Snack

Chocolate Chip Pecan Pie

Name: Chocolate Chip Pecan Pie
Prep time: 50 min
Cook time: 210 min
Total time: 260 min
Cuisine: American
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; 1/4 tsp salt; 2-3 tsp water, cold; cling film, as needed; baking parchment, as needed; baking beans, as needed; 1/4 tsp salt

A rich American pecan pie with a crisp cream-cheese pastry, maple and brown-sugar filling, and layers of dark chocolate chips.

4 hr 20 min
680 kcal
Vegetarian
American
Dessert

Mellowpan tip: Makes 10 servings, plenty to share.

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Ingredients

For 10 servings

Steps

Step 1:
Make the pastry by tipping the flour, 75g butter, cream cheese, icing sugar, and 1/4 tsp salt into a food processor.
Step 2:
Blend until the mixture resembles breadcrumbs.
Step 3:
Drizzle 2-3 tsp cold water into the funnel while the blade is running, until the mixture starts to clump together.
Step 4:
Tip the dough onto a work surface and bring it together, kneading briefly into a ball.
Step 5:
Pat the dough into a disc, wrap it in cling film, and chill for at least 20 minutes.
20 min
Step 6:
Heat the oven to 200C/180C fan/gas 6.
Step 7:
Remove the pastry from the fridge and leave it at room temperature for 5 minutes to soften.
5 min
Step 8:
Flour the work surface, unwrap the pastry, and roll it into a circle the thickness of a £1 coin.
Step 9:
Use the pastry to line a deep, 23cm round fluted tin, about 3cm deep.
Step 10:
Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm of pastry overhanging and save some pastry scraps for later.
Step 11:
Line the pastry with scrunched baking parchment and fill with baking beans.
Step 12:
Blind-bake for 15-20 minutes until the sides are set.
15–20 min
Step 13:
Remove the parchment and beans, then return the pastry to the oven for 5 minutes until golden brown.
5 min
Step 14:
Trim the pastry flush with the top of the tin using a small serrated knife. Patch any cracks with the pastry scraps.
Step 15:
Meanwhile, put 150g butter, maple syrup, both sugars, and 1/4 tsp salt into a pan.
Step 16:
Heat until the butter has melted and the sugar has dissolved, stirring until smooth.
Step 17:
Remove from the heat and cool for 10 minutes.
10 min
Step 18:
Reduce the oven to 160C/140C fan/gas 3.
Step 19:
Beat the eggs in a bowl.
Step 20:
Add the syrup mixture, vanilla extract, and pecans, then mix until well combined.
Step 21:
Pour half the filling into the tart case and scatter over half the dark chocolate chips.
Step 22:
Cover with the remaining filling and remaining chocolate chips.
Step 23:
Bake on the middle shelf for 50-55 minutes, until set.
50–55 min
Step 24:
Remove from the oven and leave to cool, then chill for at least 2 hours before serving.
2 h