mixture into the precooked tart case. Arrange the reserved pecan halfs, flat side down, over the surface, discarding any broken ones. Bake for 60 minutes until lightly golden and puffy at the edges – if you move the tart around the filling should wobble slightly without showing any signs of being liquid. Remove the tart from the oven and set aside to cool for a couple of hours, then chill it for another couple of hours. If chilling for more than a few hours, cover with clingfilm and remove from the fridge 30 minutes before serving.
|A LITTLE EXTRA
I seem to always have leftover pastry and filling when using this recipe, even when I use my biggest tart dish. So, I then make extra mini pies… one can never have too much pecan pie!
The Rudi-Rating (RR): This pudding received a 8/10! Moo says I lost 2 points as my crust was a little too crunchy this time… next time, i’ll make it a bit thinner.
Let me know if you give this a try! Until next time.