Awesome Chocolate Pecan Pie
Written by Roar Elias
There are a variety of ways in which you can make chocolate pecan pie really special. You can either make a nice chocolaty base or you can use chunks of chocolate inside or you can use a velvety chocolate sauce on top to finish it off.
Of course, you could do all three, but you have to think about what you are doing. You have to be able to taste the different flavors and sometimes the amount of chocolate you use can just kill the other flavors.
There is really so much you can do with this sort of pie. You can make something formal and elegant served with a fine chocolate garnish to impress your guests or you can do something quick for the kids as a treat where you know every last crumb will be cleaned up. Here is a chocolate pecan pie recipe, which will suit an occasion like that. It is more rustic and you can shape it into bars so it is great in case you want to pack it in a lunch box.
- 1 cup flour
- 1/4 tsp baking powder
- 1 tsp salt
- 1/3 cup brown sugar
- 1/3 cup pecans, toasted and chopped
- 6 Tbsp butter, cut into blocks
- 4 Tbsp butter, melted
- 1/2 cup brown sugar
- 1/3 cup corn syrup
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg, beaten
- 1 3/4 cup pecans, toasted and chopped roughly
- 4-6 oz. chopped chocolate
- Preheat oven to 350 degrees F/ 180 degrees C/ gas mark 5 and line a square baking pan with grease proof paper. Spray the paper with some cooking spray.
- Place the flour, baking powder, brown sugar, pecans and salt in a blender and combine until it mixes through.
- Add the butter and puree until everything is combined.
- Pack the mixture into the baking tin and pat down.
- Bake the crust for 20 minutes until golden.
- Whilst this is baking, start with the filling. Whisk everything, except the egg, pecans and the chocolate. Then add the egg and combine.
- Pour this into the crust once it has finished baking. Sprinkle in the pecans and the pecans.
- Bake for 25- 30 minutes and leave to cool once it has finished baking.
- Slice into rectangular bars.
Syrupy chocolate tart - a combination between a pecan and a treacle tart
Now, there is something special for every occasion and the recipe above is not exactly going to work if you are entertaining business clients. In a case like this you will want something a little more sophisticated. Here is just the thing that will work wonders.
- 15g (1/2 oz.) cocoa powder
- 125g (4 oz.) plain flour
- 25g (1 oz.) icing sugar
- 75g (3 oz.) butter, diced
- 1 egg yolk
- 150g (5oz.) muscovado sugar
- 250ml (8 fl oz.) maple syrup
- 100g (3 1/2 oz.) butter
- 200g (7 oz.) plain chocolate, chopped
- 2 tsp vanilla extract
- 4 eggs, beaten
- 100g (3 1/2 oz) walnuts or pecans, roughly chopped
- Sift the cocoa and icing sugar. Add the butter and rub it in until it forms fine breadcrumbs.
- Add the egg yolk and 1 tsp cold water. Mix this in. Now knead this until it is smooth and chill it before you start to roll it out.
- Roll out the pastry and place in a greased round flan tin. You should blind bake this so that it doesn't rise up in the baking process. Preheat the oven to 200 degrees C/ 400 degrees F/ gas mark 6.
- Put the sugar, syrup and butter in a saucepan and heat on a gentle heat until it is melted. Remove from the heat and add the chocolate.
- Beat in the vanilla and the eggs and turn into the pastry case.
- Sprinkle the nuts over the top and bake for 30 minutes until it forms a crust, but it should feel wobbly in the centre.
- Leave it to stand for 10 minute.
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