Halloween is out of the way and we are heading straight on to Christmas but before we get there, theres a little celebration called thanksgiving. Although I’m English and have no reason to celebrate thanksgiving, that won’t stop me making some festively themed baking treats – including this chocolate pecan pie.
If you go back far enough on my blog or YouTube channel, you might find a recipe for a pecan pie recipe – which up u til this point, I hadn’t ever tried. I liked everything about this pie, the taste, texture and balance between sweet and tooth achingly sweet. The pecans have there own unique buttery, kind of woody flavour flavour and when you partner this with the rest of the filling, you won’t regret making it.
I took the idea of the basic pecan pie and made a chocolate version and no, I didn’t just add cocoa powder. I used a good quality 70% cocoa chocolate, which really adds something special. I reckon you could go with a high cocoa chocolate and it would only intensify the flavour and compliment the pecan pie further but nothing lower that 70% cocoa mass, thats for sure.
It’s quick, easy and a damn tasty treat. This is easily one of my favourite bakes from this year, without a doubt. I honestly believe you may like this and best of all, it takes next to no time to make and can be made in advance… Perfect if you’re looking to save time.
Anyway, let’s get started, shall we?
For the pastry, here is my shortcrust pastry recipe.
225g granulated sugar.
110g butter, melted.
60g golden syrup.
100g dark chocolate (anything over 70% cocoa works best).
20g cocoa powder.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up your ingredients, making your pastry and chilling for a minimum of one hour before using and get any equipment you may need, such a mixing bowl and spatula. Preheat your oven to 180˚c/350˚f.
I have linked my pastry recipe, which has its very own blog post giving you all the info you need to make it in advance. It should have been chilling for a minimum of one hour before using it. Take the pastry and lightly flour your work surface, then place the dough on top of it and start too roll it out until you reach the thickness of a pound coin.
Drape the pastry over theta of your pie tin and press it into place, into all of the bumps and crevices. Take a little time to be gentle enough not to tear the pastry but still be speedy as we don’t want it to warm up too much. Trim away the excess with a small sharp knife or using your rolling pin.
Instead of throwing the excess pastry away, you can use it to make some decorations for the edge of the pie. I have some leaf cutters that I found online years ago, by rolling the dough out to the same thickness and cutting out just enough leaves, I can make the edge look more decorative and save wasting the pastry – it a win-win situation.
I apply the leaves using a dab of egg wash and a fork to secure the part of the leaf you won’t see as it’ll be covered with the next leaf. Repeat the process until you have a perfectly decorated rim.
Place the pie case into the fridge and allow it to firm up, while we make the pecan pie filling.
Grab yourself a medium microwavable bowl and place in the butter and dark chocolate. Microwave run blasts of 10-20 seconds, stirring well after each time in the microwave until the mixture is melted, smooth and glossy.
Into a large mixing bowl place the eggs, melted chocolate mixture, golden syrup, granulated sugar and cocoa powder. Whisk everything together until everything is combined, smooth and glossy. The mixture should be fairly liquid but slightly viscous.
Add in the pecans and fold them in until they are combined and the pecans are fairly distributed throughout the batter.
Take the pie case from the fridge, egg wash the edges to help them colour more golden brown. Pour your pie filling into the pie case and level it out then bake in the preheated oven for 35-40 minutes.
After the time, allow to cool fully then enjoy on its own, with vanilla ice cream or custard – the choice is up to you!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.