Choc Chip Pecan Pie Recipe

Choc chip pecan pie factors

For the pastry

Easy flour 300g

Salted butter, cubed 75g

Cream cheese 100g

Icing sugar 1 tbsp

For the filling

Salted butter 150g

Maple syrup 200ml

Moderate brown clean sugar 250g

Dark brown soft sugar 100g

Eggs, beaten 4

Vanilla extract 1 tsp

Pecans, finely chopped 400g

Dark chocolate chips, or a bar, chopped 200g

Choc chip pecan pie recipe


  • First, make the pastry. Tip the factors right right into a food processor with 1 /four tsp salt. Mixture till the mixture resembles breadcrumbs. Drizzle 2-three tsp bloodless water into the funnel whilst the blade is strolling – the combination need to begin to clump collectively. Tip onto a piece floor and produce together, kneading in brief into a ball. Pat into a disc, wrap in keep film, and relax for as a minimum 20 minutes. Heat oven to 200c/180c fan/gas 6.


  • Do away with the pastry from the fridge and leave at room temperature for 5 mins to melt. Flour the paintings floor, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm spherical fluted tin – mine have end up approximately 3cm deep. Press the pastry into the corners and up the perimeters, ensuring there aren’t any gaps. Depart 1cm pastry overhanging (keep some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it extra pliable) and fill with baking beans. Blind-bake for 15-20 mins till the edges are set, then eliminate the parchment and beans and pass decrease again to the oven for 5 minutes till golden brown. Trim the pastry so it’s flush with the pinnacle of the tin – a small serrated knife is nice for this. If there are any cracks, patch them up with the pastry scraps.


  • Inside the intervening time, weigh the butter, syrup and sugars right into a pan, and add 1 /4 tsp salt. Warmth till the butter has melted and the sugar dissolved, stirring until easy. Cast off from the warm temperature and funky for 10 mins. Reduce oven to 160c/140c fan/fuel 3.


  • Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix till nicely combined. Pour 1/2 the aggregate into the tart case, scatter over 1/2 the chocolate chips, then cowl with the closing filling and chocolate chips. Bake on the center shelf for fifty-fifty 5 minutes till set. Do away with from the oven and depart to cool, then relax for at least 2 hrs in advance than serving.


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