I have been making this pecan pie for a decade and it doesn’t get old! This time around, I decided to add a layer of chocolate underneath the filling. In New Orleans, I tasted some pecan pralines dipped in chocolate. That is where the idea came from.
I spent 15 minutes diligently placing pecans around my pie for a perfect presentation, but yours will taste just as good if you just toss them on, I promise! I size this recipe for a deep pie dish, if you have a standard 8.5 inch tin, make 2/3 of the recipe.
Pecan Pie with Lemon Zest and Secret Chocolate Layer
2 cups pastry flour (I just switched to White Lily, it’s worth it!)
12 tbsp butter
2 tsp sugar
1/2 tsp salt
Scant 1/8 cup ice cold water
1 cup whole pecans for topping
1 1/4 cup crushed pecans for filling
6 tbsp unsalted butter
3/4 cup golden syrup (make your own by cooking down sugar, and some water with lemon slices)
3/4 cup brown sugar
5 eggs (3 if making 2/3 of recipe)
1/2 tsp cinnamon
1/2 tsp nutmeg
Zest of one lemon
1/4 cup lemon juice, about juice of one lemon
1 cup dark chocolate chunks
- In a mixing bowl, place cold butter, cut into 1/4 inch slices. Add salt, sugar, and flour. Mix with your fingers, not a stand mixer! Do not over mix you want bits of butter to remain intact for a flaky crust. Overworking a crust is the #1 reason a crust turns out tough.
- Add cold water, a little at a time, enough to just bring the dough together. Too much water is the #2 reason for tough crusts!
- Gather into a ball, wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Roll out the dough. I place some plastic wrap on a counter, flour it, and roll my crust out on there. That way, you can lift with the plastic, invert the pastry into your tin and trim without any breaks or tears.
- Trim off any excess. I trim leaving about a 3/4 of an inch hanging over the top, then fold it down onto itself and squeeze with my fingers to raise the edges of the crust about a half an inch above the rim of the pan to accommodate for shrinkage during baking.
- Either poke some holes with a fork or line with baking beans and bake your crust for 20-25 minutes.
- Meanwhile, beat sugar, golden syrup, and butter together. Add eggs.
- Add cinnamon, nutmeg, and lemon juice and zest.
- Add the crushed pecans, mix. Set aside.
- Line the pastry crust with chocolate chunks.
- Lower heat to 350 degrees.
- Carefully pour the filling over the chocolate.
- Arrange the pecans on top.
- Bake for 35-45 minutes or 25-30 minutes, depending on the size of recipe. It is ready when it does not jiggle too much when moved.
Total time: 2hr 15min