Chocolate Pecan Pie
A chocolate pecan pie recipe to bring to your Thanksgiving or Christmas table this holiday season!
Ingredients
For the crust:
- ½ recipe of the double pie crust above
For the filling:
- 1 ½ cups pecans
- 4 tbsp unsalted butter melted
- 57 g dark chocolate
- 1 cup light brown sugar
- ¼ cup of dark sugar syrup*
- ¾ tsp salt
- ½ tsp cinnamon ground
- ½ tsp ginger ground
- ½ cup whipping cream
- 3 large eggs
- 1 large egg yolk
Instructions
- Start by warming up your oven to 180°C. Roast the pecans on a baking tray for 6 to 8 minutes and stir them occasionally. Set them aside to cool down.
- Using a double boiler**, melt the butter and chocolate whisking occasionally until smooth.
- Remove the chocolate from the heat and add the sugar, syrup, salt and spices and stir them well. Add the cream, then the eggs and egg yolk one at a time until everything is combined.
- Finally add the pecans and fold in the mixture.
- Pre-bake your pie shell using pastry weights for 15 minutes, then remove the weights and bake for a further 5 minutes so the bottom is golden.
- Pour in the filling and bake for 35 minutes, then rotate the pie 180° and bake for a further 30 minutes or until the centre is firm to the touch but still wobbly. The sides will look puffed up, but they will come down as they cool.
- Allow to completely cool before slicing, roughly 2-3 hours. You can serve it slightly warm or at room temperature with ice cream or whipped cream.
Notes
*dark sugar syrup - we have made this in house, cooking 1:2 water to sugar ratio for 1 hour on low, or until it's dark and thick. Let it cool down and store anything unused in a jar for up to 4 weeks.
**double boiler - this would be a heatproof bowl over a pan with water, where the water will not touch the bowl at any point.
The pie will keep at room temperature for 2 days or refrigerated for 3 days.