THANKSGIVING CHOCOLATE AND PECAN PIE

Monday, 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! 

CHOCOLATE PASTRY

 

INGREDIENTS

 
Makes 300g of pastry
  • 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

METHOD

  1. Sift the flour, cocoa and salt into a large bowl (rubbing in the fat is easier in a large, roomy bowl)
  2. Cut the fat into cubes and add to the flour in the bowl and coat the fats with flour.
  3. Use your fingertips to rub the fat into the flour until the mixture resembles fine breadcrumbs.
  4. 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.
  5. Wrap in plastic wrap and allow to rest for at least 15 minutes in the refrigerator.
(It can be left in the refrigerator for up to 2 days or will freeze happily, just thaw in the fridge when you need it)


CHOCOLATE PECAN PIE

INGREDIENTS

  • 100g soft brown sugar
  • 175ml maple syrup or golden syrup
  • 3 eggs, lightly beaten
  • 200g chopped pecans
  • 75g dark chocolate, chopped

METHOD

  1. Preheat the oven to 350°F.
  2. 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)
  3. Place the pastry into the dish and carefully press into the sides. Trim the edges and chill while you make the filling.
  4. 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.
  5. 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.
  6. 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.

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1 comments

  1. Chocolate AND pecans... what a fab combo!! For that I am "thankful", thanks to you!!

    ReplyDelete

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