Triple-choc pecan pie

Chocolate adds depth to the treacly sweetness of traditional pecan pie. Best served warm with a dollop of double cream.
1H 30M
1H 45M

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1.To make pastry; process flour, sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients come together. Knead dough on floured surface until smooth. Enclose pastry in plastic wrap; refrigerate 30 minutes.
2.Grease a 12.5cm x 35cm (5-inch x 14-inch) rectangular loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into side; trim edges. Refrigerate 30 minutes.
3.Preheat oven to 180°C (160°C fan-forced).
4.Place tin on an oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake about 5 minutes or until browned lightly. Cool.
5.Reduce oven to 160°C (140°C fan-forced).
6.Coarsely chop 1½ cups of the nuts; place in pastry case with all the chocolate. Whisk butter, sugar, cornflour, eggs and extract in a large bowl. Pour egg mixture into pastry case; top with remaining nuts.
7.Bake pie about 35 minutes or until filling is set. Cool before serving.

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