Sweet Pecan Pie

    3 hours 50 minutes

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

    15 people made this

    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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    Reviews in English (13)


    Easy, delicious and elegant. Made it for company and it disappeared. A definite keeper. Update 4/13/06 - This pie was the hit of our Passover dinner. It's a good thing that I made 2. The other desserts were basically untouched. I got so many compliments from my guests and I didn't tell them how easy it was to make.  -  24 Mar 2006  (Review from Allrecipes USA and Canada)


    Made this for passover and everyone LOVED it. Used a coconut crust and followed the rest of the recipe to a tee. Garnished with rasperries and whipped cream. highly reccomend this recipe it doesnt taste like passover at all.  -  11 May 2006  (Review from Allrecipes USA and Canada)


    Fabulous crust! The truffle part was a bit too heavy for me. I'll try making it with cream next time.  -  24 Apr 2006  (Review from Allrecipes USA and Canada)