Hi everyone! It’s Melissa from Baking Makes Things Better here; I’m beyond honoured to be guest posting on High Tea with Dragons today. Congratulations to Kirsten and Kevin on their wedding and I hope they are having an amazing time on their honeymoon!
Pecan Pie is one of the first things I made and posted about back when I started up Baking Makes Things Better (and I really should re-visit the post and take some new photos for it, I think the photography skills have evolved a little since then). I love Pecan Pie – it’s not that common in New Zealand but it is a delicious dessert that comes from the cuisine of the Southern United States, and boy do I think they know their desserts (I still need to try Kirsten’s Key Lime Pie)!
I’ve always wanted to try a chocolate version of Pecan Pie so this is a slight variation on my original recipe. This pie would go great with cream, custard or ice cream, but is also amazing on its own.
Serves about 10.
Sweet short pastry
- 2 cups standard flour
- 1 cup icing sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla essence
- 250g cold butter, cubed
- 2 –3 tablespoons icy water
- 350g pecans, chopped coarsely
- 1 vanilla bean
- 2 cups cream
- 1 ¾ cups brown sugar
- 100g butter
- 100g dark chocolate broken into chunks (I used Whittakers 50% Chocolate)
- 2 tablespoons bourbon (optional – it enhances the chocolate flavour)
- 2 eggs, beaten
- Place all the ingredients, except the water, into a food processor. Pulse until combined.
- With the motor running, add enough water to the dough to form a ball (I usually use 2 tablespoons).
- Press into a greased 25cm round lose based flan pan. Chill for 1 hour.
- Preheat the oven to 170˚C. Place an oven tray in the middle of the oven to heat.
- Place the pecans onto the uncooked pastry base, then place it back in the fridge until needed.
- Slice the vanilla bean in half and place it with all the ingredients, except the eggs, in a saucepan. Heat the mixture until the sugar dissolves and the butter and chocolate have melted to make a smooth sauce.
- Remove the vanilla bean, cool the sauce and add the eggs.
- Pour the sauce over the pecans. Bake the pie for approximately 40 minutes or until the centre of the pie has set (it will wobble slightly when lightly nudged if it needs more time in the oven).
- Remove from the oven onto a wire rack to cool, then place in fridge for at least four hours to set (it will crumble if cut earlier). Cut into wedges and serve.