The reason for the inverted commas with the ‘pie’ is that there isn’t a pie crust with this dessert. To keep it as simple as possible I’ve pared it back to just the critical parts. If you like, you could bake the filling in a pie crust, but trust me you won’t miss it if you don’t.
This is super rich. One of those chocolate dishes, like a good brownie that is best if slightly underbaked and squidgy. Best if allowed to cool in the fridge overnight but a few hours will do at a pinch.
If your tart tin doesn’t have a removable base, use a springform pan or line a regular pan with foil allowing enough to drape over the sides as a ‘handle’.
If your chocolate starts to go all grainy and split, whisk the cold cream in quicky to help return to smoothness. The eggs will also help.
Chocolate Pecan ‘Pie’
Ingredients
- 350 g dark chocolate 70% cocoa solids
- 600 mL heavy whipping cream (35% milk fat)
- 6 egg yolk
- 200 g sugar
- 200 g pecans
Instructions
- Preheat oven to 150C (300F).
- Generously grease am 11in (28cm) tart tin with a removable base. Place on a baking tray.
- Chop chocolate into small chunks no larger than a raisin and place in a heatproof bowl. Bring 1/2 the cream to a simmer.
- Pour cream over chocolate and allow to stand.
- Meanwhile, combine egg yolks with sugar and whisk well.
- Stir the chocolate & cream mixture gently until just combined then stir through the remaining cold cream, followed by the egg & sugar mixture.
- Pour chocolate mixture into the prepared tin and level with a spoon. Arrange pecans decoratively on top.
- Bake for 40 – 45 minutes or until risen and puffy but still wobbly in the middle.
- Cool to room temperature then chill in the fridge before serving.
Variations
dairy-free – replace cream with coconut cream – this will impact the flavour but will still be lovely.
nut-free – skip the pecans all together and serve a plain chocolate pie.
Problem Solving Guide
chocolate grainy – chocolate is really sensitive to high temperatures, which is why you need to be careful. Immediately stirring in the cold cream should help the situation. If it doesn’t try whisking in the egg mixture quickly.
chocolate not melting – if there are only a few small chunks, it’s not going to matter in the ‘pie’. Next time chop the chocolate into smaller pieces or use the food processor. But for now, heat a little more cream to a simmer and add to the chocolate mixture.
difficult to serve – this dessert is meant to be squidgy and intense which means it can be tough to serve. Try to wedge your knife under each slice to help lift it off. To be honest, noone is going to mind if their piece has uneven edges.
too rich – serve tiny pieces! Next time try using chocolate with a lower amount of cocoa solids. You could also replace the 6 egg yolks with 3 whole eggs to lighten it a little.
too bitter – this is a very intense grown-up type of pie. If you’d prefer something creamier and milder, consider using milk chocolate instead.
Leftover Potential
Freeze the egg whites to make a pavlova or meringues.
Should keep in the fridge for a week or so but have yet to actually see that happen.
Prepare Ahead
Best if baked ahead and stored in the fridge. Serve chilled or at room temp.
Add to my Old Favourite Recipes