I recently indulged in an incredible dessert at PS Cafe here in Singapore: chocolate pecan pie. Before moving here back in 2014, a friend who had visited previously told me that there was only one thing that I must do upon arrival: try the pecan pie from PS Cafe.
Unfortunately she neglected to mention the chocolate element and, never a great pecan pie lover, I promptly forgot about it and got stuck into the chocolate black out cake that comes in a slice larger than some whole cakes complete with vanilla ice cream and chocolate sauce.
But on my last visit to PS Cafe I spotted the pecan pie. Only it wasn’t an ordinary old pecan pie; it was a chocolate brownie pecan pie. Crisp pastry, squidgy chocolate brownie, topped with pecans and served with vanilla ice cream. It was a sensation.
Whilst I may not have known it, it seems I have always had my eye on this very dessert. Searching through my piles of recipes for the perfect sweet treat for the girls dinner I was hosting, I came across the recipe for a chocolate brownie pecan pie torn from an old You magazine. It was meant to be!
All I can say is that I am incredibly sad that I have waited 8 years to make this. It is low on effort to put together and the result is amazing. Maybe not quite on a par with PS Cafe but none the less absolutely divine.
The crispy, cracked, brownie top encases a gooey middle studded with pecan nuts, all nestled inside a flaky pastry case. GBBO show stopper here you come. If you can’t get to PS Cafe later today for their version then this is all you need for a perfect Sunday afternoon.
Chocolate Brownie Pecan Pie
Adapted From Olive Magazine April 2009
375g packet shortcrust pastry
125g salted butter
100g chopped dark chocolate
200g golden caster sugar
1 tablespoon vanilla essence
4 tablespoons flour
150g pecan halves, roughly chopped
Ice cream/cream/creme fraiche to serve
- Heat the oven to 200°c/180°c fan/Gas 6/390°f. Roll out the pastry to under 0.5cm thick and use to line the a 24cm loose-bottomed tart tin. Chill for 15 minutes in the freezer or 30 minutes in the fridge.
- Line with baking paper and fill with baking beans and bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. Set aside to cool. Turn the oven down to 180°c/160°c fan/Gas 4/350°f.
- To make the filling, melt the butter and chocolate in the microwave or in a bowl over a pan of boiling water. Whisk in the sugar, eggs, and vanilla, then the flour. Stir in 125g of pecans, pour into the tart case and bake for 20 minutes. Scatter the remaining pecans on top and bake for a further 10 minutes, until slightly cracked on the surface but still a little gooey inside.
- Leave to cool in the tin for around 20 minutes then gently remove and leave to cool fully on a wire rack. Serve once cool with ice cream, cream or creme fraiche.