Chocolate Pecan Pie
Baking and Desserts • American
Description
The pie can be prepared in advance and reheated in the oven before serving (10 minutes at 190 degrees Celsius).
Ingredients
- 70% Dark Chocolate 5 oz
- Puff Pastry 15 oz
- Farm fresh eggs 3 pieces
- Vanilla extract 1 teaspoon
- Pecan 2 cups
- Salt ¼ teaspoon
- Light Corn Syrup ¾ cup
- Brown Sugar ⅓ cup
Step-by-Step Guide
Step 1
Toast the nuts in the oven (10 minutes at 375°F), let cool, and split them in half.
Step 2
Melt the chocolate (no more than 70% cocoa) in a double boiler and remove from heat.
Step 3
Roll out the pastry and cut out a circle with a diameter of about 30 cm. Place the pastry in a round baking dish with a diameter of 23-25 cm. Press the pastry against the bottom and sides of the dish, folding the hanging edges inward and pinching them with your fingers to create a decorative edge.
Step 4
Pour the melted chocolate into the pastry shell. Arrange the nuts on top of the chocolate (rounded side up).
Step 5
Beat together the eggs, brown sugar, vanilla, and salt with a mixer. Add the corn syrup to the mixture, stir until smooth, and pour over the nuts.
Step 6
Bake in a preheated oven at 375°F for about 50-60 minutes. After half an hour, loosely cover the pie with foil.
Step 7
When the pie turns golden and starts to puff, remove it from the oven and let it cool at room temperature without removing it from the dish.
Step 8
Serve warm with whipped cream.
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