American · Dessert
Choc Chip Pecan Pie
A rich and indulgent pecan pie loaded with chocolate chips and a buttery pastry crust. This decadent dessert combines the classic American pecan pie with the beloved addition of chocolate for an irresistible treat.
The Method
Instructions
Alright, let's kick things off by making that delicious pastry. Grab all your ingredients and pop them into a food processor along with 1/4 teaspoon of salt . Give it a good pulse until the mixture looks like fine breadcrumbs,this is the texture you're aiming for. Now, while the blade is whirring, slowly drizzle in about 2 to 3 teaspoons of cold water through the funnel. You should start to see the mixture gently clumping together. Once it does, tip it out onto a clean work surface.
Time to bring it all together by hand. Gently knead the dough just enough to form a smooth ball,don't overwork it or the pastry might get tough. Press the dough into a disc shape, then wrap it snugly in cling film. Pop it into the fridge to chill for at least 20 minutes . This resting time lets the butter firm up again and helps your pastry bake up nice and flaky.
While the pastry chills, preheat your oven to 200 degrees Celsius (180 fan) or gas mark 6 . This will get it nice and hot, ready for blind baking your pastry case.
Once your pastry has chilled, take it out of the fridge and let it sit on the counter for about 5 minutes ; this softens it just enough to make rolling easier. Lightly flour your work surface to keep things from sticking, then unwrap your pastry disc. Roll it out gently into a circle about the thickness of a £1 coin ,roughly a few millimeters thick is perfect.
Now, carefully lift your rolled pastry and use it to line a deep, 23 centimeter round fluted tart tin ,mine was around 3 centimeters deep, if that helps! Press the pastry gently but firmly into all the corners and up the sides, making sure there aren't any gaps or air pockets hiding. Leave about a 1 centimeter overhang of pastry hanging over the edge of the tin. Keep the leftover pastry scraps handy; we'll use them for patching later if needed.
Next, scrunch up a piece of baking parchment,it makes it a lot easier to mold into the tart shape,and use it to line your pastry case. Fill it up with baking beans or pie weights; this will stop the pastry from puffing up or shrinking while baking. Pop the tin into the oven and blind bake for about 15 to 20 minutes , until the pastry sides look set and just starting to get some color.
After that, carefully remove the parchment and beans, then pop the pastry back in the oven for another 5 minutes so the base can get a lovely golden brown. When that's done, take it out and trim the excess pastry flush with the edge of your tin using a small serrated knife. This step makes the edges neat and tidy. If you spot any cracks or holes, patch them up with the reserved pastry scraps by gently pressing them into place.
While the pastry is baking, let's get the filling ready. Weigh out your butter, maple syrup, dark brown sugar, light brown sugar, and add another 1/4 teaspoon of salt into a saucepan. Warm the mixture gently over a low to medium heat, stirring often until the butter has fully melted and the sugars dissolve into a smooth, glossy syrup. This usually takes just a few minutes. Once everything is combined nicely, take the pan off the heat and allow it to cool for about 10 minutes so it's not too hot when we add the eggs.
Lower your oven temperature now to 160 degrees Celsius (140 fan) or gas mark 3 . This gentler heat will help the filling bake perfectly without cracking.
Alright, grab a mixing bowl and beat your eggs until they're light and a little frothy. Slowly pour in your cooled syrup mixture along with the vanilla extract and toss in those beautiful pecan nuts. Give everything a good stir until it's combined in a smooth, rich batter.
Pour half of this filling into your pastry case first. Then, sprinkle half of your dark chocolate chips evenly on top,this layering makes every bite a delightful surprise. Cover that with the rest of the filling and sprinkle over the remaining chocolate chips for extra melty goodness.
Pop the pie on the middle shelf of your oven and bake for about 50 to 55 minutes . You'll know it's done when the filling is set but still has a little wobble in the center, like a gentle jiggle. Don't worry if it's not rock solid,this will firm up as it cools.
Once baked, take it out and let it cool completely at room temperature. Then, transfer it to the fridge and chill for at least 2 hours before serving. This resting time is key to helping the filling set properly and making slicing a breeze.
Enjoy your rich, gooey choc chip pecan pie with a scoop of vanilla ice cream or a dollop of whipped cream,it's pure comfort on a plate!
Time to bring it all together by hand. Gently knead the dough just enough to form a smooth ball,don't overwork it or the pastry might get tough. Press the dough into a disc shape, then wrap it snugly in cling film. Pop it into the fridge to chill for at least 20 minutes . This resting time lets the butter firm up again and helps your pastry bake up nice and flaky.
While the pastry chills, preheat your oven to 200 degrees Celsius (180 fan) or gas mark 6 . This will get it nice and hot, ready for blind baking your pastry case.
Once your pastry has chilled, take it out of the fridge and let it sit on the counter for about 5 minutes ; this softens it just enough to make rolling easier. Lightly flour your work surface to keep things from sticking, then unwrap your pastry disc. Roll it out gently into a circle about the thickness of a £1 coin ,roughly a few millimeters thick is perfect.
Now, carefully lift your rolled pastry and use it to line a deep, 23 centimeter round fluted tart tin ,mine was around 3 centimeters deep, if that helps! Press the pastry gently but firmly into all the corners and up the sides, making sure there aren't any gaps or air pockets hiding. Leave about a 1 centimeter overhang of pastry hanging over the edge of the tin. Keep the leftover pastry scraps handy; we'll use them for patching later if needed.
Next, scrunch up a piece of baking parchment,it makes it a lot easier to mold into the tart shape,and use it to line your pastry case. Fill it up with baking beans or pie weights; this will stop the pastry from puffing up or shrinking while baking. Pop the tin into the oven and blind bake for about 15 to 20 minutes , until the pastry sides look set and just starting to get some color.
After that, carefully remove the parchment and beans, then pop the pastry back in the oven for another 5 minutes so the base can get a lovely golden brown. When that's done, take it out and trim the excess pastry flush with the edge of your tin using a small serrated knife. This step makes the edges neat and tidy. If you spot any cracks or holes, patch them up with the reserved pastry scraps by gently pressing them into place.
While the pastry is baking, let's get the filling ready. Weigh out your butter, maple syrup, dark brown sugar, light brown sugar, and add another 1/4 teaspoon of salt into a saucepan. Warm the mixture gently over a low to medium heat, stirring often until the butter has fully melted and the sugars dissolve into a smooth, glossy syrup. This usually takes just a few minutes. Once everything is combined nicely, take the pan off the heat and allow it to cool for about 10 minutes so it's not too hot when we add the eggs.
Lower your oven temperature now to 160 degrees Celsius (140 fan) or gas mark 3 . This gentler heat will help the filling bake perfectly without cracking.
Alright, grab a mixing bowl and beat your eggs until they're light and a little frothy. Slowly pour in your cooled syrup mixture along with the vanilla extract and toss in those beautiful pecan nuts. Give everything a good stir until it's combined in a smooth, rich batter.
Pour half of this filling into your pastry case first. Then, sprinkle half of your dark chocolate chips evenly on top,this layering makes every bite a delightful surprise. Cover that with the rest of the filling and sprinkle over the remaining chocolate chips for extra melty goodness.
Pop the pie on the middle shelf of your oven and bake for about 50 to 55 minutes . You'll know it's done when the filling is set but still has a little wobble in the center, like a gentle jiggle. Don't worry if it's not rock solid,this will firm up as it cools.
Once baked, take it out and let it cool completely at room temperature. Then, transfer it to the fridge and chill for at least 2 hours before serving. This resting time is key to helping the filling set properly and making slicing a breeze.
Enjoy your rich, gooey choc chip pecan pie with a scoop of vanilla ice cream or a dollop of whipped cream,it's pure comfort on a plate!
Pairs Well With
