Chocolate Pecan Pie
This spicy chocolate pecan pie recipe featured in Sainsbury's magazine. If you would like to bake one you will need to gather together the following ; INGREDIENTS 375g pack dessert pastry A little flour, for rolling out 150g dark chocolate (at least 70% cocoa solids preferably), broken into pieces 50g butter or baking margarine, cubed A pinch of ground cinnamon 3 large eggs A pinch of ground ginger 100g light muscovado sugar 4 tablespoon maple syrup 200g regular or mammoth pecans, halved METHOD Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a lightly floured surface to 3mm thick and use it to line a 23cm round tart tin with a removable base. Line the pastry case with non stick baking paper and ceramic baking beans (or rice), then bake for 20 minutes. Remove the paper and beans, and return the pastry case to the oven for a further 5 minutes, then remove. Reduce the oven to 180°C, fan 160°C, gas 4. For the filling Melt the chocolate and butter together with the spices in a heatproof bowl over a pan of barely simmering water, stirring until smooth, then leave to cool slightly. Lightly beat the eggs with the sugar and maple syrup, then stir in the spiced chocolate mixture and a pinch of salt. Chop half the pecans and stir into the mixture. Pour into the tart case and carefully arrange the remaining pecans on top. Bake for about 35 minutes or until set. Leave to cool in the tin. Serve the chocolate pecan pie barely warm or cold. Try using chocolate pastry for this recipe instead!
Have you tried this recipe? If so, I would love to hear about it!
Have you tried this recipe? Chocolate pecan pie is one of many chocolate desserts.Click here to see more! Click here to go to Homemade Chocolate Treats homepage! |
