Spiced chocolate pecan pie
Serves 8 | prep 20 mins | total time
- 1 x 375g pack dessert pastry
- 150g dark chocolate (about 70% cocoa solids), broken into pieces
- 50g butter, cubed
- a pinch of ground cinnamon
- a pinch of ground cloves
- a pinch of ground ginger
- 3 large eggs
- 100g light muscovado sugar
- 4 tbsp maple syrup
- 200g regular or mammoth pecan halves
Make and bake the pie a day ahead and warm through in a low oven. It freezes well, too
- Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a lightly floured surface to 3mm thick and use it to line a 23cm round tart tin with a removable base. Line the pastry case with nonstick baking paper and ceramic baking beans (or rice), then bake for 20 minutes. Remove the paper and beans, and return the pastry case to the oven for a further 5 minutes, then remove. Reduce the oven to 180°C, fan 160°C, gas 4.
- For the filling, melt the chocolate and butter with the spices in a bowl over barely simmering water, then leave to cool slightly.
- Lightly beat the eggs with the sugar and maple syrup, then stir in the spiced chocolate mixture and a pinch of salt. Chop half the pecans and stir into the mixture. Pour into the tart case and arrange the remaining pecans on top. Bake for 35 minutes or until set. Leave to cool in the tin.
- Serve the tart barely warm or cold.
Mixing spices with chocolate hails from Mexico – it adds an extra depth to the chocolatey deliciousness and richness of pecan pie. Serve with cream whipped with a little maple syrup and ground cinnamon.