Choc Chip Pecan Pie
If you are looking for a reliable dessert recipe, this Choc Chip Pecan Pie is one to keep: 12 ingredients, 4 simple steps, ready in roughly under an hour. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 300 g Plain Flour
- 75 g Butter
- 100 g Cream Cheese
- 1 Tbls Icing Sugar
- 150 g Butter
- 200 ml Maple Syrup
- 250 g Light Brown Soft Sugar
- 100 g Dark Brown Soft Sugar
- 4 Eggs
- 1 tsp Vanilla Extract
- 400 g Pecan Nuts
- 200 g Dark Chocolate Chips
Method
- First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.
- Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.
- Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.
- Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.
Tips for the best Choc Chip Pecan Pie
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the United States base takes well to it.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for plain flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Choc Chip Pecan Pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Choc Chip Pecan Pie recipe medium to make?
It is rated medium: 12 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
0 comments