chocolate · home made recipe · Pecan Pie ·

Chocolate Pecan Pie

Chocolate Pecan Pie

Ingredients:

For the pastry:

  • 200g plain flour
  • 100g cold unsalted butter, diced
  • 25g icing sugar
  • 1 large egg yolk
  • 2 to 3 tbsp cold water

For the filling:

  • 200g Wickedly Welsh dark chocolate, chopped
  • 100g unsalted butter
  • 200g light muscovado sugar
  • 150ml golden syrup
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g pecan halves

Instructions:

1. Prepare the pastry:

  • In a large bowl, sift together the flour and icing sugar.
  • Add the cold, diced butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
  • Stir in the egg yolk and 2 to 3 tbsp of cold water. Mix until the dough starts to come together.
  • Form the dough into a ball, wrap it in cling film, and chill in the fridge for 30 minutes.

2. Preheat the oven:

  • Preheat your oven to 180°C (160°C fan) or Gas Mark 4.

3. Roll out the pastry:

  • On a lightly floured surface, roll out the chilled pastry to about 3 mm thick.
  • Line a 23 cm (9-inch) fluted tart tin with the pastry. Trim the edges and prick the base with a fork.
  • Line the pastry with baking paper and fill it with baking beans or rice. Blind bake for 15 minutes.
  • Remove the paper and beans, then bake for an additional 5 minutes until lightly golden. Set aside to cool.

4. Make the chocolate filling:

  • In a heatproof bowl, melt the Wickedly Welsh dark chocolate and butter over a pan of simmering water (or in short bursts in the microwave), stirring until smooth. Set aside to cool slightly.
  • In a separate bowl, whisk together the muscovado sugar, golden syrup, eggs, and vanilla extract.
  • Gradually whisk the chocolate mixture into the sugar mixture until fully combined.

5. Assemble the pie:

  • Arrange the pecan halves in the cooled pastry shell.
  • Pour the chocolate filling over the pecans, ensuring they are evenly covered.

6. Bake:

  • Bake the pie in the preheated oven for 30–35 minutes, until the filling is set but still slightly wobbly in the centre.
  • Remove from the oven and allow to cool completely in the tin.

7. Serve:

  • Once cooled, remove the pie from the tin and serve. It’s delicious on its own or with a dollop of clotted cream.

Enjoy your indulgent Chocolate Pecan Pie made with the rich, locally crafted Wickedly Welsh chocolate!

 

 

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