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Chocolate Pecan Pie


Back in 2008 I lived in shared housing with some lovely people. Jaqui had a big pile of cookbooks. I loved browsing through them. She moved somewhere,  I moved somewhere else. I forgot to copy this recipe out but Jacqui very kindly sent me it via a long series of abbreviated text messages. 

I can't remember which cook book it was from (if anyone knows - please tell me & I'll add the credit). But it's quite simply the best pecan pie you'll ever come across. The pecans work so well with the chocolate, and this pastry is so rich it's like eating shortbread.

Thank you Jacqui for being a fab flatmate many moons ago, and for years later, painstakingly transcribing this recipe into a string of text messages for me. It must have been in December or January, as this recipe is written on used Christmas Card envelopes. Whichever year they had Andy Goldworthy stamps. Such is the way of Great Cake.

Ingredients (filling)

180g caster sugar
85g butter
2 size 3 eggs, beaten
1tsp cornflour
250g pecan nuts
100g dark chocolate broken into small bits
1tsp cocoa powder dissolved into 1tsp cold water
1 prebaked pastry case (30cm / 12")

Ingredients (if you want to make your own case - recommended)

350g plain flour
Pinch of salt
200g cold unsalted butter
100g icing sugar
2 egg yolks

To make the pastry

Sift the flour. Make a well in the middle and add the butter. Rub in the butter. Add the egg, and mix well. This crumbly mixture will start to adhere - form it onto a ball, wrap it in clingfilm and put it in the fridge for at least an hour.

Press the pastry into a 30cm / 12" pie tin (pre-greased) and bake blind for 20 minutes at gas mark 5 / 90 degrees c / 375 f.

To make the filling & bake the finished pie 

Put the oven on (gas mark 5 / 90 degrees c / 375 f.)

Beat the butter & sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the cornflour, 3/4 of the nuts, the chocolate and cocoa liquid until the mixture is evenly blended. Put the mixture into a pre-cooked 30cm / 12" pastry case and decorate the top with the remaining nuts. Bake for 40 - 45 minutes or until the filling is set.

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