Jo Gilks’ Chocolate Pecan Pie
Recipe source: Green & Black’s Chocolate Recipes
Preparation time: 35 min, + 25 min chilling
Cooking time: 1 h 25 min
Use: 28 cm loose-based tart tin
Serves: 8 – 10
275 g plain flour
75 g icing sugar
150 g unsalted butter, cold
2 large egg yolks
275 g dark chocolate, minimum 60 % cocoa solids, broken into pieces
200 g shelled pecans, chopped
3 large eggs, beaten
225 g soft brown sugar
250 ml evaporated milk
1 tsp vanilla extract
50 g butter, melted
To make the pastry, sift together the flour and icing sugar and cut the butter into cubes.
Place in a food processor and mix together, adding the egg yolks at the end to form a dough.
Carefully roll out the pastry – it needs to be very thin. You will need to use a lot of flour.
Lift into the tart tin and allow a little extra, as pastry tends to shrink.
Chill in the fridge for 30 minutes. Preheat the oven to 180 C/gas mark 4.
Pierce the dough with a fork, and bake the pastry case blind by covering with parchment or greaseproof paper and baking beans for about 15 minutes.
Remove the beans and paper and return the pastry to the oven for a further 10 minutes or until it is a very light golden colour.
Remove from the oven and set aside while you make the filling. Reduce the oven temperature to 160 C/gas mark 3.
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Mix together the remaining ingredients for the filling, and stir in the melted chocolate.
Spoon into the pastry case and return to the oven for about an hour. Watch carefully and if necessary cover with foil to prevent burning.
This was the first time I made this sort of pastry! J Hurrah! I’ve learnt something new today!
The pastry was lovely, but not very easy to make. Perhaps also because I’ve never made this sort of pastry before, so it was difficult to know what to expect. It was very very crumbly to start with, so I added a splash of milk to help form the dough. I think I will probably use it again when I feel like making my own pastry, rather than just using the shop bought one. This one was tastier and less fatty than the shop bought variety.
Unfortunately, I was a little disappointed with the filling. It was too sweet for our taste, and there weren’t enough pecans. I’m not sure if I like the evaporated milk. It made it quite toffee-like, and I’m not a big fan of toffee. I prefer a full-bodied chocolate flavour.
This recipe was not dissimilar to another recipe I love and often use – Chocolate Tart given to me by my friend S. The tart recipe has tastier filling, and it’s more chocolaty. I might try adding pecans to it. I’m sure it would work beautifully. Now that I mentioned it, I will post the other recipe sometime.
What I would do differently next time
Put a little less milk in the dough.
Use less sugar in the filling.
Use more pecans.
Try using different nuts, e.g. hazelnuts, or even a mixture of different nuts.
Serve with cream or vanilla ice-cream.