Last night I attended my first ever Thanksgiving dinner. Few days late, I know, but for various logistic reasons, our Tallinn-based American hosts, Rachel & Stefano, decided to throw a party on Sunday night instead. Four couples, four kids and lots of good food (including a locally sourced non-frozen 8 kg turkey!). Rachel had asked me to bring along a Pecan Pie, and as I couldn't decide which recipe to choose, I decided to make a non-traditional pie instead. I liked it - a pre-baked pie crust is covered with dark chocolate ganache that hides a cup of caramelized crunchy pecans - an idea I got from a Finnish Ruokamaailma magazine. Truly chocolaty - and thus a 10-inch cake easily feeds a dozen!
Chocolate Pecan Pie
(Šokolaadi-pekanipähklikook)
Serves 10-12
Pastry:
100 g unsalted butter, softened
85 g caster sugar (100 ml)
200 g all-purpose/plain flour
1 large egg
a pinch of salt
For praline:
100 g pecans, very coarsley chopped
4 Tbsp muscovado sugar
Ganache:
300 g dark chocolate
150 ml whipping cream
100 g unsalted butter, softened
Using the food processor, blend butter, flour, sugar and salt until fine crumbs form. Add the egg, pulse couple of times. Then press the dough into the base and sides of a 24 cm springform tin.
Blind bake in a preheated 200 C oven for 15-20 minutes, until the dough is baked and nicely golden brown.
For the praline, mix the sugar and nuts on a frying pan and heat on a moderate heat, until the sugar melts and sticks onto the nuts. Remove from the heat.
For the ganache, bring the cream almost to a boil. Add chopped chocolate and stir, until melted. Stir in the soft butter. Stir, until combined and uniform, then fold in the pecan praline.
Pour the ganache over pre-baked crust (decorate with some toasted pecans, if you wish). Place into a cool storage or fridge for at least 4 hours for the chocolate pecan filling to harden.
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