Recipe of the Week: Chocolate Pecan Pie


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

Pecan Pie Chocolate editIngredients:

Sweet pastry:

225g plain flour

110g unsalted butter

110g caster sugar

2 egg yolks


Pie filling:

170g sugar

3 eggs

235ml light corn syrup

25g melted butter

40g flour

150g melted dark chocolate (the darker the better!)

½ tsp vanilla

125g pecans



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.

If you’re looking for more ways to get creative while cooking, our Kitchen Department is an excellent place to find inspiration as well as checking out our full Recipe of the Week archive


Meet Jo-Anne:

“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.”

1 Comment

  1. mrs r littlejohn September 12, 2016 at 10:24 am -  Reply

    I have tried various recipe’s on this website and all have came out wonderful and as I work in a community center every body has commented on how wonderful the pies and cakes are.
    So a big thank-you to you all at Qvc xx

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