It is not Thanksgiving I know, but my pecan nuts have been sitting there for quite a while and I have been pushing it aside to make this pecan pie. I have been wanting to make this pie for the longest time. The cost of the pecans in Singapore is just too high. But recently I managed to find much cheaper pecans and I grabbed a big packet.
Today is the day to make this pie because I have sweet tart dough in the freezer. I love to eat tarts and pies but the thought of making the dough will stop me in its path. Now, I will make a batch of sweet tart dough and store it in the freezer and I can whip it out whenever I feel like making a tart or a pie.
I was imagining how sweet this pecan pie will be looking at the ingredients from the net and my cookbooks and I shudder at the thought of biting into ultra sweet fillings. So I chanced upon a website that adds chocolate to the pie. It sounds good but I would cut of some of the sweetness, I thought. So here it is, my long awaiting attempt at Pecan Pie with Chocolate.
Sweet Tart Dough
(You can Make this 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking)
285g butter (softened)
180g icing sugar
100g ground almond
1/2 tsp salt
1/2 tsp vanilla extract
2 large eggs
490g plain flour (sifted)
For making the sweet tart dough, put the softened butter in a mixer bowl, put on the paddle and mix till light and fluffy.
Add icing sugar, almonds, salt, vanilla extract and eggs and mix on low speed. Blend well after scraping the sides.
Add the sifted flour in a few additions, do not add all at once.
Switch off the machine as soon as dough comes together. Do not over mix.
Divide the dough into two or three portions. Roll each portion into a ball and wrap with food plastic wrap and chill in the fridge for at least 4 hours preferably. You can store the rest in the freezer if you are not using it. This can be stored for up to a month.
3 large eggs (60g each)
240g corn syrup (3/4 cup)
80g brown sugar
20g fine sugar
1 tsp pure vanilla extract
125g semi sweet chocolate (55% )
160g Pecans to arrange on top (1 1/2 cups or might need more)
Assembling the Pecan Pie (23 cm or 8 inch tart tray)
Get the sweet tart dough out of the freezer or fridge.
Turn on the oven to 180C
To make the tart, cut out a freezer bag or a big clean plastic bag, and put the dough in between to roll out. (no table to clean and you do not need to wash the rolling pin too, how good is that?)
Cut the dough according to size of the tart tray. (8 inch or 23 cm)
Press gently onto the tray and poke holes all over with a fork.
Put it back into the fridge for 20 minutes.
We do not need to precook the dough for this recipe.
In the mean time, we can make the filling.
Boil some water in a small saucepan,
In a medium metal bowl, melt the chocolate in a bain marie or double boil, making sure not to let the bottom of the bowl touch the boiling water. Stir the chocolate till it melts. Set aside.
In a large mixing bowl, crack the 3 eggs into it, add the corn syrup, brown sugar, fine sugar, vanilla extract, and pour in the melted chocolate.
Beat well with a whisk till all the sugar is dissolved and well mixed.
Take the tart tray out of the fridge, and pour in the egg mixture slowly.
Carefully arrange the pecan nuts onto the mixture. Don't worry, the nuts will definitely float on top.
Put the tart tray on a baking sheet so that if it spills, it will not dirty the oven and at the same time it is easier to transport the filled tart tray to the oven this way.
Bake for 30 to 40 minutes. Insert a toothpick to check for doneness.
Cool the pie on a metal rfack for at least a couple of hours before serving.
The pie will look puffed up at first but it will subside as it cools.