Pecan Pie with a Chocolate Chip Cookie Base
A smooth, rich and delicious chocolate pecan pie with a chocolate chip cookie base topped with whipped cinnamon cream or a scoop of ice cream on top for the ultimate mouth-watering experience.
MAKES: 6-8 SLICES
INGREDIENTS
Cookie Dough Base
2 cups plain flour
1⁄2 teaspoon sea salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
3⁄4 cup each milk and dark chocolate buttons, roughly chopped if large
180 grams butter, melted
1 cup brown sugar
1⁄2 cup sugar
1 free-range egg
1 free-range egg yolk
1 teaspoon vanilla extract
Filling
75g 75% Chocolate
40g Unsalted Butter
120g Sugar
175g Golden syrup
50g Maple Syrup
3 Eggs
100g Pecan halves
Cinnamon Cream
400g Cream, lightly whipped
1tsp Ground cinnamon (add more as required to preferred flavour)
METHOD
Cookie Dough Base:
Preheat the oven to 180°C.
Combine the flour, salt, baking soda, cinnamon and both chocolates in a medium bowl and set aside.
Combine the butter and both sugars in another bowl. Whisk in the egg, egg yolk and the vanilla extract. Pour into the dry ingredients and stir to combine well.
Scoop the cookie dough into a pie dish. Use the bottom of a glass to flatten the base and line the edges. Blind bake for 8-10min.
Filling:
Melt butter and chocolate over a Bain Marie. Place golden syrup, treacle and sugar in a pot and dissolve over heat, then bring to the boil and simmer 2 minutes, stirring constantly with a wooden spoon. Remove from heat to cool 4-5 minutes.
Briefly beat eggs in a mixing bowl with a fork then stir in warm chocolate mixture. Lightly whisk in syrup mixture until combined and set aside to cool.
Pour into blind baked cookie dough shell and bake for 10 minutes at 180°C until surface is just set. Remove from oven to arrange pecan nuts on top. Return to oven to bake for another 30 minutes approximately until set to a soft mousse like structure. Note: Allowing the surface to just set before placing on the nuts prevents them from sinking into the mixture. Allow to cool on a rack and remove from mould. Dust with icing sugar before serving.
Cinnamon Cream:
Lightly mix cinnamon into cream and chill until ready to serve.
