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Chocolate pecan pie

  • 1:00 Prep
  • 1:05 Cook
  • 8 Servings
  • Advanced


  • 1 1/2 cups plain flour
  • 2 tablespoons icing sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon chilled water


  • 1 cup firmly packed brown sugar
  • 2 tablespoons cornflour
  • 50g butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 100g dark chocolate, chopped
  • 1 2/3 cups pecans
  • 1 1/2 tablespoons apricot jam, warmed, strained


  • 1
    Make basic pastry: Process flour, sugar and butter together until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until pastry just comes together, adding more water if necessary.
  • 2
    Turn pastry onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
  • 3
    Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm (base) glass or ceramic pie dish. Roll pastry between 2 sheets baking paper until 4mm thick. Line dish with pastry. Trim excess. Using a fork, press around edge to decorate. Refrigerate, covered, for 30 minutes.
  • 4
    Line pastry case with baking paper. Fill with ceramic pie weights and uncooked rice. Bake for 12 to 14 minutes. Remove paper and weights. Bake for 5 minutes or until base is light golden. Set aside for 15 minutes. Reduce oven temperature to 160°C/140°C fan-forced.
  • 5
    Whisk sugar, cornflour, butter, eggs and vanilla in a bowl. Stir through chocolate. Roughly chop 1 cup pecans. Place in pastry case. Top with egg mixture and remaining pecans. Bake for 45 minutes or until filling is set (cover with foil if top starts to over-brown). Brush top with jam. Cool. Serve.

Source: taste.com.au


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