THANKSGIVING CHOCOLATE AND PECAN PIEMonday, October 14, 2013
I am a total Thanksgiving novice! I decided its time to sneak a few new dishes into my Christmas based Thanksgiving meal and what better than a Chocolate Pecan Pie. I love pie and more than my love of pie is my love of making pastry- strange I know, but a little smile creeps over my face when I make pastry.
I was once told that to make good pastry everything needs to be cold and a person who is good at making pastry must have cold hands and therefore a warm heart.
|Chocolate Pecan Pie and Thanksgiving Rocky Road parcels where delivered to friends we are very thankful for!|
So to all my Canadian friends, Happy Thanksgiving. I am thankful for fabulous friends, family, good health, good food and good times- cheers!
- 170g All Purpose Flour
- 30g cocoa powder
- Pinch of Salt
- 2 tablespoons sugar
- 50g unsalted butter
- 50g lard or shortening
- 2–3 tbsp cold water, to mix
- Sift the flour, cocoa and salt into a large bowl (rubbing in the fat is easier in a large, roomy bowl)
- Cut the fat into cubes and add to the flour in the bowl and coat the fats with flour.
- Use your fingertips to rub the fat into the flour until the mixture resembles fine breadcrumbs.
- Add the water very gradually, stirring it in with a knife. When the dough just sticks together, knead it lightly until it forms a ball.
- Wrap in plastic wrap and allow to rest for at least 15 minutes in the refrigerator.
CHOCOLATE PECAN PIE
- 100g soft brown sugar
- 175ml maple syrup or golden syrup
- 3 eggs, lightly beaten
- 200g chopped pecans
- 75g dark chocolate, chopped
- Preheat the oven to 350°F.
- Grease a 9 in pie dish or line a cupcake pan with cases. For a whole pie roll out two-thirds of the pastry on a lightly floured surface to about 1/8 in thick and 1 in bigger than the dish. (I actually did a batch of small individual pies to give to friends, and a smaller pie for us to each on Thanksgiving)
- Place the pastry into the dish and carefully press into the sides. Trim the edges and chill while you make the filling.
- Mix together the sugar, syrup, eggs, and vanilla and whisk with a fork. Spread the pecans on the bottom of the pastry shell with the chocolate. Pour the syrup mixture over the nuts and chocolate.
- Roll out the remaining pastry and cut into strips to form a lattice topping over the pie. Trim the edges with a knife to neaten.
- Bake for 35–40 minutes until the filling is set but gooey and oozing. The filling will be a bit wobbly but will set further on cooling. Cool completely before cutting into wedges to serve.