Choc chip pecan pie

Prep: 1 hr Cook: 1 hr, 25 mins plus chilling

More effort

Serves 10 - 12

An indulgent chocolate and pecan treat with buttery pastry and a gooey filling everybody can get stuck into

Nutrition and extra info

Nutrition: per serving (12)

  • kcal773
  • fat50g
  • saturates18g
  • carbs67g
  • sugars45g
  • fibre6g
  • protein9g
  • salt0.5g
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Ingredients

    For the pastry

    • 300g plain flour
    • 75g salted butter, cubed
    • 100g cream cheese
    • 1 tbsp icing sugar

    For the filling

    • 150g salted butter
    • 200ml maple syrup
    • 250g light brown soft sugar
    • 100g dark brown soft sugar
    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tsp vanilla extract
    • 400g pecans, finely chopped
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 200g dark chocolate chips, or a bar, chopped

    Method

    1. First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.

    2. Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.

    3. Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.

    4. Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.

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    Comments (2)

    sllyst's picture
    5

    I've made pecan pie in the past and not been overly keen as I find them a bit dry but this had plenty of buttery, brown sugary sauce that kept it sticky and fantastic! I would definitely make this again.

    Han95's picture
    5

    I made this yesterday, it was fairly easy to make and everyone thoroughly enjoyed it!

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