CHOCOLATE BOURBON PECAN PIE RECIPE
Servings
8
Prep Time
35 minutes
Cook Time
35 minutes
Chocolate-lovers at your Thanksgiving feast will love this dessert, but it will satisfy the classic pecan pie fans too. Like many American recipes, this one gets added warmth and flavour from a splash of cinnammon bourbon, but of course, you can always substitute with vanilla extract instead.
MON DESSERT
Ingredients
100g Pecan halves
125g Pastry Flour
40g Coconut palm sugar
40g Coconut palm sugar
50ml Golden syrup
50ml Golden syrup
50ml Golden syrup
5g Maldon sea salt
1 Bottle 5cl cinnamon Bourbon
55g Vegan chocolate drops
55g Vegan chocolate drops
Butter (80g cold cubed, 35ml melted)
30ml Water very cold
2 Medium eggs
2 x 15cm Tart cases
Ingredients included
Ingredients to include
Recommended equipment to add
Directions
Pastry
Add flour with the 15g caster sugar and 1/4 sachet of salt into a large bowl.
Add the cold butter cubes and crumble in until the mixture resembles breadcrumbs.
Stir in 30ml of ice water or until the mixture just about comes together.
Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and freeze for 10 minutes.
After cooling the pastry, roll our the dough to 0.5cm thickness on a lightly floured surface.
Roll the dough to make 2 x 15cm tarts with our tart tins or alternatively you can make a larger 18cm tart. Remember to grease the tins first to prevent sticking. Once you have lined the tin(s), prick the base with a fork and put into the fridge. You can now get on with the filling.
Filling
Heat the oven to 190°c. Toast the pecans for about 3-5 minutes or until fragrant. Reserve a few for the top of the pie and set aside. Very roughly chop the remainder.
In a large bowl, whisk 2 medium eggs with the 2 sachets of coconut sugar, 3 pots of golden syrup, melted butter and 1/2 cinnamon bourbon bottle (or to taste, you can also leave out the Bourbon entirely and and vanilla extract) and 1/4 salt sachet until blended.
Stir in the chopped pecans and chocolate chips until evenly distributed.
Baking
Pour the filling into the tart cases. Bake on the bottom shelf of the oven for about 30 minutes for smaller tarts, or until the centre of the pie is set.
Halfway through cooking arrange the reserved half pecans by squishing in the filling a little. Then cover the whole pie with foil, to prevent burning.
Larger tarts may require up to 45 minutes but check after 30 minutes as each oven will vary. Do not be afraid to wiggle to check if the centre is nearly set. It is better slightly gooey than too dry as when cooling it will become firmer too.
Cool on a wire rack for at least 1 hour before serving and enjoy!
Storage
The pie can be stored at room temperature for up to 1 day. Can be eaten cold or rewarmed in the oven for 10 minutes. Delicious served with vanilla cream or yoghurt.
The entire pie can also be frozen (for up to 3 months) and brought to defrost and heated in the oven for 10 mins.
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