Sweet Pecan Pie

Sweet Pecan Pie


15 people made this

This is an amazing pecan and chocolate sweet pie that I developed working as a pastry chef. Garnish with fresh berries if you like.


Serves: 8 

  • 2 cups chopped pecans
  • 1/3 cup (75g) white sugar
  • 65g unsalted butter, melted
  • 1/2 cup dark chocolate chips
  • 1 1/3 cups dark chocolate chips
  • 125g unsalted butter, at room temperature
  • 1/2 teaspoon vanilla essence
  • 4 egg yolks
  • 1/4 cup white sugar
  • 1/4 cup heavy cream
  • 1/3 cup dark chocolate chips
  • 1 tablespoon brandy

Preparation:30min  ›  Cook:20min  ›  Extra time:3hours chilling  ›  Ready in:3hours50min 

  1. Preheat the oven to 190 degrees C.
  2. In a medium bowl, mix together the pecans, 1/3 cup sugar, 65g butter and 1/2 cup chocolate chips. Press into the bottom and up the sides of a 23cm pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
  3. In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 125g butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
  4. In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
  5. Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the filling. Refrigerate for several hours to set before serving.

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