Chocolate Pecan Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-75ml ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li> <li class="ingredients-single-item">60g unsalted butter</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">120ml golden syrup (or corn syrup)</li> <li class="ingredients-single-item">60ml double cream</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">200g pecan halves</li> <li class="ingredients-single-item">For serving:</li> <li class="ingredients-single-item">Whipped cream or vanilla ice cream (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking beans or pie weights</li> <li class="equipment-single-item">Heat-resistant glass bowl</li> <li class="equipment-single-item">Aluminum foil</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pastry. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs with some pea-sized pieces of butter remaining (these create flaky layers in your crust). </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. The cold water prevents the butter from melting, which is crucial for a flaky texture. Form the dough into a disk, wrap in cling film, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter for a more tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the dough to a 30cm circle about 3mm thick. Gently transfer to your pie dish, pressing it into the corners without stretching. Trim any excess leaving a 2cm overhang, then fold under and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until the base looks dry but not colored. This pre-baking ensures your crust won't become soggy once filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the crust cools slightly, prepare your filling. In a heat-resistant bowl set over a pan of barely simmering water (don't let the bowl touch the water), melt the chocolate and butter together. Stir occasionally until smooth and completely melted. Remove from heat and set aside to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a separate bowl, whisk together the sugar, golden syrup, cream, eggs, vanilla, and salt until well combined. The eggs provide structure while the cream adds richness. Gradually whisk in the melted chocolate mixture until smooth and glossy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Arrange half of the pecan halves in a single layer over the bottom of the par-baked crust. Pour the chocolate filling over the pecans, then arrange the remaining pecan halves decoratively on top. They will naturally rise slightly during baking as the filling sets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 35-40 minutes until the filling is set around the edges but still has a slight wobble in the center (like a barely set custard). The center will continue to set as it cools. If the crust edges start browning too quickly, cover them with strips of aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the pie to cool completely on a wire rack for at least 2 hours or ideally overnight. This cooling period is essential for the filling to set properly and develop its fudgy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. For the cleanest slices, use a knife dipped in hot water and wiped dry between cuts. The pie will keep covered at room temperature for 2 days, or refrigerated for up to 5 days. </li> </ol>