Chocolate Honey Pecan Pie

Roopa

I made a cake for a friend who said he likes chocolate, and pecan pie, so I figured I’d combine the two! I decided to make this chocolate honey pecan pie from Sprinklebakes. I used the filling from that recipe and one of my favourite pie crust recipes. I hadn’t really baked a pie in a while and this process had some hiccups, but apparently the pie turned out well? Small victories!

pecan pie (2 of 2)

FLAKY PIE DOUGH

INGREDIENTS

  • 320 g pastry flour
  • 20 g granulated sugar
  • 6 g salt
  • 225 g unsalted butter (cold)
  • 160 mL water (cold)

DIRECTIONS

  1. Mix flour, sugar, and salt together
  2. Add cold butter to the flour mixture and work in using your hands (~1 minute).
  3. Add all of the water at once and tumble the dough together (~30 seconds – 1 minute).
  4. Saran wrap and refrigerate dough.

Notes:

  • The butter should form pea sized chunks in the dough.
  • The larger the flakes of fat in the dough, the flakier the pastry will be.
  • You can use other forms of fat (lard, shortening) which have a lower water content than butter, so they will end up flakier. That said, we’re a little biased towards butter.
  • It’s critical to keep everything cold; if the dough becomes warm, the fat will absorb into the dough, and it won’t be layered and flaky. For this reason, it’s important to let the dough chill before rolling it out.
  • Leaving the dough overnight helps to distribute moisture evenly through the dough.

CHOCOLATE HONEY PIE FILLING (original recipe here)

INGREDIENTS

  • 4 eggs
  • 340 g (1 cup) honey
  • 142 g brown sugar
  • 114 g unsalted butter, melted
  • 1 tsp. instant espresso powder
  • 2 tsp. cinnamon
  • 360 g honey chocolate bar (or regular dark chocolate), chopped
  • 140 g pecan halves

DIRECTIONS

  1. Preheat oven to 350F
  2. Roll out the dough into a 9″ pie pan
  3. Dock the crust, fill the pan with pie weights, and bake the crust until the sides start to look golden (~15 – 20 minutes)
  4. While the crust is baking, mix the eggs, honey, sugar, butter, espresso, and cinnamon together with an electric mixer
  5. Stir in the chocolate and pecan halves
  6. When the crust is partially baked, remove the weights, add the filling, and return to the oven. Bake until the filling is relatively set and everything is starting to bubble.

Notes:

  • When I made this, I did not blind bake the crust and that was stressful. I think it’s generally a safer bet to pre-bake a crust, particularly when you have a liquidy filling. I also would put some crumbs on the bottom to help soak up liquids.
  • I also overfilled my pie and the filling got underneath the pie and screwed up part of my crust. Don’t do that.
  • I had too much filling and made a small tart. I forgot that it was in a springform, and this led to a giant burning mess in my oven, so I needed to try douse spilled pie fillings with baking soda while everything was still baking. I suggest putting your pie pan on a cookie sheet to avoid this disaster.
  • The original recipe said that a knife will come out clean, but I don’t usually find this to be true with chocolate based things.
  •  The original recipe suggested a bake time of ~50 minutes, but mine baked for ~90. I suggest you just bake it until it’s done.
  • Let me just reiterate how much you shouldn’t over fill this. Particularly if you have done a mediocre job with your crust.

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