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Dark Chocolate Pecan Pie by Shane Smith

Serves: 10Chef: Shane SmithCategory: ChocolatePiesTartsCourse: DessertMachine: MixerTotal time (min.): 65
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Shane’s dark chocolate pecan pie is the perfect twist on this American classic. Crumbly vanilla pastry filled with earthy pecans, rich dark chocolate and sticky golden syrup. A delicious autumnal treat, this dessert can be whipped up in just over an hour.


For the pastry:

For the filling:



To make the pastry:

  1. Into the bowl of your Kenwood mixer fitted with the paddle attachment, add the butter and sugar.
  2. Cream these together until soft and pale.
  3. Add the egg and vanilla, mix.
  4. Finally, add the flour and mix to combine.
  5. Wrap and chill this pastry for 30 minutes.
  6. Grease and dust a 10” round loose bottom tart ring with butter & flour, and set aside.
  7. Roll the rested pastry on a lightly floured work surface to a thickness of 1/2cm.
  8. Carefully line the prepared tin, removing any excess pastry. (This excess can be kept for further bakes)
  9. Pop the tart back into the fridge to rest while making the filling.
  10. Preheat your oven to 180C/160C fan.

For the filling:

  1. Add all the ingredients into a bowl and mix well with a whisk.
  2. Carefully pour the filling into the uncooked tart shell and place it into the oven and bake for 40 minutes or until the pastry is golden brown and the filling has a slight giggle.
  3. Allow the pie to cool to room temperature before serving.