Choc Chip Pecan Pie
A rich, gooey chocolate chip pecan pie with a buttery shortcrust and a sweet maple-sugar filling studded with pecans and dark chocolate—perfectly nutty and indulgent for dessert.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 300 g plain flour
- 75 g butter (for pastry)
- 100 g cream cheese
- 1 tbsp icing sugar
- 150 g butter (for filling)
- 200 ml maple syrup
- 250 g light brown soft sugar
- 100 g dark brown soft sugar
- 4 pcs eggs
- 1 tsp vanilla extract
- 400 g pecan nuts
- 200 g dark chocolate chips
Directions
- Make the pastry: tip flour, 75g butter, cream cheese, icing sugar and 0.25 tsp salt into a food processor and blend until mixture resembles breadcrumbs.
- Drizzle 2–3 tsp cold water while blending until mixture clumps, tip onto a work surface and knead briefly into a ball.
- Pat into a disc, wrap in cling film and chill at least 20 minutes.
- Heat oven to 200C/180C fan/gas 6.
- Remove pastry, soften 5 minutes, flour work surface and roll to thickness of a £1 coin.
- Line a deep 23cm round fluted tin, press into sides leaving 1cm overhang, save scraps.
- Line with scrunched baking parchment and baking beans and blind-bake 15–20 minutes until sides set.
- Remove parchment and beans and bake 5 minutes more until golden; trim pastry flush with tin and patch any cracks with scraps.
- Meanwhile weigh butter (150g), maple syrup and both sugars into a pan with 0.25 tsp salt and heat until butter melts and sugar dissolves, stirring until smooth; remove from heat and cool 10 minutes.
- Reduce oven to 160C/140C fan/gas 3.
- Beat eggs in a bowl, add cooled syrup mixture, vanilla and pecans and mix until combined.
- Pour half the filling into the tart case, scatter half the chocolate chips, cover with remaining filling and chocolate chips.
- Bake on middle shelf 50–55 minutes until set.
- Remove from oven, cool, then chill at least 2 hours before serving.