Our riff on an American classic. This cinnamon, ginger and chocolate pecan pie is perfect for an autumnal dinner party or Thanksgiving feast.
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Serves
8
Pecan Pieces
Dark Chocolate
Unsalted Butter
Light Brown Sugar
Maple Syrup
Maldon Sea Salt
Ground Cinnamon
Ground Ginger
Soured Cream
Egg
Egg Yolk
Pre-Baked Sweet Pastry Case
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Serves
8
Pecan Pieces
Dark Chocolate
Unsalted Butter
Light Brown Sugar
Maple Syrup
Maldon Sea Salt
Ground Cinnamon
Ground Ginger
Soured Cream
Egg
Egg Yolk
Pre-Baked Sweet Pastry Case
Unlock Mob Premium
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- Plan your meals with ease
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 190°C fan.
Step 2.
Add the pecan pieces to a baking tray (if you’re using whole pecans, roughly chop them first). Once the oven is preheated, toast the nuts for 5-7 mins then set aside to cool.
Step 3.
Break the chocolate into 2-3cm pieces. Melt the chocolate in a heatproof bowl set over a pan of gently boiling water. Stir until melted then remove the bowl from the heat and leave for a minute or two to cool slightly.
Step 4.
In a separate bowl, whisk together the butter, sugar, maple syrup, salt, ground cinnamon and ground ginger. Pour in the melted chocolate and mix to combine.
Step 5.
Use a whisk or spoon to beat together the mixture. Add the soured cream, whole eggs and egg yolk then beat to combine. Stir through the toasted pecan pieces.
Step 6.
Pour the mixture into the pre-cooked 20cm pastry case. Bake for 10 mins then turn the heat down to 140°C fan and bake for another 25-30 mins until golden brown. The filling should wobble a little in the centre when shaken.
Step 7.
Remove from the oven and allow to cool fully before serving.
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