Thursday, 26 November 2015

Recipe | Chocolate Pecan Pie

Chocolate Pecan Pie Recipe
Chocolate Pecan Pie Recipe
Chocolate Pecan Pie Recipe
Chocolate Pecan Pie Recipe

I did't even realise I'd scheduled this on Thanksgiving until I was writing this, obviously we don't celebrate Thanksgiving in the UK but one of their traditional puddings is pecan pie and the internet is rife with recipes, so here we are, this time of year and I'm sharing my favourite pecan pie recipe with you! Also how nice is my new blue plate, it was only £2 from Tiger, it looks like it would be so much more expensive! 

 Pecan pie isn't really a big thing in the UK but I love anything like this, I've done a chocolate version for those of you who might want something different, if not just take out the chocolate chips and replace with more pecans. Pecans are by far my favourite nut, I had some caramelised and toasted as the Living North Christmas Fair which were out of this world! 

Since this is a UK version instead of using corn syrup like in the US (which I've heard doesn't taste great anyway!) I'm using golden syrup, which is about as close as we get in the UK. Also for anyone who thinks they might not like pecan pie, if they like treacle tart, it's pretty similar! I used ready to roll pastry here as it's so much easier and just as good in my opinion, but feel free to make you're own! 

Ingredients -

500g pack sweet shortcrust pastry
200g coarsely chopped pecans
50g chocolate chips
3 large eggs
240ml golden syrup
100g packed dark brown sugar
1 and 1/2 teaspoons vanilla extract
60g unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Method - 

1. Preheat the oven to 170 degrees C. Roll out the chilled pastry onto a lightly floured surface. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.

2. To make the filling, spread pecans evenly inside pie crust. Set aside. In a large bowl mix the eggs, golden syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.

3. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of baking, cover the top with foil to stop the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve pie warm or at room temperature.

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