Chocolate, pecans and maple. Only happiness can come out of here/Dror Einav
Chocolate, maple and pecans, what could possibly go wrong? This pie, which is actually a corrupted version of a classic pecan pie, is a consensus, because everyone who tastes it is extremely enthusiastic. And most importantly - the stuffing takes exactly three minutes to prepare.
Chocolate pecan/grape sparrow pie
Ingredients for the recipe
Dough for a pie pan with a diameter of 26 cm:
¼ 1 cup flour (175 grams)
½ cup of powdered sugar (60 grams)
¼ cup ground almonds (25 grams)
½ teaspoon of salt
135 grams of cold butter, cut into cubes
1 yolk from an L-sized egg
For chocolate and pecan filling:
70 grams of melted butter
⅓ as natural maple syrup
¼ cup corn syrup / glucose (or more maple)
1 cup of dark brown sugar (240 grams)
4 eggs L
100 grams pecans, roughly chopped
90 grams coarsely chopped dark chocolate
⅔ teaspoon of salt
¼ teaspoon cinnamon
To finish:
80 grampeccans
Conversion calculator
Preparation
How do you make pecan and chocolate pie?
1
The crispy dough: in the bowl of a mixer with a guitar hook, mix flour, ground almonds, powdered sugar, salt and cold butter for a few minutes at low-medium speed, until moist and fine crumbs are formed and there are no more lumps of butter.
2
Add the yolk, and process only until large lumps of dough are obtained. Bring the dough together with your hands, lightly flatten and wrap in cling film. Refrigerate for at least 3/4 hour.
3
Roll the cold dough into a sheet 4 mm thick and place it in the tart pan. Fasten it well to the sides, paying particular attention to the angle between the base and the sides, because if there is a space left, the edges of the dough will collapse during baking. Transfer the dough to the freezer for 30 minutes.
4
Heat an oven to 180 degrees. Place crumpled baking paper on the frozen dough, and place beans on it as a weight. Bake the dough with the beans for 10 minutes, until the dough starts to dry. Remove the baking paper and bake for another 15 minutes, until golden.
5
Preparation of the filling: mix the melted butter with the glucose and maple. Add the eggs, sugar, cinnamon and salt and beat well.
6
Mix the chopped chocolate and pecans into the batter and pour the filling over the bottom.
7
To finish, arrange the whole pecan halves on the edges of the pan and bake for about 40 minutes, or until the filling sets at the edges of the pie, but is still a little soft in the center.
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