Posted in Dessert Recipe

Chocolate Pecan Pie

There is something very satisfying about the taste of chocolate and nuts together and this recipe combines these two ingredients beautifully. That smooth chocolatey texture contrasts with the nutty crunch to make the perfect mouthful for an after dinner treat.

Serve the pie nice and warm straight from the oven and top with lashings of ice cream.

Jump to recipes here:

  1. Chocolate Pecan Pie Recipe
    1. Ingredients
    2. Method
    3. Pie Video
  2. Tips
  3. Sweet Pie/Tart Shell Recipe
    1. Ingredients
    2. Method
    3. Pie Shell Video
  4. Recommended

Chocolate Pecan Pie Recipe

Ingredients

  • 1/4 cup golden syrup
  • 1/4 cup brown sugar
  • 1/4 tsp mixed spice
  • 1/4 cup water
  • 60g melted butter
  • 3 eggs
  • 100g chocolate
  • 1 heaped cup of pecans
  • sweet pie shell – see recipe here

Method

Preheat oven to 200°C

Mix all together.

Pour into a prepared and partially cooked sweet pastry case, ensuring that the pecans are well spread over the pie case.

Bake in a preheated oven at 200°C for 10 minutes, then reduce to 180°C and bake for a further 20-25 minutes or until the filling is set and golden brown.

Remove and allow to cool for at least 1 hour before serving. If needed, store at room temperature until ready to serve.

Pie Video

Watch my walnut pie video for similar method

Tips

Use a lovely, dark cooking chocolate for a rich, mellow flavor.

If you like a pie jam packed with filling try doubling the mixture- this works well, just be sure to slowly pour the filling into the pie case and pour the last of the filling into the pie case when it is actually in the oven. Slide the rack back into the oven very slowly to avoid any sloshing all over the show. Adjust baking time as needed.

It is such an easy recipe I have not needed to bake it in advance but it should work okay, not sure. I would keep the pie in the fridge overnight and then when it is time to serve heat it in the oven at a very low temperature.

Sweet Pie/Tart Shell Recipe

This is a beautiful, buttery, shortcake style recipe. It is very old fashioned and is the type of pastry my mother would make on many, many occasions. She loved to make apple pies with this pastry and they were a favorite dessert for the family when we were growing up, you can see it is versatile and can be adapted to use with any sweet pie filling, just perfect for my pecan pie.

Ingredients

  • 125g butter softened to room temperature
  • 1-2 TBsp sugar
  • 1 egg
  • 1 & 1/4 cup flour
  • 1/4 tsp baking powder

Method

Pre heat oven to 200°C

Mix the butter and sugar together until roughly combined, then add the egg and mix lightly.

Add the flour and baking powder and mix until crumbs are formed. It should form small moist balls of dough that will hold together when squeezed in your hand.

Turn the mixture out and press it all together into a ball and stand for a few minutes.

Roll out the dough and line the base and sides of a loose bottomed flan tin. I like to press the mixture into the flan tin instead of rolling out but this is just personal preference… an old fashioned method.

Bake for 10 minutes at 200°C if you are going to be continuing to bake with a filling. Or bake for 15-20 minutes to fully bake if you are using a filling that does not require further cooking in the pie case, for example lemon curd.

Pie Shell Video

Watch my pie case video for the full method

 

If you are looking for the right equipment/products to make this dish I recommend the following:

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