Chocolate Pecan Pie Recipe
A traditional Thanksgiving dessert but with a twist! This features a chocolate pastry crust, filled with delicious crunchy pecans and choc chips that ooze and melt when the sticky sweet filling is baked - creating this decadent, rich, and luxurious pie that will have every guest asking you for the recipe! A massive thank you to Matt 'Mattaroons' Othold for sharing this delicious recipe - a great pie to bake during the colder months!
- Baker: Matt Othold
- IG: @Mattaroons
- Makes: 10’ Pie Dish
- Prep time: 1hr 20mins
- Bake time: 1hr 20mins
- Total time: 2hrs 40mins
- Flour used: Regenerative All Purpose Flour
Chocolate Pecan Pie Method
- To make the Chocolate Pastry, in a bowl, mix the flour, coco powder and sugar together. Once combined, pour into your blender, add the fridge cold unsalted butter and blitz into breadcrumbs (if you don’t have a blender old style of rubbing it in by fingers will work too).
- Pour the coco flour breadcrumbs into a large bowl then mix the cold water and egg yolk together in a small bowl and add to the large bowl. Using the back of a knife, mix the ingredients together to form larger shaggy crumbs (this is to prevent over working dough with hands and warming it up).
- Then bring the larger crumbs together with both hands, kneading gently, not overworking them, till a dough is formed. Shape into a round flat disc, wrap in cling film and place in fridge for 20mins to rest.
- After 20mins lightly dust your work surface and rolling pin with some flour and roll the pastry out to fit your 10’ pie dish. Don’t trim away too much overhang excess just yet. Prick the base of the pie dish and place back in the fridge for at least 30mins.
- Once chilled, line with parchment paper, fill with baking beans/rice to keep in place and prevent rising, ensure parchment is tucked under to protect edges, and place in a preheated 170-degree c fan oven for 20mins. Then remove from the oven, remove the beans and parchment and with a sharp knife carefully now trim away any excess around the edges to give a nice clean sharp edge (doing this earlier would of given the pastry chance to shrink when in the oven) Place back in the oven uncovered for final 10mins, then remove and leave on side to cool down while you make the filling.
- In a pan, add the light brown sugar, butter and golden syrup and heat over a low heat till melted, set aside to cool down.
- Chop up your pecans roughly, place into a bowl, add in your choc chips and using your hands mix them all through so the chocolate chips are well distributed with the pecans.
- Go back to the filling in the pan and if now at room temp, add in 3 beaten eggs and mix till fully incorporated.
- Pour the nuts and chocolate mix into the cooled chocolate pastry case, make sure they are evenly spread around, then pour over the filling giving it a careful jiggle to ensure it gets into all the nooks.
- Place into a preheated 150-degree oven for 30mins, then at 30mins turn the oven down to 140 and leave for a further 20-25mins till just a very small jiggle in the middle of the pie.
- Leave to cool down, can either be served warm or cold from the fridge.
