Chocolate Pecan Pie

Some recipes are forgotten soon after they’re baked. Others, like this one, are remembered forever.

It was Mother Dearest who discovered this particular recipe. In Gourmet Traveller she thinks, but no one is quite sure, the photocopy offering only ingredients and directions. Scribbled on top are my mum’s notes in red pen, reducing quantities and ticks of whole-hearted approval “This pie is beautiful!” along with smudges and smears of cocoa — or is it maple syrup?

A sign of a truly loved recipe.

“Rich yet delicate, eat this smooth style pie slightly warm with a generous dollop of double thick cream”

While American in concept, this pecan pie is Australian in heart — more delicate, less ostentatious, yet with firm and decisive flavour. The addition of chocolate, surprisingly, tames the sweet maple syrup used, adding a layer of complexity and sophistication to a traditionally upfront pie. The mouth feel too is smooth and superb, where pecan pies are typically chewy, and the crust in flaky glory, simply melts away.

Pair with double thick cream to cut through the richness — its addition is not to be forgotten, and serve hot or cold. My preference is warm — but only just — for the perfect balance of taste and texture and a recipe you’ll always remember.

Chocolate Pecan Pie

Crust
2 cups plain flour
1/3 cup caster sugar
1½ teaspoons baking powder
190g butter, chopped

Filling
120g dark chocolate, chopped
50g butter, chopped
4 eggs
220ml maple syrup
200g pecans

For the crust, place the flour, sugar, baking powder and butter in a food processor. Combine in pulses until the mixture resembles breadcrumbs. With the motor running, slowly add 2 tablespoons of chilled water so the mixture will form into a ball. Add more water if necessary. Wrap in plastic and refrigerate for 2 hours. On a lightly floured surface, roll out the pastry so it fits a 30cm pie tin with a removeable base. Cover with baking paper and weigh down with dried beans. Blind bake at 170C for 10 minutes, then remove the paper and weight and bake for a further 10 minutes or until golden.

For the filling, place the chocolate and butter in a heatproof bowl over simmering water, stirring until the mixture is melted and well combined. Allow to cool slightly. Transfer the mixture to a medium mixing bowl and add eggs one at a time, beating well after each addition. Then add the maple syrup, beating until well combined.

To assemble, place the pecans over the pastry shell and pour over the filling. Bake at 150C for 30minutes or until the top is firm. Serves 12-14.

Tagged as: Chcoclate Pecan Pie, Chocolate, Pecan, Pecan Pie, Pie, Short crust