Recipe | How to make the BEST Chocolate Pecan Pie
Hi Foodie Rangers,
My first few years in America I experienced holidays in different ways. My first Thanksgiving I had homemade lasagna with another International Student in my dorm room. The next few years I had the time of my life. I got to spend it with my extended American Family and that is something I truly miss today, living so far from it.
I got to experience all of the set-up, the busy feeling of momma running around, but also a house full of love and laughter. But it also got me the feeling, that Thanksgiving was something I had to bring home, even if it had to be in a smaller shape and form.
A few years back, I did a full blown Thanksgiving at my parents house, I invited my family and my best friend and her boyfriend, and it was absolute feast.
My most favorite of the things that I cooked, beside the huge Turkey, was the Chocolate Pecan Pie. It was so decadent and flavorful, I could eat it everyday, but it would probably be a very unhealthy idea. It is full of dark chocolate and sugar/syrup, and of course the shortbread crust is so buttery yummy.
With all those descriptive words, here is the best Chocolate Pecan Pie you will ever need the recipe for.
This is what you need to make it:
- 125 g cold butter
- 250 g of flour
- 100 g of powdered sugar
- 2 egg yolks
- 200 g Pecans
- 50 g butter
- 150 g dark chocolate
- 2 dl maple syrup or some other sirup (of your own taste)
- 4 eggs
- 1 tsp. vanilla extract
- Start with the dough.
- Cut the butter into small squares and crumble it with the flour and powdered sugar.
- Add the yolks and knead it together (TIP! This should be done fast and not for too long, otherwise the dough could get chewy).
- Wrap the dough in cling-film and make it rest in the fridge for 30 minutes, before using it.
- Turn on the oven to 180 degrees C.
- Roll the dough out, so it fits your pie-tin (TIP! roll it between two pieces of parchment paper, that way it doesn't break when putting it into of the tin).
- Add the dough to the tin, and then use a fork to poke tiny holes all round the bottom, so it lets out air when it bakes.
- Bake the crust for about 15 minutes, or until it has a golden edge.
- Let the crust cool, while you whip up the filling.
- Put the Pecans on a piece of parchment paper and "toast" them in the oven for about 6-8 minutes, until they become a bit more golden and start smelling like nuts.
- Melt the butter and chocolate. Either using a double boiler or on low heat in a pan.
- Whisk eggs, vanilla and syrup together and add it to the chocolate/butter mixture.
- Put the pecans unto the crust (TIP! I like smashing a few in the bottom, but keep the whole ones on top, because it looks so nice and gives a great texture).
- Poor the filling on top of the pecans and bake the entire pie for 30 minutes.
- The pie is done, when the filling is set and firm.
I like to eat it as is, because it has such a nice chocolate taste, but some people like adding whipped cream or even some really good vanilla ice cream on top. It is all up to you, and your soon to be exploded tastebuds :)
If you like this, you will probably also like my recipe for Candied Pecans, because they are super yummy too, and totally okay in the lunchbox as a late afternoon snack.
Let me know how you like it in the comments below, and if you love it as much as I do, feel free to Pin it! for later, that way everyone can try out this gem :)
If you want to save this for later and maybe share it with you friends. Pin it!