Dessert
Choc Chip Pecan Pie Recipe At Home
Learn how to prepare Choc Chip Pecan Pie Recipe At Home with this simple recipe. Perfect for Dessert and ideal for United States lovers....
⏱️
16 Min Prep
🔥
14 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 300g Plain Flour
- 75g Butter
- 100g Cream Cheese
- 1 tbls Icing Sugar
- 150g Butter
- 200ml Maple Syrup
- 250g Light Brown Soft Sugar
- 100g Dark Brown Soft Sugar
- 4 Eggs
- 1 tsp Vanilla Extract
- 400g Pecan Nuts
- 200g Dark Chocolate Chips
Instructions
1
First, make the pastry.
2
Tip the elements into a food processor with 1 /4 tsp table salt.
3
pulse until the mixture resembles breadcrumbs.
4
splash 2-3 tsp cold aqua into the funnel while the blade is running – the mixture should start to clump together.
5
Tip onto a work surface and bring together, kneading briefly into a ball.
6
Pat into a disc, wrap in cling film, and chill for at least 20 mins.
7
toasty oven to 200C/180C fan/gas 6.
8
Remove the pastry from the fridge and leave at room temperature for 5 mins to soften.
9
baking flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin.
10
Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep.
11
Press the pastry into the corners and up the sides, making sure there are no gaps.
12
Leave 1cm pastry overhanging (save some of the pastry scraps for later).
13
Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans.
14
Blind-toast for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown.
15
Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this.
16
If there are any cracks, patch them up with the pastry scraps.
17
Meanwhile, weigh the shortening, syrup and sugars into a cooking vessel, and toss in 1 /4 tsp table salt.
18
toasty until the shortening has melted and the granulated sugar dissolved, stirring until creamy.
19
Remove from the toasty and cool for 10 mins.
20
Reduce oven to 160C/140C fan/gas 3.
21
Beat the eggs in a mixing bowl.
22
toss in the syrup mixture, vanilla and pecans, and pulse until well combined.
23
transfer half the mixture into the tart case, scatter over half the chocolate chips, then wrap with the remaining filling and chocolate chips.
24
toast on the middle shelf for 50-55 mins until set.
25
Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.
Recipe Information
Cuisine
United States
United States
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
14 minsTotal Time
30 minsMaster Chef
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