Grace your holiday table with some nutty cheer with this rather amazing pie. We added lovely dark chocolate to the syrup that coats all those lovely crunchy pecan. It’s the kind of pie you hope all your guests would not ask for seconds just so you can hog a slice or two after the party.
Serves 6 - 8 people
Add another 1/4 cup of brown sugar to the chocolate mixture if you like it a little sweeter
Buttermilk Pie Crust
225g cold butter
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2/3 cup milk
1 tbsp lemon juice
60g dark chocolate
3/4 cup corn syrup
1/4 cup brown sugar
1 tbsp unsweetened cocoa powder
1/4 tsp salt
1. To make buttermilk, add lemon juice to milk and let it stand in the fridge for 5 mins.
2. Cut butter into cubes and chill them in the freezer.
3. Mix flour with sugar and salt in food processor. Add butter chunks and pulse until butter is mixed into the flour.
4. While pulsing slowly add in half of the buttermilk. Your dough should look like rough crumbs and come together when you squeeze it together. If not, add a little more buttermilk, a teaspoon at a time.
5. Transfer dough onto a cling film, press together to form a disc and chill for at least 30 minutes.
6. Toast pecans in a pan until until fragrant.
7. Over low heat, melt butter with dark chocolate until smooth and cool it.
8. Once chocolate mixture is cool whisk in corn syrup, eggs, brown sugar, cocoa powder and salt.
9. Heat oven to 190C. Roll out chilled crust onto a pie pan and cover with foil and put uncooked rice. Blind back for 25 minutes.
10. Remove rice and foil then pour in chocolate mixture and arrange pecans on top. At 180C bake for 30-40 minutes until filling is set.