Here at QVC we love desserts, as they’re always something to look forward to – whether the sweet finishing touches to a delicious meal, or an indulgence we allow ourselves once in a while.
Cakes and puddings can be quickly mastered with practice (our favourite part, as it means lots of tasting), but tarts and pies can cause difficulties for a cook of any skill – getting the perfect pastry is almost an art form, therefore the temptation to buy ready-made is always strong.
This week Jo-Anne, our Kitchen Manager, is helping to take the hassle and guesswork out of pastry prep with this food processor-friendly recipe, resulting in a mouth-wateringly fudgey pie that’ll have you clammering for seconds.
Chocolate Pecan Pie
225g plain flour
110g unsalted butter
110g caster sugar
2 egg yolks
235ml light corn syrup
25g melted butter
150g melted dark chocolate (the darker the better!)
½ tsp vanilla
1 x 9 inch tart
Handy tip: to make this a classic pecan pie, just exclude the melted chocolate and follow the recipe as normal
- For the pastry, combine the flour, butter and sugar in a food mixer until they become breadcrumbs, then add the egg yolks and mix until combined. You may need to add an extra egg yolk if the ones used are on the small side
- Knead into a ball, wrap in clingfilm and leave in the fridge to rest for 30 minutes
- For the pie filling mix together the sugar, eggs, corn syrup, melted butter and flour in a bowl until combined, then add the melted chocolate and vanilla and mix thoroughly
- Roll the pastry out, making sure it’s large enough to fill the tart case you are using
- Place the pastry in the tart case, making sure that any small holes are filled with excess pastry to prevent the mixture from escaping while cooking; leaving some pastry over-hanging the tart case to allow for shrinkage
- Sprinkle the pecans over the base of the pastry and pour over the filling
- Bake at 160C or Gas Mark 3 for 50-60 minutes, or until the filling springs back when touched
- Allow to cool; once completely cool, trim the excess pastry away while still in the tin and serve
As this pecan and chocolate pie can be made in advance, it’s perfect for taking with you to bake sales or picnics, or when visiting friends – we’re sure they’ll be more than happy to taste test your bakes as you practice.
“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.
“I’ve been at QVC for eight and a half years, I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.
“I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind not much else other than food and the smells associated with it can do that.”