The indulgently nutty pecan pie is an American favourite, with this recipe drawing inspiration from the chocolate tart. A beautiful pairing in any recipe, the crunch of nuts and richness of chocolate complements afternoon tea or dinner, with this chocolate recipe an entertaining showstopper.
To make pastry, put the flour, cocoa, butter and sugar in a food processor and process until mixture resembles breadcrumbs. Add egg yolk and water and process until mixture begins to form a ball. Turn onto a very lightly floured surface and knead until smooth. Pat into a flat disc, wrap with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 200°C. Roll pastry out between 2 sheets of baking paper until 28cm in diameter. Line a 26cm x 5cm-deep (18cm base measurement) pie tin with pastry and trim edge. Pinch edge of pastry to form a decorative trim. Refrigerate for 15 minutes.
Line pastry case with a piece of baking paper and fill with rice or baking-blind beans. Bake for 15 minutes and then reduce the temperature to 180°C. Remove the paper and beans and continue to bake for 10 minutes or until firm to touch. Set aside to cool slightly.
Meanwhile, to make filling, set aside 80g of whole pecans for decorating the pie top. Chop remaining pecans. Whisk together eggs, corn syrup, sugar and butter in a bowl. Add melted chocolate and whisk until smooth.
Place pastry case on an oven tray. Sprinkle chopped pecans over base of pastry case and pour over filling. Arrange whole pecans around outer edge. Bake for 55 minutes-1 hour or until centre doesn’t wobble. Allow to cool completely before refrigerating overnight.
Serve with whipped cream or ice-cream.
Introduce old-world appeal to a contemporary tabletop with an antique scallop-shell spoon and textural touches.Tip