Chocolate Pecan Pie
” Make, taste and let those yankees know that the best Chocolate Pecan Pie really does come from your backyard.”
If you travel around the BBQ states, two things are very common besides meat: banana pudding and Pecan Pie. These desserts are invariably waiting in the dessert showcase for BBQ-lovers with a sweet tooth. A Pecan Pie cannot be missing from this book, which is laced with usa BBQ inspiration. But no matter how classic this American Pie is, the smokey pitmasters couldn’t resist giving it a tasty uppercut with a touch of brand-new. Make, taste and let those yankees know that the best Chocolate Pecan Pie really does come from your backyard.
- ⅔ cup flour + extra for dusting
- 1 tsp salt
- 3 tbsp ice-cold butter, cut into small cubes
- 13 tsp vegetable shortening (vegetable fat, Crisco brand)
- 4 tbsp ice water
- 5 ½ oz brown caster sugar
- 3 tbsp flour
- 1 tbsp cocoa
- 3 eggs
- 1 cup light corn syrup, substitute with cooking syrup if necessary
- 2 tbsp butter, melted
- Core from 1 vanilla pod
- ½ tsp salt
- ⅔ cup dark chocolate, melted
- ⅔ cup pecans
- 1½ cups granulated sugar
- ½ cup water
- 1 orange
- 8 tbsp crème fraîche
- cast iron pan, skillet or cast iron baking tin
- rolling pin
- BBQ with lid for indirect grilling
- zesty brush
How to make:
Prep: 2 hours
cooking time: 1 hour
For the dough, mix flour and salt and add the butter and shortening. Mix well with two forks until the dough consists of pea-sized grains. Add the ice-cold water little by little while kneading the dough into a ball. Dust your work surface with flour, knead the dough until you have a nice dough ball that no longer sticks.
Wrap in plastic wrap and let rest in the refrigerator for about 2 hours. Grease your baking pan (such as a cast iron pan or skillet) or use baking parchment to line the pan. Remove the dough from the refrigerator, roll out into a thin slice 3 mm thick and line your baking pan.
Prepare a BBQ with lid for indirect grilling and heat it until a temperature of 356 °F is reached. For the filling, mix all the ingredients well in a large mixing bowl and fill the pie with it. Sprinkle with the pecans and bake for about 45 minutes in the BBQ until the pie is cooked in the middle but still slightly sticky. If the cake turns dark too quickly, quickly cover it with some aluminum foil.
While the cake is baking on the BBQ, melt two thirds of the sugar in the water in a pan over low heat. Using a zesteur, make long curls of the orange peel and cook them briefly. Take them out, roll them through the remaining sugar and set aside.
Continue to reduce the sugar water until a caramel color develops. Squeeze the juice from the orange and add it to the caramel. When the cake is done remove it from the BBQ. While the cake and caramel are still warm, brush the top of the cake with the orange caramel. Allow to cool and serve with crème fraîche and the sugared orange zest.