Chocolate Pecan Pie
Sticky, toasty pecan filling with dark chocolate melted through it, in a crisp buttery crust.
- Time1 hr 45
- LevelMedium
- Costabout £0.68 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, butter and caster sugar to fine crumbs. Add the yolk and water and bring together into a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll out the dough and line a 23 cm tart tin, 4 cm deep. Prick the base and chill for 10 minutes.
- 3
Line with baking paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake 5 minutes more until pale gold.
20 min - 4
Scatter the chocolate and pecans over the warm case.
- 5
Whisk the eggs, brown sugar, golden syrup, melted butter, vanilla and salt until smooth. Pour over the nuts and chocolate.
- 6
Bake at 170°C (150°C fan) for 40 to 45 minutes until the edge is set and the middle has a slight wobble.
41 min 40 s - 7
Cool fully before slicing, it firms up as it cools. Lovely with cream or vanilla ice cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
