*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.
When I first came back from the US, Pecan nuts were underused in the UK and thus less expensive than walnuts. However, with the globalisation of recipes and cooking on TV, the situation has reversed. What hasn’t changed though is that pecans can be stored longer than walnuts which can sometimes go stale and rancid.
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.
Chocolate Pecan Pie with Bourbon Raspberries (serves 8)
*You’ll need a 10 inch (26cm) glass or ceramic pie dish.
350g (14 oz) Sweet Pastry
200g (8oz) Dark (at least 70%) chocolate
5 large eggs
300g (12oz) Pecan Halves
50g (2oz) Butter
1tsp instant coffee
235ml (8oz) 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
Sour Cream
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 large mixing 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. Take 1/4 of the maple syrup to one side and reserve.
6. Use an electric mixer and begin to gradually add 1 egg at a time into the chocolate mix. Beat the eggs in well to give the mixture air and then add a small amount of maple syrup. Repeat this process for each egg, making sure the mixture is well beaten before adding more. Continue until all of the ¾ of the maple syrup mixture is in the chocolate mix.
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 1/4 of maple syrup stir well and warm, then remove from the heat.
11. When the syrup is lukewarm gently stir in the raspberries.
To Serve
Remember to use a large, sharp knife so you can cut through the nuts. Place a slice of warm pie onto your plate and top with sour cream and bourbon raspberries.
Chef’s Tips and thoughts
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. If you don’t have any bourbon, Scotch whisky will do fine as a replacement. The reason I chose to use caster sugar and not brown sugar is I didn’t wish to add any further darkness to the chocolate pie filling. This pie is not as sweet as many pecan pies because of the dark chocolate and if you want you could use 75%-80% dark chocolate.
I love pecans and this makes a nice change from pumpkin pie.
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I made your lovely recipe & loved every bite! Really DELICIOUS!!! xxx
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I really am so happy that you enjoyed my recipe Sophie.
Wishing you and your loved ones a very Happy New Year x
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Wow it’s so interesting! I love it, greetings from Germany
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And I love your artwork it is wonderful!
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I hardly know what to say, except, YUM! So beautiful.
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Thank you for your kind words and have a Happy Holidays. 🙂
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Positively decadent! Nicely done, Kevin.
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Thank you Teagan, for your kind words. When creating this recipe I wanted to make it very chocolatey and thus less sweet than a traditional pecan pie.
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A great idea. I loved pecan pie, but it really is intensely sweet. I love extra dark chocolate.
Looking forward to exploring your blog more. Hugs.
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This sounds amazing~I can’t wait to try it although I wish I could come to your restaurant! I’ve never liked pecan pie because it is so terribly sweet.
I had no idea a pecan was a drupe. Thank you for sharing that!
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Hi Melissa and thanks for your kind and thoughtful words.
Just like painting, owning a restaurant can be an all-consuming labour of love, so I made the choice to spend time with my family. These days my work life is a mixture of restaurant consulting, cooking for private dinner parties, designing kitchens and writing (see link).
https://wannabetvchefblog.wordpress.com/my-services/
Best Wishes and stay in touch
Kevin
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I wondered about that. It sounds like you have found a wonderful balance that has probably put joy back into cooking for you. You were wise to diversify in this way. I imagine each facet of your business feeds a different part of your mind and soul.
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Looks scrumptious.
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Thanks Mary Lou, I tried to make a pecan pie that was less sweet hence the dark chocolate. I do hope you will give the recipe a try and stay in touch. 🙂
Best Wishes
Kevin
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That Chocolate Pecan Pie and bourbon Raspberries sure look good.
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Thank you Crystal for your kind words.
I did start following your blogs and hope we stay in touch.
Best Wishes
Kevin 🙂
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followed you on google the other day.
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Thanks Crystal, I did see you have started following me on Google+ and I have done likewise.
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Wonderful decoration:)
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Thank you, but it is easier than it looks. Just caramelise some fine white sugar and use a fork to “spin” it into fine threads. You wind the thread around a slightly oiled kitchen spoon to create little bundles. If you don’t use them straight away they need to be kept in an air tight container.
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Awesome:) I will try sometime. I am not an expert like you.
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Thank you and best wishes
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🙂
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Now that I have so much time on my hands….. this looks like a must try series of enhancements on my Christmas pecan pie. Thank you for sharing your culinary artistry.
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Always good to hear from you Cindy. I came up with the recipe because I wanted to create a pecan pie that was less sweet and the dark does that plus adds another dimension to the flavour. Stay safe and have a Happy Holiday Season.
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