Chocolate Pecan Pie Recipe - Hot Or Cold It's A Great Dessert

I love pecan pie. I also love chocolate. Combining the two seemed the natural thing to do! Any leftovers will keep in the fridge for up to a week (if it lasts that long).

For this chocolate pecan pie recipe you'll need:

For the pastry:

• 350 grams (12 ounces) self raising flour
• 225 grams (7½ ounces) white vegetable fat (also called 'Copha')
• About 100 millilitres (3 ounces) cold tap water
• Salt

• 175 grams (6 ounces) shelled pecan nuts
• 2 large eggs
• 100 grams (3 ounces) self raising flour
• 225 grams (7½ ounces) good quality plain chocolate
• 75 grams (2½ ounces) butter
• 75 grams (2½ ounces) brown sugar
• 3 tablespoons golden syrup
• Extra pecan nuts for decoration, if desired

• 1 small bowl
• 1 metal mesh strainer
• 2 large mixing bowls
• A large cutting board
• A rolling pin
• 25 centimetre (10 inch) diameter flan or pie dish
• A metal dinner fork
• Greaseproof baking paper
• Some baking beads. These are reusable weights used in baking to stop pastry rising too much. They're available in most homeware stores. If you can't find any, you can use uncooked rice but be sure to throw the rice away afterwards – you can't eat it!
• An oven

Preparation

Break the eggs into a small bowl and beat them until thoroughly mixed and fluffy.

Cut the vegetable fat into small 1cm (½ inch) cubes.

Making The Pastry

Sift the 350 grams/12 ounces of self raising flour through the metal strainer into a mixing bowl. Slowly rub the vegetable fat cubes into the flour a few at a time. Add a little salt, and continue adding the fat cubes until the entire mixture is like breadcrumbs.

Now slowly add small amounts of water and mix through by hand. You want to end up with a soft dough that holds together, but so wet is fall apart.

Scatter some more flour over your cutting board so there's a good coating. Transfer the dough to the cutting board and roll it out with your rolling pin. Turn the dough 90 degrees every few rolls and keep rolling until the dough is about half a centimetre (¼ inch) thick.

Grease the flan/pie dish with a little cooking spray, and lift the rolled dough into it. Press it down into the tin and then drag a fork across the dough to mark it.

Cover the tin with greaseproof paper and place the baking beads on top of the paper.

Heat your oven to 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven. Put the pie dish in and bake for 15 minutes. When done, remove from oven, and take off the beads and paper. Set the pastry aside while you make the filling, and keep the oven set to the same temperature.

Making The Filling

Slowly melt the butter (either in the microwave or in a saucepan on a low heat setting) and put in a mixing bowl. Then stir in the golden syrup, sugar and eggs. Sift the remaining 100 grams/3 ounces of self raising flour into the bowl and mix through thoroughly and evenly.

Fetch the pastry, and arrange the pecan nuts in the base until it's covered. Then pour the mixture you just made over the nuts.

Put the pastry back into the oven and cook for a further 30 minutes at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

While this is baking, melt the chocolate (either in the microwave or in a saucepan) and keep it melted until the pie comes out of the oven again.

Then, simply pour the melted chocolate over the hot pie. Feel free to decorate with extra pecan nuts if you like.

Serving

Serve your delicious chocolate pecan pie hot, or let it cool and refrigerate it to serve it cold later. No doubt people will be asking for this chocolate pecan pie recipe after they've tasted it!

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