Chocolate Dessert

Chocolate fudge pecan pie

Name: Chocolate fudge pecan pie
Yield: 12
Ingredients: 2 cups (300g) plain flour; 50g good-quality cocoa; 1/4 cup (55g) caster sugar; 200g unsalted butter, chopped, chilled; 2 tsp apple cider vinegar; Vanilla ice cream, to serve; 4 large eggs, at room temperature; 3/4 cup (175g) liquid glucose; 1/3 cup (80ml) treacle; 1/3 cup (80ml) maple syrup; 1/2 cup (110g) caster sugar; 1 tbs vanilla bean paste; 1/4 cup (35g) cornflour; 150g dark (70%) chocolate, melted, cooled; 110g unsalted butter, melted, cooled; 2 cups (250g) pecans, toasted, finely chopped

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https://healthimprovements.info/recipes/chocolate-fudge-pecan-pie/4qkxqbgu — Chocolate fudge pecan pie

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by Phoebe Wood

Apr 20, 2019

A gooey, chocolate dessert to satisfy your sweet tooth.

2 cups (300g) plain flour
50g good-quality cocoa
1/4 cup (55g) caster sugar
200g unsalted butter, chopped, chilled
2 tsp apple cider vinegar
Vanilla ice cream, to serve

Pecan chocolate filling

4 large eggs, at room temperature
3/4 cup (175g) liquid glucose
1/3 cup (80ml) treacle
1/3 cup (80ml) maple syrup
1/2 cup (110g) caster sugar
1 tbs vanilla bean paste
1/4 cup (35g) cornflour
150g dark (70%) chocolate, melted, cooled
110g unsalted butter, melted, cooled
2 cups (250g) pecans, toasted, finely chopped

Method

1.

To make pastry, place flour, cocoa, sugar and a pinch of salt flakes in a bowl. Add butter and, using your hands, rub in until resembling coarse crumbs (leave some big pieces of butter to ensure a flaky crust). Make a well in the centre. Gradually add vinegar and 100ml iced water, kneading until a smooth dough forms. Enclose in plastic wrap and chill for 2 hours or overnight.
2.

Remove dough from fridge 10 minutes before rolling. Roll out on a lightly floured surface to 3mm thick. Use to line the base and side of a 26cm x 4cm pie dish or loose-based tart pan. Pinch the edges to form a fluted edge. Freeze for 20 minutes.
3.

Preheat oven to 200°C. Place pie crust on a baking tray and line with baking paper and pastry weights. Bake for 20 minutes or until edge is beginning to dry. Remove weights and paper, and bake for a further 20 minutes until base and side are dry. Set aside to cool slightly. Reduce oven to 160°C.
4.

For the pecan chocolate filling, whisk eggs, glucose, treacle, maple syrup, sugar, vanilla, cornflour, chocolate and a pinch of salt flakes in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in half the pecans and pour into cooled base. Scatter remaining 1 cup (125g) pecans over the top. Bake for 1 hour 50 minutes or until set with a very gentle wobble in the centre. Cool completely, then rest for 4 hours at room temperature. Serve warm or chilled with ice cream.