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A slice of pean pie with dark chocolate sits on a grey speckled ceramic plate. It is decorated with piped yogurt, small apples and gold leaf.
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Pecan Pie with Dark Chocolate - Pae Pēkani me te Tiakarete Parauri

A delicious pecan pie, spiked with citrus, vanilla and dark chocolate that lines a homemade pastry.
Course Baking
Cuisine Pie
Keyword best pecan pie recipe, best pecan pie recipe nz, pecan and chocolate pie recipe, pecan and chocolate pie recipe nz, pecan pie, pecan pie nz, te reo Māori, thanksgiving dessert recipes nz
Servings 12 servings

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).