If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.
Ingredients
Makes 1 (9-inch) pie to serve 8 to 10
For crust:
For filling:
For serving:
Special Equipment
Make crust:
Step 1
In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
Step 2
Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
Step 3
Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
Step 4
On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
Step 5
While shell chills, preheat oven to 425°F.
Step 6
Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
Make filling and bake pie:
Step 7
In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
Step 8
In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
Step 9
Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
To serve:
第十步
Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.
Leave a Review
Reviews (7)
Back to TopI don't particularly care for sweets or maple syrup. But, I recently had some maple chocolate cookies from Canada and I felt inspired. Used a storebought pie crust, but otherwise followed the recipe. Turned out even better than I hoped. Special enough for a holiday dinner, but not sickeningly sweet.
micanum
Pasadena, CA
12/1/2013
Ooey, gooey, goodness, this pie was a huge success! I also bought a crust, a whole wheat one, and there was a bit too much filling for it, but I expected that. I used super high grade maple syrup of the sort not available in stores, and boiling it down to 3/4 cup was fine. Anymore I would have had taffy. Also used dark chocolate which helped cut the sweet. I look forward to making it again.
inthezuki
,佤邦
12/12/2008
这个派是pretty good. i am definitely making it again just because it slightly burned the 1st time and i want to try it at its fullest. i bought a pre-made crust and the filling was too much for the 9-inch pie. but whatever, i just threw out the remaining syrup mix. i found that the brown sugar was overwhelming in this recipe. after having two bites of the pie, i couldn't have any more and had to drink milk to cut the sweetness. like the past reviewer said, simmering the maple syrup more for a more intense flavor and a smaller yield would be ideal, as well as using 3/4 cup brown sugar. nice thanksgiving pie for the chocolate lovers, though.
ilserenee
new york city
11/27/2008
Wonderful pie. I took it to the in-laws for thanksgiving. Everyone ate it up. No one touched the pumpkin pie. I didnt serve a topping with it it didnt need it. It was very rich by itself. The maple syrup boiled over when I heated it, so next time I will use a much larger sauce pan to simmer the maple syrup. Second, I used a premade deep dish shell and there was too much filling for it, especially with the cashew and the chocolate in the bottom of the pie shell. Next time I will boil the syrup down to half a cup instead of the ¾ cup the recipe recommends. Finally I will chop up the chocolate and the cashew much smaller. The large chunks of chocolate were hard to eat as well as cut. I agree with the previous reviewer. The chocolate overpowered the flavor of the maple syrup. You can probably very successfully use corn syrup in place of the maple syrup if you use the chocolate. I made little tarts with the extra filling and I didnt put in the chocolate. It was also delicious.
Anonymous
Bel Air, MD
11/27/2007
Fantastic. Everyone loved it, even though I forgot to take the creme fraiche with me to the party. I made it twice. The second time I chopped the cashews. I think it looks better, and it's less cruncy during dinner. I've made other variations on pies with maple syrup, and this one is the best. Enjoy!
djoffe
Nashville
11/24/2007
No maple flavor, almost too rich and the flavors did not compliment each other at all. The cashews added nothing to the recipe, would probably be better with pecans. Definitely would not make again.
Anonymous
11/23/2007
Quite delicious! Tastes good without brandy and with a pre- made crust if you're short of time. I will definitely make it again.
dvarughe
chicago, il
11/17/2007
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