Chocolate Pecan Pie Recipe

Pecan pie is a sweet dish made with a corn syrup-based filling and pecans, also called pecans in Quebec. Here is the recipe proposed by Canada.

The History of Pecan Pie

Pecan pie originated in North America, as pecans were primarily grown on that continent. They were then transported north to Illinois and southern Iowa by early settlers in the United States. The first printed recipe for pecan pie in Texas cookbooks dates back to the 1870s and 1880s.

The necessary ingredients

For the cocoa shortcrust pastry

• 2 cups all-purpose flour;

• 2 tbsp cocoa powder;

• 2 tbsp sugar;

• 125 g unsalted butter, at room temperature;

• 1 egg;

• 3 tbsp water, as needed;

• Salt to taste.

For the garnish

• 300 g pecans, toasted;

• 3 eggs;

• ½ cup sugar;

• 250 ml corn syrup;

• 375 g dark chocolate, chopped or in chips;

• 75 g unsalted butter;

• 1 tsp salt;

How to make chocolate pecan pie?

For the shortcrust pastry

Using a food processor, mix the flour with the sugar, salt and cocoa powder. Then, add the butter and pulse the machine in successive bursts until the mixture has the texture of fine breadcrumbs. In the container of the food processor, pour water through the feed tube, 1 tablespoon at a time, and continue stirring until the dough forms a ball.

Roll out one third of the dough into a square and form a round with the rest. Wrap the square and round of dough individually in plastic wrap and place in the refrigerator for at least 30 minutes.

Place a rack in the lower part of the oven and preheat it to 190 °C. Then, remove the dough from the refrigerator. On a floured work surface, roll out the dough round into a 30 cm diameter circle. Gently fold the dough in half and place it in a 23 cm tart pan. Unfold the dough and press it against the bottom and side of the pan, leaving about 1 cm overhang. Cut off this excess and place the dough in the refrigerator.

Still on a floured work surface, roll out the square of dough into a 30 x 15 cm rectangle. Using a ruler, cut the dough lengthwise into 12 strips 0.5 cm wide. You can discard the remaining dough or use it for another purpose.

Braid 3 strips of dough at a time on a floured work surface. Then brush the edges of the crust with beaten egg. Arrange the braids of dough around the edges, press them gently to secure them and trim them so that they fit snugly around the edges.

Finally, brush the braids with the beaten egg.

For the garnish

In a medium bowl, start by whisking the eggs. Then whisk in: corn syrup, sugar, melted butter, and salt until smooth. Sprinkle the pecans and chocolate over the bottom of the batter and pour the filling evenly over it.

Bake the pie for 60 minutes, until the filling is set around the edges and the center is slightly gelatinous. Let the pie cool on the rack before serving.

To accompany the pie, serve it with blueberries or cranberries. Our online store Maple Treasures has a wide selection. You can also find various gift boxes to give for the holidays.