Chocolate Maple Delight Pecan Pie from Sandra Adu Zelli, the Chef and Owner of Gipsy Hill Bakery

Ingredients

  • 3/4 cup pH Maple Delight syrup

  • 1  9 inch pre baked crust

  • 2 eggs lightly beaten

  • 3/4 cup brown sugar

  • 1tbsp all-purpose flour

  • 3 tbsp unsalted butter

  • Pinch of salt

  • ¾ Cup of semi sweet chocolate

  • 1 Cup of pecans pieces

  • ¼ cup of pecan halve for Decorating

  •  Whipped Cream

  • 2 cups organic heavy cream

  • 2-3 tbsp of PH Maple delight syrup

  • Pinch of salt

  • Caramelized Pecans

  • 1/2 cup pecan halves

  • Pinch of Maldon sea salt



    Instructions:

  • Preheat oven to 350F

  • In a Bain Marie gently melt chocolate & butter.

  • Remove from heat, mix to combine.

  • Add eggs, sugar and Ph Maple delight mix to well combined.

  • Whisk in flour and salt until smooth.

  • Stir in pecans pieces mix well

  • Pour into pre baked crust

  • Arrange pecan halves in circle.

  • Place on a baking tray and place in oven for 35-40 minutes.

  • Whilst pie is baking

  • Pour cream and ph maple delight into a bowl.

  • Using a stand mixer or by hand

  • Whisk to soft peaks.

  • Place in fridge.

  • Pecan caramel

  • In a shallow pan pour 1/2 cup of Ph maple delight.

  • On a medium heat bring to boil

  • Carefully add pecan pieces and swirl until syrup has coated the pecans.

  • Be careful not to burn turn down heat if necessary.

  • Be careful hot syrup will burn!

  • Pour onto a tray. Sprinkle with smoked Maldon salt

  • Leave to cool

  • The pie is cooked when there is a gentle puff at the edges and a slight wobble in the middle.

  • Leave to cool for minimum 1 hour

  • Note pie must be cold before adding cream

  • Spoon or pipe cream on top of pie add caramel pecan pieces to garnish.