Monday, 31 December 2012

Chocolate Pecan Pie

I can't quite believe 2012 is almost over. Did you have a good Christmas? Mine was lovely, spending time with both mine and Mark's families. I was very lucky and got some new kitchen scales, some recipe books and other foodie bits and bobs. My main present (from my Mum and Mark) was a new dressing table for my bedroom which was given to me back in November. Mark and I bought our house 3 years ago and we have decided to get new bedroom and living room furniture, so the dressing table is the start!

I love Christmas but I am quite fed up of party food and nibbly bits now, I seem to have not stopped eating them over the last two weeks. I am looking forward to vegetables (maybe some fruit) and routine again!

I LOVE Pecan Pie, I had it for the first time a couple of years ago after deciding to make one for a visit by Mark's family and now can't get enough. I don't particularly enjoy pecans other than when they are in this pie, so if you feel the same I would really encourage you to give it a try.



This recipe will make a pie 26cm (10 inches) in diameter. I use a stoneware flan dish as I don't have a loose-bottomed tart tin, and have never had any issues with cutting and releasing slices from the dish.

This recipe is taken from The Hummingbird Bakery Cake Days. It is quite time consuming and some might say 'faffy' but it is SO worth it.

For the pastry crust
110g unsalted butter (room temperature)
225g plain flour
80g caster sugar
1 large egg

For the filling
110g unsalted butter (room temperature)
225g soft light brown sugar
110g golden syrup
3 large eggs
260g pecans, chopped roughly and a few spare to decorate the top
85g dark chocolate, chopped roughly




Method

1. Using a mixer, or food processor mix the butter and flour until it resembles bread crumbs. Add the sugar and egg, and mix until combined.

2. When a dough begins to form, remove it from the bowl and knead on a floured surface until the pastry comes together. Wrap in cling film, and chill in the fridge for 30 minutes.

3. Once the pastry has chilled roll it out on a floured surface until it is large enough to line the dish. Carefully press the pastry into the base and sides of the dish, and when you are happy trim the excess pastry from the sides. Prick the base of the pastry with the point of a knife and place back in the fridge for another 30 minutes. Preheat the oven to 150 degrees C.

4. Remove the crust from the fridge and line with greaseproof paper. Then fill with baking beans, or dry rice (to ensure the pastry does not shrink) and place in the oven for 10 minutes. Remove from the oven and carefully take out the greaseproof and baking beans or rice and return to the oven to bake for a further 10 minutes.

5. The pastry crust can now be removed from the oven and set aside whilst making the filling. Melt the butter, sugar and golden syrup in a saucepan over a low heat and set aside to cool. In a large bowl whisk the eggs and then pour in the melted ingredients, stirring constantly.

6. Sprinkle the chopped chocolate and pecan nuts over the base of the pastry crust, and then pour the filling on top. Decorate with the reserved pecans.

7. Bake in the oven for 30 minutes, and then reduce the temperature to 140 degrees C and bake for a further 30 minutes. If the crust or filling begin to catch, cover with tin foil and continue to bake. The pie is done when the filling is set.


After writing out the recipe I am now dreaming of pecan pie - we ate it for pudding on Christmas day with custard. Not very traditional but absolutely divine (I LOVE CUSTARD!)

I hope you have a very happy new year and enjoy whatever you have planned tonight. Thank you for taking the time to read my blog in 2012 and I hope you continue to in 2013. I have lots of things planned and I look forward to sharing them with you!


4 comments:

  1. That pie looks amazing. I love pecan pie but I never get to make it because Nick is allergic :( I'm really hungry right now so I could eat the whole thing! x

    ReplyDelete
    Replies
    1. Oh nooo, that is a bad thing to be allergic to :[ Maybe you could make a smaller version for yourself - fiddly but sooo worth it! x

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  2. I love pecans! Never actually made my own pecan pie though so I'm looking forward to giving this a go!

    ReplyDelete
    Replies
    1. If you love pecans you definitely should make one! The chocolate makes it even better!

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