CHOCOLATE MAPLE DELIGHT PECAN PIE

from Sandra Adu Zelli, the Chef and Owner of Gipsy Hill Bakery


Ingredients


PIE

  • 3/4 cup pH Maple Delight syrup

  • 9 inch pre-baked crust

  • 2 eggs lightly beaten

  • 3/4 cup brown sugar

  • 1 tbsp all-purpose flour

  • 3 tbsp unsalted butter

  • Pinch salt

  • 3/4 cup semi sweet chocolate

  • 1 cup pecans pieces

  • 1/4 cup pecan halves for decorating


    WHIPPED CREAM

  • 2 cups organic heavy cream

  • 2-3 tbsp pH Maple Delight syrup

  • Pinch salt



    CARAMELIZED PECANS

  • 1/2 cup pecan halves

  • 1/2 cup pH Maple Delight syrup

  • Pinch smoked Maldon sea salt


    Instructions:



    PIE


  • 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 syrup and mix to well combined

  • Whisk in flour and salt until smooth

  • Stir in pecan 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


    WHIPPED CREAM



    Whilst pie is baking…

  • Pour cream into a bowl

  • Using a stand mixer or by hand, whisk to soft peaks

  • Add pH Maple Delight syrup once the cream has started to thicken

  • Place in fridge



    CARAMELIZED PECANS


  • In a shallow pan pour 1/2 cup of pH Maple Delight syrup

  • On a medium heat bring to boil

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

  • 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


    ENJOY!