Choc Chip Pecan Pie

Name: Choc Chip Pecan Pie
Prep time: 2 h 30 min
Cook time: 1 h 30 min
Total time: 4 h
Yield: 4 servings
Cuisine: United States
Ingredients: 11 oz all-purpose flour; 2 ⅔ oz butter; 3 ½ oz cream cheese; 1 tbsp powdered sugar; 5 oz butter; ¾ cup + 1 tbsp maple syrup; 9 oz light brown soft sugar; 3 ½ oz dark brown soft sugar; 4 eggs; 1 tsp vanilla extract; 14 oz pecan nuts; 7 oz dark chocolate chips

A weekend United States dessert. Ready in about 4 hours. Difficulty: more effort.

2 hr 30 minPrep (about)
1 hr 30 minCook (about)
4 hrTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

13 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
3 ⅓ oz butter
4 oz cream cheese
1 ½ tbsp powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
7 oz butter
1 cup + 1 tbsp maple syrup
11 oz light brown soft sugar
4 oz dark brown soft sugar
5 eggs
1.1 lb pecan nuts
9 oz dark chocolate chips

Spices & seasonings (1): vanilla extract

1 ¼ tsp vanilla extract

How to make it

Steps in our own plain words.

Make the pastry.
Tip the ingredients in a food processor using 1 4 tsp salt.
Blend until the mixture resembles breadcrumbs.
Drizzle 2-3 tsp cold water in your funnel while the blade is running – the mix should start to clump together.
Tip onto a work surface.
Bring together, kneading briefly into a ball.
Pat in a disc, wrap in cling film.
Chill for at least 20 mins.
Turn the oven on to 400°F (350°F for a fan oven).
Remove the pastry from the fridge.
Leave at room temperature.
Keep going for 5 mins to soften.
Flour the work surface.
Unwrap the pastry.
Roll to a circle your thickness of a £1 coin.
Use your pastry to line deep, 9 inches round fluted tin – mine was around 1 ¼ inches deep.
Press the pastry in your corners plus up your sides, making sure there are no gaps.
Leave ½ inch pastry overhanging.
Line with baking parchment and fill with baking beans.
Blind-cook in the oven for 15-20 mins till the sides are set.
Remove the parchment and beans.
Return to the oven for 5 mins till golden.
Trim your pastry so it’s flush using the top of the tin – a little serrated knife is best for this.
If there are any, patch them up with the pastry scraps.
Sugars, syrup, weigh the butter and While that cooks into a pan.
Add 1 4 tsp salt.
Heat till your butter has melted and the sugar dissolved.
Stir until smooth.
Take it off the heat and cool for 10 mins.
Reduce oven.
Do it to 325°F (275°F for a fan oven).
Beat the eggs in a bowl.
Add the syrup mixture, vanilla and pecans.
Mix until well mixed.
Pour half the mix in your tart case, scatter over half your chocolate chips.
Cover with the rest of the filling and chocolate chips.
Cook in the oven on your middle shelf for 50-55 mins till set.
Take it out of the oven.
Leave to cool.
Chill.
Keep going for at least 2 hrs before serving.