Chocolate Pecan Pie
Servings: 8
Calories: 370kcal
Cost: $12
Best Thanksgiving pies
Equipment
- 1 9-inch/23cm Ø fluted tart pan greased
- 1 Immersion blender
- 1 Saucepan
- 1 Bowl
- 1 Rubber spatula
- 1 Whisk
Ingredients
- 300 g Sugar dough tart shell Recipe
Chocolate Maple Filling
- 325 g Walnuts or pecans slightly crushed
- 180 g Glucose/corn syrup
- 180 g Maple syrup or honey or both
- 10 g Vanilla extract
- 2 g Salt
- 60 g Butter
- 100 g Dark chocolate
- 30 g Dark rum or brandy
- 4 ea. Eggs
- 60 g Raw sugar
Instructions
Chocolate-Maple Filling
- To begin, in a saucepan melt together the syrups, butter, salt, vanilla and rum. Once the mixture is smooth and well combined, remove it from the heat and add the chocolate. If needed, use an immersion blender to homogenize the sauce.
- In a separate bowl, beat together eggs and sugar, and incorporate it into the chocolate sauce. Mix well and set aside. At this juncture, nuts can be added to the finished filling or spread in the frozen tart shell.
Montage
- Fill the raw frozen tart shell with the nuts, and pour in the filling.
Baking
- Preheat fan oven to 330ºF/160ºC. Bake the chocolate pecan pie for 45 minutes. Let cool to room temperature and refrigerate a couple of hours.
Storage
- Chocolate pecan pie is best eaten the day after and at room temp. It can be stored a few days in the refrigerator or frozen for up to 3 months. Enjoy!
Nutrition
Serving: 100g | Calories: 370kcal
