Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Peugeot Clermont salt and pepper duo. Offer ends 26 October.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Chocolate and pecan pie with candied pecans


This pie is a glorious muddy explosion of chocolate goodness in light-as-a-feather pastry. It's adapted from a Pithivier recipe in Stephanie Alexander's The Cook's Companion.

You'll need

250 gm pecans 185 gm dark chocolate (61% cocoa solids), coarsely chopped (see note) 25 gm (¼ cup) Dutch-process cocoa 200 gm raw caster sugar 100 gm butter, softened 5 egg yolks 2 butter puff pastry sheets (375gm each; see note) 1 egg, lightly whisked, for eggwash To serve: double cream   Candied pecans 200 gm caster sugar 100 gm pecans

Method

  • 01
  • Process pecans in a food processor until finely ground and transfer to a bowl. Process chocolate in food processor until finely ground and add to pecans. Add cocoa, sugar and butter and, using your hands, work butter into dry ingredients until well combined. Add yolks and ½ tsp sea salt and mix to combine. Cover with plastic wrap and refrigerate until chilled (1 hour).
  • 02
  • Meanwhile, for candied pecans, bring sugar and 60ml water to the boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush and cook over medium-high heat until caramelised (10-15 minutes). Stir in pecans, transfer pecans to an oiled wire rack with an oiled fork (discard remaining caramel), stand until cool (10-15 minutes).
  • 03
  • Place a pastry sheet on a chilled baking-paper-lined oven tray. Shape chocolate mixture into a disc, place in centre of pastry, then shape mixture with your hands to form a 22cm-diameter dome, covering pastry up to 5cm from the edge. Brush edges with eggwash, cover with remaining pastry, then trim pastry to a 25cm-diameter circle, pressing around edges to seal. Refrigerate until chilled (30 minutes).
  • 04
  • Meanwhile, preheat oven to 220C. Pierce a small hole in pastry top for steam to escape, then, with a knife, lightly score from the hole in a pinwheel pattern to decorate. Brush with remaining eggwash, bake until golden and puffed (15-25 minutes). Cool on tray for 20 minutes, then serve with candied pecans and double cream.

Note We prefer to use Carême butter puff pastry. Alternatively, buy a 750gm block of butter puff pastry from your local pâtisserie and roll into two 375gm, 4mm-thick squares. Use a good-quality chocolate such as Lindt or Valrhona.


At A Glance

  • Serves 10 people
Win
tickets to TOTEM by Cirque du Soleil!

Thanks to Cirque du Soleil we have two double passes to give away in each of the cities that their new show TOTEM will be touring to. Get in quick!

Read More
Win
a trip to Hong Kong!

Win a three-night trip to Hong Kong for two people including a stay at The Peninsula Hong Kong and business-class flights on Qantas. Find out how you can win.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Jun 2009

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.