Here’s a secret that I probably shouldn’t tell: I made this Pecan Pie all the way back in April. The April that was six months ago. When the sun was starting to shine & make everything a bit warmer, I began dreaming about Autumn. Cozy nights by the fire, huddling under a blanket, crisp days, warming soups, hot chocolates, and pie. I’ve never been a big summer person, but I think I outdid myself a little this year.
I mean, who makes pecan pie in April? Right after I made, photographed, & started writing this post, Boyfriend pointed out it wasn’t even summer yet. Like, who would want to read about pecan pie before summer? Wisely, I think, I decided to hold off. I edited the photos, got the pie 100% tried & tested, and put everything into a folder labeled “do not use until after Oct 16th”. I can only assume I picked that date because it’s kind of in the middle of the month? But who knows.
This is the first of many autumnal bakes coming your way, & is currently the only one that doesn’t involve apples. Good news for apple lovers, not so good news for anyone apple haters.
Anyways, Pecan Pie. This one surprised us with it’s deliciousness. Most pecan pies are sickly sweet, and the filling can sometimes be too squishy. This one, however, is the stuff of dreams. The filling is perfectly gooey – yet magically stable – and there’s a crispy sugar syrup layer on top for a nice bite. The pecans get roasted before being added, and to top it all off there’s a chocolate pie crust. Dreams, I tell you. According to family & friends, this is one of the best things I’ve baked all year.
Pecan Pie
Pecan Pie, made with a chocolate crust.
Yield: 10 inch pie
Author: Vicki
INGREDIENTS
for the base
125 g salted butter, cold and cubed
255 g plain flour
2 tbsp cocoa powder
1.5 tbsp icing sugar, sifted
1.5 tsp caster sugar
60 ml cold water
for the filling
250 g pecans
225 ml sugar syrup
340 g light brown sugar
70 g salted butter
1 tsp vanilla extract
115 ml cream
6 eggs
to finish
1 tbsp sugar syrup
DIRECTIONS
First, make the pastry. In a large bowl, use your fingertips to incorporate the cold butter into the dry ingredients to give a crumbly consistency. Slowly add the water into the bowl & mix until you have a smooth dough. Roll into a ball & wrap in cling film – refrigerate for 1-2 hours.
Preheat the oven to 180C & line a baking tray with parchment paper. Sprinkle the pecans across the tray in a single layer & bake in the oven for about 10 minutes, or until lightly toasted & fragrant.
In the meantime, in a large saucepan heat the sugar syrup, brown sugar, butter, and the vanilla over a low heat until the sugar has dissolved. Once dissolved, bring the mixture to the boil, then remove entirely from the heat & pour in the cream. Stir & allow to cool. Add the eggs into the saucepan one at a time, ensuring that each egg is fully incorporated before adding the next.
When the pecans are toasted, remove from the oven & allow to cool for a few minutes, then use your hands to coarsely break them up; set aside. Remove the pie dough from the fridge; butter & flour a 10-inch pie dish.
Using a rolling pin & a lightly floured surface, roll the dough out to make a large circle that can hang over the edge of your dish by roughly 2-cm. Place the dough into your dish & press down lightly; leave to rest in the fridge for 1-hour.
Preheat the oven to 180C again. Prick the base of the pastry with a fork, cover with parchment paper and cooking beans & bake for 15-minutes. After 15-minutes, remove the paper & the beans & bake for a further 5-minutes until dry & lightly golden.
Spread the pecans over the base & pour the filling mixture over the top. Place in the preheated oven & bake for about 40 minutes, or until the top is glimmering but the centre is still slightly wobbly.
Remove from the oven & brush lightly with the sugar syrup. Leave to cool before cutting.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
* inspired by Marc Grossman.
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