Chocolate Chip Pecan Pie

Instructions

1. 1

   Make the Pastry Dough

   8 min

   In a food processor, combine plain flour, 75g butter, and 1/4 tsp salt. Pulse the mixture until it achieves a texture similar to coarse breadcrumbs, indicating that the butter is evenly incorporated into the flour.

2. 2

   Form and Chill the Dough

   5 min

   With the processor still running, gradually add 2-3 tsp cold water until the dough begins to hold together. Transfer this mixture to a clean work surface, lightly knead it into a cohesive ball, then flatten it into a disc. Wrap it in cling film and refrigerate for a minimum of 20 minutes to firm up.

3. 3

   Preheat the Oven

   1 min

   Set your oven to preheat at 200°C (or 180°C for fan ovens, gas mark 6). After 5 minutes, take the chilled pastry out of the fridge and allow it to sit at room temperature to soften slightly.

4. 4

   Roll Out the Pastry

   8 min

   On a lightly floured surface, roll out the pastry into a large circle, roughly the thickness of a £1 coin. Carefully line a deep, 23cm round fluted tart tin, pressing the pastry into the corners and along the sides. Leave about a 1cm overhang and set aside any scraps for later use.

5. 5

   Blind Bake the Pastry

   29 min

   Line the pastry with crumpled baking parchment and fill it with baking beans to weigh it down. Blind bake in the preheated oven for 15-20 minutes, until the edges are set. Remove the parchment and beans, then return to the oven for an additional 5 minutes until the crust turns golden brown. Use a serrated knife to trim any excess pastry and patch up any cracks with the reserved scraps.

6. 6

   Prepare the Filling

   15 min

   In a saucepan, combine 150g butter, 200ml maple syrup, 250g light brown sugar, 100g dark brown sugar, and 1/4 tsp salt. Heat over medium heat until the butter has melted and the sugars have completely dissolved, stirring to create a smooth mixture. Allow this to cool for about 10 minutes before proceeding.

7. 7

   Mix the Egg Mixture

   5 min

   Lower the oven temperature to 160°C (or 140°C for fan ovens, gas mark 3). In a mixing bowl, beat 4 eggs until frothy, then add the cooled syrup mixture along with 1 tsp vanilla extract and 400g pecans. Stir well until all the ingredients are thoroughly combined and evenly distributed.

8. 8

   Layer the Filling in the Tart

   4 min

   Pour half of the prepared filling into the pre-baked tart shell, then evenly sprinkle half of the 200g dark chocolate chips over the top. Follow with the remaining filling and top it off with the rest of the chocolate chips for a delicious finish.

9. 9

   Bake the Tart

   81 min

   Place the tart on the middle shelf of the oven and bake for 50-55 minutes, or until the filling is set and slightly puffed. Once baked, remove the tart from the oven and allow it to cool at room temperature before chilling it in the refrigerator for at least 2 hours before serving.

FAQ