I know it’s a couple of weeks late, but my American workmate hosted a Thanksgiving party, and here’s the recipe I said I’d make. Things have been so busy, and I’m now without internet until I don’t know when, so things may become even more intermittent, apologies in advance. Anyway, I said I’d bring a pie and considered a re-bake of my Nutella & Pumpkin Pie but decided it was finally time to make a Pecan Pie. I’ve meant to for ages, but the cost of Pecans and (before this year anyway) I felt my pastry skills weren’t up to scratch. I’ve been practising with pastry a lot this year, I’ve made a number of pies, and a pecan pie felt like the next logical step, especially at this time of year.
I’ve a host of Christmassy bakes coming up on the blog, from cranberry biscuits, to baileys biscotti and povitica. But before then it was the American holiday where they eat all the turkey and everyone has fights over TVs the next day (here too…). So cook up a pie, drink a few beers or bourbons, listen to born in the USA, some Kidd Rock, wrap yourself in an American flag while petting your eagle and keep the spirit of thanksgiving going. Or maybe even bake this for Christmas, because who doesn’t love a good pecan pie?
Warning; this pie is decadent and sweet, so keep the portion sizes down when you serve it up.
For the pie crust recipe use one like this, adding it in to here would make this recipe seem a lot more complex than it actually is.
- **Chocolate Filling**
- 300g granulated sugar
- 170g unsalted butter (melted)
- 45g all-purpose flour
- 45g 100% unsweetened cocoa
- 1tbsp light corn syrup
- 1tbsp vanilla extract
- 3 large eggs
- 100g toasted chopped pecans
- **Salted Caramel Topping**
- 100g sugar
- 1tbsp fresh lemon juice
- 60ml water
- 80ml heavy cream
- 4tbsp butter
- ¼tsp table salt
- 200g toasted pecan halves
- ½tsp sea salt
- Make the pastry shell and par bake as normal.
- Preheat the 180°C (160°C fan assisted).
- Mix together the butter, sugar, flour, cocoa powder, corn syrup and vanilla in a large bowl. Add the eggs and mix until it’s well combined.
- Stir through the chopped pecans and pour into the prepared pie shell.
- Bake for 35-40 minutes. The filling will look quite runny when it comes out of the oven but it’ll thicken and solidify as it cools.
- For the caramel, in a small heavy based pan bring the sugar lemon juice and water to the boil. While it’s coming to the boil don’t stir it but give it the odd swirl.
- Watch for the sugar to start browning, and let it reach the colour you want, be very careful, it can burn at this point very quickly.
- Remove from the heat and stir in the cream and butter. It’ll bubble violently so be careful not to burn yourself. Stir in the salt.
- Spread the pecans out over the top of the pie and pour the salted caramel over. Allow to cool for 15-20 minutes.