Thanksgiving: Pecan Chocolate Pie

For all our friends in the US who want to finish off Thanksgiving with an almost classic Pecan Pie (almost…this one contains chocolate), and for all our Dutch friends who might want to celebrate Thanksgiving or just feel like making a delicious pie (I could happily eat Pecan Pie 365 days of the year). I used Bourbon Vanilla Sorghum in the filling, which I think tastes far better than molasses or corn syrup. I bought the beautiful bottle at Whole Foods. In the Netherlands we have a lighter version of molasses, which is called ‘stroop’. So if you happen to live in my country you can use that too. Happy Turkey Day!

pecan pie 1-3831pecan pie 2-3839

Serves 8
Action Time 25 minutes + 30 minutes resting and 50 minutes oven time

8 oz/225 g flour
1 tbsp sugar
1 stick/115 g cold butter, diced
1 egg yolk, lightly beaten

2.5 oz/75 g dark chocolate (70-85 %)
2.5 oz/75 g butter
2.5 oz75 g light brown sugar
1/2 cup/125 ml bourbon sorghum
3 eggs
1 tbsp cocoa, sifted
1 tsp vanilla-extract
7 oz/200 g pecans

Extra: food processor (optional), cling film, greased 9 inch/24 cm tart pan, parchment paper, pie weights or dried beans

1. For the pastry, put flour, sugar, and a pinch of salt in a bowl. Then rub in the butter until the mixture resembles fine breadcrumbs (or use a food processor). Add the egg yolk and 1 tbsp cold water and knead briefly until the dough comes together. Gather the ball into a thick ‘sausage’, wrap in cling film and refrigerate for about 30 minutes.

2. Preheat the oven to 350°F/175°C. Cut the dough sausage into 1/10 inch (3-4 mm) thick slices. Place the slices in and around the bottom and sides of the tart pan; push and press them together with your fingers until the whole pan is covered. Line the pastry with parchment paper and fill with the pie weights or dried beans. Bake for 10 minutes in the oven, remove the parchment paper and pie weights and bake for 5 minutes more. Remove from the oven and cool on a wire rack.

3. Meanwhile make the filling. Break the chocolate in pieces and put them in a bowl that can be heated (or use a Bain-Marie pan). Put the bowl on a pan with boiling water in it. Make sure the water doesn’t touch the bowl. Melt the chocolate slowly on a low temperature. Stir from time to time. Remove from the heat.

4. Melt the butter in a heavy bottomed saucepan. Remove the pan form the heat and add the sugar and sorghum. Add the eggs, one at a time. Then mix in the melted chocolate, cocoa, vanilla extract, and ½ tsp salt. Divide the pecans over the tart shell and pour over the chocolate filling. Bake the pie for about 35 minutes or until filling has set and crust is golden brown. Remove from the oven and cool on a wire rack. Serve with vanilla ice cream if you like.pecan pie 6-4039

Sign up for our KitchenTableFood Newsletter
And receive the latest posts and more right into your mailbox!
* = required field

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *