Chocolate
Chocolate Pecan Pie & Bourbon Raspberries
When I first created this recipe in America
When I first created this recipe in America
back in 1992 several well know magazines asked me for the recipe and I stoutly refused because my philosophy back then was if you liked that dish you would come to my restaurant.
Pecan nuts are under used and thus pecans are usually still cheaper than Walnuts in the UK. A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. The US grows between 80%-95% of the world's pecans. October is the harvest time in the US so if you're ever in Georgia in October make a point of tasting the fresh buttery tasting crop of pecans.
*You'll need a 10-11 inch glass or ceramic pie dish.
350g (14 oz) Sweet Pastry
200g (8oz) Dark (70%) chocolate
5 large eggs
300g (12oz) Pecan Halves
50g (2oz) Butter
1tsp instant coffee
235ml Maple syrup (make sure your syrup is 100% maple syrup and not a blend)
100g (4oz) Caster sugar
350g (14oz) Raspberries
4-5 Tbsp Bourbon Whisky
1. Roll out your sweet pastry even and thin, lightly butter the pie dish and then line it with the pastry.
2. Refrigerate the pastry case, whilst you make the filling and preheat the oven 180 C gas mark 4.
3. Melt the chocolate in a bowl over warm/hot water.
4. When the chocolate is fully melted turn off the heat and stir in the butter and the coffee, remove the melted chocolate and allow to cool.
5. In a non-stick saucepan pour the maple syrup and sugar and cook on a low heat until the sugar has completely melted into maple syrup, then allow it to cool.
6. Beat the eggs and gradually add them to the chocolate mix.
7. Stir and fold in ¾ of the maple syrup mixture.
8. Now fold in the pecan nuts, and then pour the mix into the pastry case.
9. Bake on the middle shelf of the oven for 20 minutes then move to the lowest shelf and bake for a further 20 minutes.
10. Whilst the pie is cooking make the Bourbon Raspberries by adding the bourbon to the remaining maple syrup and stir occasionally.
11. Cook the Bourbon for 2-3 minutes then allow the syrup to cool.
To Serve
Mix the raspberries into the bourbon mix and serve a good spoonful with a slice of warm pie.
Chef's Tips
If you want you can make you own sweet pastry, just make sure you rest it for 30 minutes before trying to roll the pastry out. A good dollop of unsweetened whipped cream or sour cream would also go well with this pie.
Pecan nuts are under used and thus pecans are usually still cheaper than Walnuts in the UK. A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. The US grows between 80%-95% of the world's pecans. October is the harvest time in the US so if you're ever in Georgia in October make a point of tasting the fresh buttery tasting crop of pecans.
*You'll need a 10-11 inch glass or ceramic pie dish.
350g (14 oz) Sweet Pastry
200g (8oz) Dark (70%) chocolate
5 large eggs
300g (12oz) Pecan Halves
50g (2oz) Butter
1tsp instant coffee
235ml Maple syrup (make sure your syrup is 100% maple syrup and not a blend)
100g (4oz) Caster sugar
350g (14oz) Raspberries
4-5 Tbsp Bourbon Whisky
1. Roll out your sweet pastry even and thin, lightly butter the pie dish and then line it with the pastry.
2. Refrigerate the pastry case, whilst you make the filling and preheat the oven 180 C gas mark 4.
3. Melt the chocolate in a bowl over warm/hot water.
4. When the chocolate is fully melted turn off the heat and stir in the butter and the coffee, remove the melted chocolate and allow to cool.
5. In a non-stick saucepan pour the maple syrup and sugar and cook on a low heat until the sugar has completely melted into maple syrup, then allow it to cool.
6. Beat the eggs and gradually add them to the chocolate mix.
7. Stir and fold in ¾ of the maple syrup mixture.
8. Now fold in the pecan nuts, and then pour the mix into the pastry case.
9. Bake on the middle shelf of the oven for 20 minutes then move to the lowest shelf and bake for a further 20 minutes.
10. Whilst the pie is cooking make the Bourbon Raspberries by adding the bourbon to the remaining maple syrup and stir occasionally.
11. Cook the Bourbon for 2-3 minutes then allow the syrup to cool.
To Serve
Mix the raspberries into the bourbon mix and serve a good spoonful with a slice of warm pie.
Chef's Tips
If you want you can make you own sweet pastry, just make sure you rest it for 30 minutes before trying to roll the pastry out. A good dollop of unsweetened whipped cream or sour cream would also go well with this pie.
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