Pecan Pie with Chocolate Chips
An American dessert featuring a crispy buttery crust, tender filling made with pecans, dark chocolate, and maple syrup. Perfect for a festive table.
Ingredients
- 300 g Wheat flour
- 75 g Butter
- 100 g Cream cheese
- 1 tbsp Powdered sugar
- 150 g Butter
- 200 ml Maple syrup
- 250 g Light brown sugar
- 100 g Dark brown sugar
- 4 pcs Eggs
- 1 tsp Vanilla extract
- 400 g Pecan nuts
- 200 g Dark chocolate chips
Instructions
- Preheat the oven to 200°C (180°C in convection mode). Prepare the dough: place flour, butter, cream cheese, and powdered sugar with a pinch of salt in a food processor. Pulse on high speed until the mixture resembles breadcrumbs. While the blade is running, slowly add cold water (2–3 teaspoons) until the mixture forms clumps. Transfer the dough to a work surface, gather into a ball, and knead gently. Flatten into a disk, wrap with plastic film, and refrigerate for at least 20 minutes.
- Remove the dough from the refrigerator and let it sit for 5 minutes at room temperature. Dust the work surface with flour and roll out the dough into a circle approximately 3 mm thick. Transfer to a round tart pan 23 cm in diameter and 3 cm deep, distributing evenly over the bottom and sides. Leave 1 cm of dough overhanging the edge. Line with parchment paper (crumple it slightly for flexibility) and fill with pie weights. Blind bake for 15–20 minutes until the sides are firm, then remove the parchment and weights, return to the oven for 5 minutes until golden brown. Trim the overhanging dough flush with the edge of the pan. Fill in any cracks with dough trimmings.
- Meanwhile, prepare the filling. In a saucepan, combine butter, maple syrup, both types of brown sugar, and a pinch of salt. Heat over medium heat, stirring, until the sugar completely dissolves and the butter melts. Remove from heat and cool for 10 minutes. Reduce the oven temperature to 160°C (140°C in convection mode).
- Beat the eggs in a bowl. Add the cooled syrup mixture, vanilla extract, and pecan nuts, stirring until smooth. Pour half of the mixture into the prepared crust, sprinkle with half of the chocolate chips, then add the remaining filling and top with the remaining chocolate chips. Place on the middle rack of the oven and bake for 50–55 minutes until completely set. Cool at room temperature, then refrigerate for at least 2 hours before serving.