This delicious Pecan Pie with Dark Chocolate will fulfil all of your pie dreams. Start the recipe with a simple homemade pastry and line the baked shell with dark chocolate. Fill it with a maple syrup, spice and pecan filling and bake until just set. Serve with a touch of yogurt or ice cream and enjoy every delicious bite.
I love how all of the flavours pair so beautifully in this recipe. You can eat it or warm with aihikirīmi (ice cream) or eat it cold with kirīmi tāwhiuwhiu (whipped cream) or miraka tepe (yogurt). Kia tunu pae tātou - let's make some pie.
More tohutao (recipe) to try:
If you love the flavours of maple syrup and pecan, try my Sticky Maple and Pecan Scrolls! Or maybe you are after a pie with a pop of citrus flavour? Well look no further than my Lime Pie, the flavours will blow your mind.
Videography and photography taken by Sarah Henderson.
Ingredient Tips for this Pecan Pie with Dark Chocolate:
- Flour: High grade or plain flour will work in both the pōhā (pastry) and filling.
- Icing sugar: Puehu huka (icing sugar) helps keep the pastry light so don't swap it for other sugars.
- Ground Almonds: I use a little bit of peru oneone (ground almonds) in the pōhā (pastry) but it can be swapped for ¼ C of flour.
- Lemon Zest: Use kiri rēmana (lemon zest) or kiri ārani (orange zest) in the pastry for a burst of freshness.
- Butter: I always use salted butter but unsalted works as well.
- Chocolate: 62% tiakarete parauri (dark chocolate) is what I line the pōhā (pastry) with but use what you like.
- Pecan Nuts: Use whole raw nati pēkani (pecan nuts) in this recipe.
- Brown Sugar: The caramel tones in huka hāura (brown sugar) are delicious or if you want a richer flavour, use dark muscovado sugar.
- Maple Syrup: For the best flavour, use a good quality marahihi māpere (maple syrup).
- Spices: These really add to the overall flavour so don't skimp on the spices.
- Eggs: Free-range are always preferred but use what you have.
Expert Tips:
You can absolutely make this pie and eat it on the same day. However, I prefer to make it at least a day before so that flavours have time to infuse and develop.
Do not over knead the pokenga pōhā (pastry dough) because it will start to activate the gluten in the flour and result in a tough pastry. Just gently knead until it has just come together.
The pōhā (pastry) can be made in advance and refrigerated for up to 5 days. It can also be kept in the freezer for up to 3 months. Check the recipe for more details.
Bake the pastry and pie in the lower part of the oven. This helps to create a golden base to the pie.
Completely cover the pastry with the chocolate because the tiakarete (chocolate) is also used to seal the pōhā (pastry).
Do not overwhisk the hēki (eggs) when you are adding them because this can create too much air in the mixture. Gently whisk them in until they are just incorporated.
The pie can be eaten warm or cold so check the recipe for the details and ideas on how to serve it.
STEP BY STEP INSTRUCTIONS FOR PECAN PIE WITH DARK CHOCOLATE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Combine the Pastry Ingredients:
Add the puehu parāoa (flour), puehu huka (icing sugar), tote (salt) and peru oneone (ground almonds) in to a medium bowl. Grate in the kiri rēmana (lemon zest) or kiri ārani (orange zest).
2. Add the Butter:
Cut the pata (butter) in to small cubes or grate it directly in to the flour mixture.
Using your hands, a fork or a pastry cutter, rub the pata (butter) in to the flour mixture until you have a rough crumb.
3. Mix in the Chilled Water:
Add the wai mātao (cold water) and gently knead for a minute or so. Do not over knead it, just work it until a smooth dough forms.
4. Refrigerate the Pastry:
Wrap the pōhā (pastry) in baking paper and chill in the fridge for 30 minutes.
Storage Options for the Pastry:
If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in cling film and store it in a freezer-safe plastic bag. Store it like this in the freezer for up to three months.
When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.
5. Roll out the Pastry:
After a minimum of 30 minutes chill time, roll out the pastry on to the baking paper so it is larger than your quiche tin. Flip the pōhā (pastry) in to the tin and press it out evenly. Trim off the excess pastry.
6. Freeze the Pastry:
Chill in the freezer for 15 minutes.
7.Preheat the Oven:
As the pastry chills, preheat the oven to 170 °C bake setting or 160 °C fan bake setting.
8. Blind Baking the Pastry
Remove the chilled pastry, press the baking paper in to it and make sure there is an overhang of paper. Add the baking beans, weights or rice.
Place the tin in the bottom part of the oven and bake for 15 minutes . Remove the baking weights and baking paper. Return to the oven and bake for another 10 minutes.
8. Blind Bake the Pastry
Remove the baked pastry and leave it aside to cool slightly as you prepare the tiakarete (chocolate). Keep the oven on at this point.
9. Melt the Chocolate:
Chop the tiakarete (chocolate) in to small pieces. Gently melt it in the microwave in 10 seconds bursts, stirring after time has elapsed or in a small pot over low heat.
Using a pastry brush, smear the tiakarete (chocolate) on to the blind baked pastry shell. Cover the base and the sides and don't leave any gaps because the tiakarete (chocolate) is also used to seal the pōhā (pastry).
Leave it to the side.
10. Toast the Pecan Nuts.
Add the nati pēkani (pecan nuts) on to a tray.
Bake for 10 minutes or until they are golden and toasted. Remove them from the oven and leave them to cool.
11. Make the Maple Syrup Caramel:
Set a pot or frying pan over low-medium heat. Add the pata (butter) and melt it completely. Add the puehu parāoa (flour) and cook for 2 minutes until bubbly.
Add the huka hāura (brown sugar) and marahihi māpere (maple syrup). Bring it to a simmer and cook for 5 minutes, stirring occasionally until the sugars have dissolved.
Remove from the heat, pour it in to a medium bowl and cool for 10 minutes.
12. Add the Spices:
After ten minutes, add in the hinamona (cinnamon), raukikini whakauruuru (mixed spice), wai rēmana (lemon juice) or wai ārani (orange juice) and tote (salt). Whakaranuhia - stir to combine.
13. Mix in the Eggs:
Add a hēki (egg) at a time and whisk until incorporated. Do not whisk in a way that creates too much air in the mixture, just stir until all the egg is mixed in. Repeat the process with all of the hēki (eggs).
14. Prepare the Pecan Nuts:
Reserve 1 cup of nati pēkani (pecan nuts) for decorating the top of the pie.
Chop the remaining nati (nuts) in to smaller pieces.
15. Complete the Pecan Pie:
Add the chopped nuts onto the chocolate lined pastry.
Pour the spiced egg mixture on top.
Use the reserved nati pēkani (pecan nuts) to create a pattern on top. I went with a herringbone pattern but do whatever vibe you want.
16. Bake the Pecan Pie with Dark Chocolate:
Place the pae (pie) in the bottom of the preheated oven.
Bake for 25 - 30 minutes until golden.
17. Glaze the Pie (Optional):
Remove from the oven and brush with extra marahihi māpere (maple syrup) and a sprinkling of flaky salt.
Serve the Pecan Pie with Dark Chocolate Warm:
If you are serving the pie warm, allow it to cool for 20 minutes and then serve with aihikirīmi (ice cream).
If you want to add a bit of extra pizazz, serve it with my warm Spiced Pear Compote like I did in the photo below.
Serve the Pecan Pie with Dark Chocolate Cold:
If you are serving it cold, allow it to cool for 10 minutes and then remove it from the tin.
Cool it completely and refrigerate until needed or store in a sealed container and keep it in a cool cupboard.
The flavours will develop in the days after it is baked so it is definitely a great make ahead dessert.
It will keep well for around 5 days.
Serve the cold pie with miraka tepe Kiriki (Greek yogurt) or kirīmi tāwhiuwhiu (whipped cream).
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Pecan Pie with Dark Chocolate - Pae Pēkani me te Tiakarete Parauri
Equipment
- A 36cm x 13cm rectangle quiche tin or a 26 cm round quiche tin.
Ingredients
The Sweet Pastry - Te Pōhā Reka
- ¾ C (185 g) puehu parāoa kounga (high grade flour)
- ⅓ C (55 g) puehu huka (icing sugar)
- ½ C (60 g) peru oneone (ground almonds). This can be swapped for ¼ C of extra flour.
- He kini tote (a pinch of salt)
- Kiri rēmana pīrahirahi (finely grated lemon zest, of 1 lemon). This can also be replaced with kiri ārani (orange zest, of a small orange).
- 100 g pata mātao (chilled butter)
- 2 tablespoon (30 ml) wai mātao (chilled water)
The Chocolate - Te Tiakarete
- 100 g tiakarete parauri (dark chocolate, 62% is what I enjoy but use what you like).
The Pie Filling - Te Puku o te Pae
- 210 - 250 g nati pēkani (pecan nuts, raw)
- 50 g pata (butter)
- 1 tablespoon puehu parāoa (flour)
- ⅔ C (135 g) huka hāura (brown sugar, tightly packed). You can also dark muscovado sugar.
- ½ C (160 g) marahihi māpere (maple syrup)
- 1 teaspoon hinamona kuoro (ground cinnamon)
- 1 teaspoon rau kikini whakauruuru (mixed spice)
- 2 teaspoon wanira (vanilla)
- 1 tablespoon (15 ml) wai rēmana (lemon juice) or wai ārani (orange juice)
- ½ teaspoon tote (salt, fine)
- 3 hēki iti (small eggs, size 6)
Extra Garnish - Kīnaki Anō
- 2 tbsp marahihi māpere anō (extra maple syrup). This is for glazing the pie.
- Sprinkle Flaky Salt
Instructions
Combine the Pastry Ingredients:
- Add the puehu parāoa (flour), puehu huka (icing sugar), tote (salt) and peru oneone (ground almonds) in to a medium bowl.Grate in the kiri rēmana (lemon zest) or kiri ārani (orange zest).
Add the Butter:
- Cut the pata (butter) in to small cubes or grate it directly in to the flour mixture.
- Using your hands, a fork or a pastry cutter, rub the pata (butter) in to the flour mixture until you have a rough crumb.
Mix in the Chilled Water:
- Add the wai mātao (cold water) and gently knead for a minute or so until a dough forms. Do not over knead it, just work it until a smooth dough forms.
Refrigerate the Pastry:
- Wrap the pōhā (pastry) in baking paper and chill in the fridge for 30 minutes.
Storage Options for the Pastry:
- If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
- For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in cling film and store it in a freezer-safe plastic bag. Store it like this in the freezer for up to three months. When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.
Roll out the Pastry:
- After a minimum of 30 minutes chill time, roll out the pastry on to the baking paper so it is larger than your quiche tin.I used a 36cm x 13cm rectangle quiche tin but you can also use a 26 cm round quiche tin.
- Flip the pōhā (pastry) in to the tin and press it out evenly. Trim off the excess pastry.
Freeze the Pastry:
- Chill the pastry in the freezer for 15 minutes.
Preheat the Oven:
- As the pastry chills, preheat the oven to 170 °C bake setting or 160 °C fan bake setting.
Blind Baking the Pastry
- Remove the chilled pastry, press the baking paper in to the pastry and make sure there is an overhang of paper. Add the baking beans, weights or rice.
- Place the tin in the bottom part of the oven and bake for 15 minutes .
- Remove the tin from the oven and remove the baking weights and baking paper.
- Return to the bottom of the oven and bake for another 10 minutes.
- Remove the baked pastry and leave it aside to cool slightly as you prepare the tiakarete (chocolate). Keep the oven on at this point.
Melt the Chocolate:
- Break or cut the tiakarete (chocolate) into small pieces. Gently melt it in the microwave in 10 seconds bursts, stirring after time has elapsed or in a small pot over low heat.
- Using a pastry brush, smear the tiakarete (chocolate) on to the blind baked pastry shell. Make sure you cover the base and the sides and don't leave any gaps because the tiakarete (chocolate) is also used to seal the pōhā (pastry).
- Leave it to the side.
Toast the Pecan Nuts.
- Add the nati pēkani (pecan nuts) on to a tray.
- Bake in the oven for 10 minutes or until they are golden and toasted. Remove them from the oven and leave them to the side to cool.
Make the Maple Syrup Caramel:
- Set a pot or frying pan over low-medium heat.
- Add the pata (butter) and melt it completely.Add the puehu parāoa (flour) and cook for 2 minutes until bubbly.
- Add the huka hāura (brown sugar) and marahihi māpere (maple syrup).
- Bring to a simmer and cook for 5 minutes, stirring occasionally until the sugars have dissolved.
- Remove from the heat, pour it in to a medium bowl and cool for 10 minutes.
Add the Spices:
- After ten minutes, add in the hinamona (cinnamon), raukikini whakauruuru (mixed spice), wai rēmana (lemon juice) or wai ārani (orange juice) and tote (salt). Whakaranuhia - stir to combine.
Mix in the Eggs:
- Add a hēki (egg) at a time and whisk until incorporated. Do not whisk in a way that creates too much air in the mixture, just stir until all the egg is mixed in.
- Repeat the process with all of the hēki (eggs).
Prepare the Pecan Nuts:
- Reserve 1 Cup of nati pēkani (pecan nuts) for decorating the top of the pie.
- Chop the remaining nati (nuts) in to smaller pieces.
Complete the Pecan Pie:
- Add the chopped nuts onto the chocolate lined pastry.
- Pour the spiced egg mixture on top of the nuts.
- Use the reserved nati pēkani (pecan nuts) to create a pattern on top. I went with a herringbone pattern but do whatever vibe you want.
Bake the Pecan Pie with Dark Chocolate:
- Place the pae (pie) in the bottom of the preheated oven.
- Bake for 25 - 30 minutes until golden. Remove from the oven.
Glaze the Pie (Optional):
- Brush with extra marahihi māpere (maple syrup) and a sprinkling of flaky salt.
Serve the Pecan Pie with Dark Chocolate Warm:
- If you are serving the pie warm, allow it to cool for 20 minutes and then serve with aihikirīmi (ice cream).
- If you want to add a bit of extra pizazz, serve it with my warm Spiced Pear Compote.
Serve the Pecan Pie with Dark Chocolate Cold:
- If you are serving it cold, allow it to cool for 10 minutes and then remove it from the tin. Cool it completely and refrigerate until needed or store in a sealed container and keep it in a cool cupboard.
- The flavours will develop in the days after it is baked so it is defiantly a great make ahead dessert. It will keep well for around 5 days.
- Serve the cold pie with miraka tepe Kiriki (Greek yogurt) or kirīmi tāwhiuwhiu (whipped cream).
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