There’s a new quality to the air this week. A crisp bite that reminds me autumn is on its way and summer is really over. So, with a few days off work and a little encouragement from Puppy Daddy, I finally found time to make the epitome of comfort food; a pecan pie. It’s our special desert. We had it on one wintry November evening nearly three years ago on our first date, and I have baked him the pie on special occasions since.
This time, I had some dark chocolate lurking beneath a bag of powdery flour and sparkly sugar decorations, so decided to create a slightly different version; a chocolate pecan pie. Everything tastes better with chocolate in it, doesn’t it? I found the initial recipe on the Food Network by Patrick and Gina Neely and adapted it slightly, using a glug of Jack Daniels instead of regular bourbon and a pre-rolled pastry to a pre-made pastry case instead of making one myself (lazy, I know).
By buying the pastry case pre-made it makes this so much quicker. You literally just have to whizz up the chocolate pecan pie filling and bake. Here’s the recipe…
Chocolate Pecan Pie Recipe (adapted from The Food Network)
- 3 tbs butter (melted)
- 3 eggs
- ¾ cups brown sugar
- 2 tbs flour
- 1 teaspoon vanilla extract (I use Madagascan vanilla for a richer taste)
- ¾ golden syrup
- 1 ½ cups pecan halves
- ½ cup dark chocolate (broken into chunks)
- 3 tbs Jack Daniels (another little glug won’t hurt…)
- 1 sweet pastry case
First, preheat oven to 350 degrees F and ready all your ingredients…
Slowly melt the butter and dark chocolate together in a small saucepan, make sure it doesn’t brown and burn. The best way to do this is remove the saucepan from the heat when there are still small chunks of melted chocolate dissolving in the mix. The residual heat from pan will melt the remaining chocolate.
While your butter mix is melting, beat the eggs together in a bowl, then stir in the brown sugar, flour, vanilla extract and add the beautifully sweet golden syrup. Once combined, add a swig of Jack Daniels and stir until you have a rich, sticky sweet filling.
Once melted, add the melted chocolate and butter to the sweet syrup bowl.
I love breaking up some pecans beforehand to swirl into the filling mix. They give the chocolate pecan pie a delicious texture. Save your whole unbroken pecan pieces to decorate the top. Before pouring your mix into the pre made pastry crust, transfer it to a baking tray, this avoids any spillages when you’re putting your pecan pie in the oven! Now pour your mix into your pre made pastry crust.
Gently place your whole pecan pieces on top of your pecan pie. It’s now ready to bake.
Place on a sheet tray and bake for 50 to 60 minutes. Mine always seems to take less time so keep an eye on it. This is Leni’s opportune moment to nap and she takes full advantage. It’s so lovely and warm down by the oven I can see the appeal!
Because of the chocolate in this pie, it masks the tell-tale golden shade which tells you it’s fully baked. So to check when it’s done, I insert a thin metal knife through the middle after around 35 minutes. If it comes out clean, it’s ready.
Now you know what comes next…indulge!
Hope you enjoy,