Chocolate Pecan Pie

I’ve eaten pecan pie once in my life, ever. It was when I was in my early teens, and I made the recipe for chocolate pecan pie from Joanna Farrow’s Chocolate cookbook.

Since then, it hasn’t been made, as my main cake eaters (first my dad, and then the aforementioned friendly pony) claimed to not like nuts, so it seemed a little greedy to make one that only I would eat.

I think the fact that I couldn’t make it made me build it up in my mind to be the nirvana of baking, the most delicious but unattainable dessert in existance.

Recently however, the friendly pony has started to come around on the nuts thing, and when asked to choose between chocolate pecan pie and nutella tart, surprisingly chose the pie.

However, after all these years of waiting, I have to say I was slightly disappointed. It had a perfectly good chocolate pastry, sticky chocolatey syrupy filling and crunchy pecans, but it was somehow just not quite as good as I remembered.

Still, at least my 10+ year craving for it has been satisfied and I can finally move on, to bigger and better baking!

Chocolate Pecan Pie, from Joanna Farrow’s ‘Chocolate’

Pastry Ingredients:

  • 175g plain flour
  • 25g cocoa powder
  • 125g butter
  • 50g caster sugar
  • 2 egg yolks
  • cold water


  • Sift the flour and cocoa powder into a bowl with the butter, and rub together until it makes breadcrumbs. Add the sugar and egg yolks and mixx together, then slowly add water until it comes together as a dough
  • Chill in the fridge for half an hour (or 10 mins in the freezer) then roll out large enough to line a 25cm. Trim off any excess pastry, then chill for another half hour. Blind bake for 10 minutes at 200 degrees, then for 5 minutes normally (I have a rather novel way of doing this as I don’t have baking beans, forgot to take photos this time but will next time I blind bake).

Filling Ingredients:

  • 175g caster sugar
  • 150ml maple syrup
  • 50g unsalted butter
  • 3 tbsp cocoa powder
  • 3 eggs
  • 200g pecan nuts, roughly chopped


  • Put the sugar and syrup in a saucepan and heat until the sugar has dissolved. Remove from the heat and stir in the butter until melted. Leave to cool slightly thn stir in the cocoa powder and eggs.
  • Scatter the pecans into the pastry base, the pour the filling on top.
  • Bake at 160 degrees for about 50 mins, until slightly crispy on top but still gooey inside.
  • Serve with whatever you like, I prefer ice cream, the friendly pony likes custard, would also be great with clotted cream or creme fraiche.

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