Chocolate pecan pie

2. Porky's BBQ Christmas Pecan Pie by Chris Young,
Makes 1 x 22-24cm pie


For the pastry:

  •  200g flour
  •  100g butter
  •  100g sugar
  •  3 egg yolks

For the filling:

  •  100g dark chocolate, chopped
  •  50g butter
  •  110g sugar
  •  250ml honey
  •  3 eggs
  •  1 capful vanilla extract
  •  225g pecans, chopped
  •  ½ tsp ground cinnamon


For the pastry, freeze the dry ingredients for 10 minutes, then blend until they look like breadcrumbs.

Add egg yolks and mix well to a dough. Cover and place in the fridge for at least 30 minutes.

For the pie, preheat the oven to 180C.

Roll out the chilled pastry and put into a 22-24cm pie dish, prick the base and coat with egg yolk.

Bake blind for 15 minutes, then remove beans and bake for another 5-10 minutes.

Meanwhile, make the filling. Melt the chocolate and butter in a bain marie, then melt the sugar and honey in a pan.

Beat the eggs and stir into the melted chocolate mixture.

Mix in the remaining ingredients and fill the pastry base with this mixture.

Bake for 25 minutes, or until pastry is golden brown and the chocolate is slightly set.

Dust with ground cinnamon to make it extra festive.

Recipe courtesy of Porky’s BBQ

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