We’ve added choc chips to the traditional pecan pie – and there’s no blind baking required!
- 1hr 30 mins + cooling
FOR THE PASTRY
- 750ml cake flour + extra
- 80ml castor sugar
- pinch salt
- 250g cold butter, cubed
- 2 eggs, separated
- 45ml ice water
FOR THE FILLING
- 2 eggs
- 125ml cake flour
- 250ml brown sugar
- 200g soft butter
- 200g dark chocolate
- 250ml pecan nuts, chopped
- ice cream or whipped cream, to serve
- For the pastry, combine the flour, sugar and salt. Rub in the butter until it resembles breadcrumbs. Make a well in the centre. Add the egg yolks and water and whisk until it just comes together. Shape into a flat disc and refrigerate for 30 minutes.
- Roll out ⅔ of the pastry on a lightly floured surface to 6mm thickness. Line a 23cm springform tart tin with the pastry and cut off the excess (reserve offcuts). Refrigerate for at least 15 minutes.
- For the filling, preheat oven to 160°C. Beat the eggs for about 5 minutes or until light and creamy. Mix in the flour and sugar until combined. Beat in the butter until combined. Stir through the chocolate and nuts. Spoon into the prepared tin.
- Bake for about 45 minutes or until a testing skewer comes out clean with a few moist crumbs. Cool slightly.
- Roll out the remaining pastry with reserved offcuts to 4mm thickness. Cut into about 25 x 2.5-4cm squares and 25 x 1.5cm stars.
- Make 4 incisions in each square from the corners towards the middle, leaving the middle 1cm uncut. Fold 4 corners in towards the middle to create a windmill. Repeat with remaining squares. Top each with a star and place on a baking paper lined baking tray. Or cut pastry into shapes of your choice.
- Bake the windmills for about 10 minutes or until light golden and use to decorate the pie. Serve warm with
ice cream or cream.
RECIPE: MARGIE ELS-BURGER STYLING: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: September, 2017