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Chocolate pecan pie
Chocolate pecan pie
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Elevate classic pecan pie with rich dark chocolate for a delicious twist.
Ingredients:
  • 375.00 ml plain flour
  • 24.00 gm icing sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm chilled water
  • 180.00 gm firmly packed brown sugar
  • 20.00 gm cornflour
  • 50g butter, melted
  • 3 eggs
  • 4.40 gm vanilla extract
  • 100g dark chocolate, chopped
  • 415.00 ml pecans
  • 30.00 ml apricot jam, warmed, strained
Instructions:
  • Create a simple pastry by combining flour, sugar, and butter until mixture resembles fine breadcrumbs. Then, incorporate yolk and chilled water, processing until the pastry just comes together, adding extra water if needed.
  • Place the pastry on a lightly floured surface and gently knead until smooth. Form into a 2cm-thick disc, wrap in baking paper, and refrigerate for 20-30 minutes until it's ready to roll out.
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm glass or ceramic pie dish. Roll out the pastry until it's 4mm thick, then line the dish with it and trim any excess. Use a fork to create a decorative edge. Cover and refrigerate for 30 minutes before using.
  • Prepare the pastry case by lining it with baking paper and filling it with ceramic pie weights and uncooked rice. Bake for 12 to 14 minutes. Remove the paper and weights, then bake for an additional 5 minutes until the base is light golden. Set aside for 15 minutes before reducing the oven temperature to 160°C/140°C fan-forced.
  • Combine sugar, cornflour, butter, eggs, and vanilla in a bowl. Mix in chocolate. Coarsely chop 1 cup pecans. Spread in pastry case. Pour egg mixture over and sprinkle with remaining pecans. Bake for 45 minutes until filling is firm (use foil to prevent over-browning). Glaze top with jam. Allow to cool. Serve and enjoy!

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