Coffee pecan nut pie
8
Easy
30 minutes, plus 1 hour’s freezing time
1 hour 20 minutes
"Dark chocolate drops and bitter coffee give good old pecan pie a whole new flavour profile. Freezing the crust means it doesn’t need to be blind baked as it won't rise. This also works with milk crusts.”
Ingredients
Method
- 140 g flour
- 80 g butter
- 5–6 T cold water For the filling:
- 200 g Woolworths dark chocolate drops
- 200 g pecans, chopped
- 3 free-range eggs, beaten
- 100 g sugar
- ¾ cup honey
- 1 t vanilla extract or paste
- ¼ cup coffee
- 60 g butter, melted
- 1 T flour For the topping:
- 100 g whole pecans
- ¼ cup honey
- 250 g crème fraîche
Method
Ingredients
1. Grease a 24 cm tart dish.
2. Place the flour in a bowl and rub in the butter using your fingertips. Add the water and mix using a knife until it forms a ball. Line the tart dish with the pastry and freeze for 1 hour. Preheat the oven to 180°C and bake for 15 minutes.
3. To make the filling, place the chocolate drops and chopped pecans on the base of the tart. Mix the remaining ingredients and spoon over. Bake for 1 hour.
Cook’s note: If you like, melt 4 T honey and 100 g toasted pecans and smooth over the surface of the tart for extra gooeyness. Serve warm with vanilla ice cream.
Find more sweet tart recipes here.
Photographs: Andrea Van Der Spuy
Production: Abigail Donnelly
Food assistants: Emma: Nkunzana And Marizen Smit
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