I love pecans, only they are really hard to get in Austria. When a friend of mine flew to the United States last spring, I asked him to get me a big bag of pecans. He did! So this spring and summer I had a lot of fun trying different pecan-recipes.
I held on to the last pecans in that bag for a long time. They were just enough for one more recipe, and I simply could not decide upon one – there were too many recipes I still wanted to try. I also did not want to use up my entire supply of pecans. Where would I get more?
Well, last month I found an answer to that question: a local supermarket now has pecans! They are expensive, but at least they are available. I immediately bought a bag and am happy that I now know where to restock.
I used a part of those new pecans and the rest of the pecans I got in spring for this Pecan Chocolate Pie. I made the pie in spring for the first time and liked it very much. It has an intense chocolate- and pecan-aroma. There is also a special taste to the pie because of the golden syrup or the sugar beet syrup, which is what I used.
The pie is just right for fall. It will warm you from the inside, and it will make you happy!
½ cup (110 g) soft butter
2 ¼ cup (225 g) flour
¾ cup (80 g) sugar
½ cup (110 g) soft butter
1 ¼ cup (225 g) fine brown sugar
⅓ cup (110 g) golden syrup or sugar beet syrup
A bit more than 1 cup (260 g) pecans, coarsely chopped
16 pecan-halves for decoration
½ cup (85 g) dark chocolate, lactose-free (Lindt 70%, Merci 72%), coarsely chopped
Grease a pie plate (the one I used is 11 inches) with butter.
Preheat the oven to 300° F (150° C).
With a handmixer, combine the soft butter and the flour until you get crumbs of about pea size.
Add sugar, then the egg, until the mixture forms a dough.
Place the dough onto a clean surface and knead it through once.
Lightly cover the surface with flour. With a rolling pin, roll out the dough to a 14-inch circle, about 1/5 of an inch thick. Put the dough into the pie plate. (If the dough is very soft, roll it into a small disk first and put it into the fridge for about 30 minutes before rolling it into a circle.)
With a knife, cut off the excess dough so that you get a nice and tidy edge. Poke tiny holes into the dough with a fork.
Put the pie plate into the fridge and chill for 45 minutes.
Remove the pie plate from the fridge. Cover the dough with parchment paper or wax paper and fill the pie with pie weights. I keep a jar of chicken peas in my kitchen which I use for this purpose only.
Bake the crust for 10 minutes. Remove from the oven and let it cool.
Put a baking sheet into the oven.
While the crust is cooling, prepare the filling:
In a small pot, melt butter, sugar and golden syrup at low heat. Remove from the oven and let the mixture cool a little.
Beat the eggs in a large mixing bowl.
Add the butter-sugar mixture and combine until the mixture is smooth.
Spread chopped pecans and chopped chocolate in the pie crust.
Carefully pour the filling over the pecans and the chocolate. With my pie plate, the form will be filled to the brim. Decorate with the pecan halves.
Put the pie onto the hot baking sheet. This will allow the pie to bake evenly. Bake for 30 minutes. Turn the heat to 280° F (140° C) and bake for another 20 minutes. The pie will be a bit soft in the middle, but will firm up when cool.
If you feel like adding some more calories, enjoy the pie with whipped cream – delicious!
Adapted from: the hummingbird bakery (2011): Süße Sünden, München: Dorling Kindersley.