When one is invited to a Pie Party for expat Americans in Australia, one must perform accordingly. It couldn't be just any old pie. It had to fit the standard criteria for Thanksgiving...to be honest, chocolate is a bit close to being disqualified, but we let it slide with it being a pecan pie. The Stock Standards for Thanksgiving pies are of course Pumpkin pie, and then Apple and always Pecan. I snuck that chocolate in there on a whim and it worked wonderfully. SO here it is for you...took me a while, but I have been a tad busy! Enjoy my lovelies...call it Valentines Day pie if you like. (No excuses needed as far as I am concerned!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1/2 Batch Vanilla Bean Pastry ready to line a dish Recipe
- 200 Grams chocolate dark, in pieces BUY
- 120 Grams unsalted butter BUY
- 100 Grams pure maple syrup
- 120 Grams brown sugar
- 2 Teaspoons vanilla bean paste BUY
- 3 eggs
- 45 Grams bakers or strong flour
- 1 Cup shelled pecans
Preheat oven to 170°C.
Premake Vanilla Bean Pastry and line a pie dish or tin. Refrigerate for at least 30 minutes. Line the pie shell with baking paper and weight it with baking beads or rice. Partially blind bake pie shell for 15 minutes.
To make filling, place chocolate, butter, maple syrup, sugar, vanilla, eggs and flour into Thermomix bowl and melt 4 min/50°C/speed 5.
Arrange pecans pretty side up (I know, I know, obsessive compulsive, but so pretty!) in bottom of pie shell.
Pour filling over and bake for 25-30 minutes until browned and fragrant.
Chill before cutting and serving with (what else?) a dollop of whipped cream or ice cream!