Chocolate pecan pie

Name: Chocolate pecan pie
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 375g pack shortcrust pastry; a little flour for dusting; 185g dark chocolate; 50g salted butter; 4 eggs beaten; 200ml maple syrup; 200g whole pecan nuts

Matt Tebbutt

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 1 hr and 15 mins

A star rating of 4 out of 5.17 ratingsRate

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Try our twist on a classic pecan pie, with the addition of dark chocolate and maple syrup. It's perfect for Thanksgiving or as a dinner party dessert.

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Ingredients

Nutrition

Units:

MetricUS

375g pack shortcrust pastry
a little flour

for dusting
185g dark chocolate
50g salted butter
4 eggs

beaten
200ml maple syrup
200g whole pecan

nuts

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Nutrition: per serving (6)

kcal898
fat63g
saturates19g
carbs75g
sugars47g
fibre4g
protein13g
salt0.6g

low

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking parchment and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
step 2

Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream, if you like.

RECIPE TIPS

MATT SAYS...

This make-ahead pud is a real family favourite – especially with the younger members of the family. A cross between pecan pie and chocolate tart, what’s not to love?

Recipe from Good Food magazine, December 2009

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A star rating of 4 out of 5.17 ratings

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