Chocolate and Pecan Pie

Pecan pie is a classic American dish, thought to have originated in Alabama. Although our neighbours across the pond tend to eat pecan pie for special events like Thanksgiving and Christmas, we in The Living Space have it on the menu as often as possible. And now you can make it at home whenever you want.


Serves 12


Chocolate base
250g 60% dark chocolate
200g unsalted butter
400g caster sugar
80g plain flour
80g cocoa powder
10g baking powder
4 eggs
1 egg yolk

Pecan topping
4 eggs
140g dark brown sugar
80g golden syrup
80g maple syrup
70g unsalted butter
40g ground almonds
300g pecan nuts


Chocolate base

Melt the chocolate and butter over a low heat in thick bottom saucepan.

In a clean bowl whisk the eggs and sugar together until light and fluffy.

Sift together all the remaining dry ingredients in a separate bowl.

Once cooled, mix the chocolate and butter with the eggs and sugar and finally fold in the dry ingredients.

Carefully pour into a 22cm loose bottom tin.

Bake at 170oC for about 35 minutes. The centre should be slightly wobbly and then will sink as it cools out of the oven.


Pecan topping

Mix together the eggs and sugar in a bowl and melt both syrups and butter over a low heat in a thick bottom saucepan.

Once cooled, add the eggs and sugar to the syrup and butter and fold in the almonds and pecans.

Pour the mix on top of the cooled chocolate mixture and bake at 160oC for a further 40 minutes, or until set.

Leave to cool and a cut into 12 small portions.

This pie is very dense and rich so serve with something lighter like crème fraiche or malted milk ice-cream.


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