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Chocolate pecan pie


Preparation : 30 min Resting : -
Cooking : 30 min Equipment : tart ring or quiche tin
Difficulty :
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Serves 4 :
1 quantity French flan pastry
1+1 egg + yolk
50 ml (1½ fl oz) milk 
80 g (3 oz) soft brown sugar
200 g (7 oz) pecan nut dark chocolate*
50 ml (1½ fl oz) single cream
7 1/2 g vanilla flavoured sugar
150 g Knob of butter * or dark chocolate + 50 g (2 oz) pecan nuts 
1Pre-heat the oven to 180°C/355°F (gas mark 4).
2Make the French flan pastry (see p. 48). Butter the dish and line it with the pastry. Bake blind* for 20 minutes.
3Bring the cream, milk and vanilla sugar to the boil. Turn off heat and add the chocolate, broken into pieces. Melt the chocolate in the mixture.
4Remove from oven and lower the temperature to 150° C / 300°F (gas mark 2).
5Fit the main blade and the Blendermix attachment in the bowl, then tip in the brown sugar, the whole egg and the egg yolk and blend. Then add the chocolate and cream mixture and blend again. Finally add the nuts, if using.
6Pour the mixture into the pastry shell and return to the oven for 20 minutes.

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