Chocolate Pecan Pie

I had been in love with Pecan Pie since I had a slice at Coffee Club in Singapore. What's not to like? Cruncy yummy pecan on top of a sweet, treacly filling. I am such a hopeless baker that I never tried to recreate that at home.

It was not till years later when the chef at my work's canteen whipped up a most gorgeous chocolate pecan pie. One bite and I fell in love all over again. So much so that I asked for the recipe. She told me that she got it out of a supplement from BBC Good Food magazine. I marched straight out and bought a copy. Yes! There on pg. 46 is the recipe for this gorgeous chocolate pecan pie.

I have to say I am such a lazybone that I opt to go for ready-made pie crust. Argghhh.. i am so not equipped to do the blind bake and all that. Big mistake! the recipe was definitely for a 23cm. crust so mine came out eatable but not fabulous. My second attempt 2 years later is much better after some adjustments to the measurements

CHOCOLATE PECAN PIE tweaked recipe

(from BBC Good Food April 2005)

Ready made pie crust

3 tablespoon golden syrup

80g demerara or dark brown sugar

150g bar of plain or dark chocolate (chopped).

40g butter

1 egg beaten

1 tsp grated nutmeg (optional)

80g pecan nuts for topping

Heat oven to 190C fan or 170C gas. Place the sugar and golden syrup in a small pan. Cook over low heat until sugar had dissolved. Stir occasionally and bring to boil for 4 minutes. Remove from heat. Add chocolate and butter and allow to melt. Cool slightly. Add the beaten egg and the nutmeg. Mix thoroughly.

The filling should be deep chocolate and glossy and you will not be able to resist taking a lick. Be careful! the sugar is very very hot! (I know.. I tried..). Fill the pastry case. Tap the side to make it level. Arrange the pecans on top. Bung it in the oven for 20 minutes. Cool the pie first before eating. It is best served warm than hot, with a dollop of vanilla ice-cream.