I admit it I am a sucker for Pecan Pie, and this is a recipe I have been making for 20 years.
225g plain flour
110g unsalted butter
75g chilled water ( I really mean chilled, from the fridge, as cold as possible)
30g caster sugar
good pinch of salt
100g, 70% or more, dark chocolate
60g unsalted butter
100g golden syrup
150g maple syrup
1 generous tsp of vanilla paste
2 pinches salt
3 medium eggs
Set your oven to fan 200°C
Place all the pastry ingredients in the Thermomix and mix for 20 seconds on speed 4.
Tip it out onto your work surface and bring it together with your hands.
I like to work with my pastry straight away without chilling at I find it easy to handle.
So dust your work surface with flour and have more in a bowl or on the side ready to dust the surface and the pin with. Roll out the pastry, see my instagram example.
line a 26 flan ring and place it straight in the freezer for 15 minutes to chill well.
The pastry will now be nice and firm. Take a large piece of tin foil and press it inside the pastry line to line the whole thing, it must come up the inside edge and slightly hang over because you are going to fill it with baking beans and you don't want any getting into your pastry as they are a nightmare to remove if they spill inside. Fill the tinfoil with beans or rice or whatever you use to bake blind ( I have a huge jar of rice and beans which I have used over and over again for donkeys years). Place the flan ring on a baking sheet so that it is easy to transport, Cook for 15 minutes - take out of the oven, remove the tin foil and contents and return the flan case to the oven for 7 minutes to finish drying and cooking (no soggy bottom).
Set aside your pastry and reduce the oven temperature to fan 160°.
While your pastry is cooking ...
Place 150g of the pecans in the Thermomix bowl and chop 2 seconds on speed 4.5.
Set them aside for later..
Place the chocolate, butter, both syrups, salt, and vanilla in your Thermomix and melt 4 minutes, 65°, speed 1 (if you have the TM6 model you can use the warming mode) , check that it is all melted.
Add the 3 eggs
Mix together for 5 seconds speed 6, scrape down the sides and repeat.
When your pastry is cooked scatter the 150g of chopped pecans into the pie crust and spread them evenly. Then pour over the chocolate syrup mixture . Now place the remaining unchopped pecans on top in a pattern or not depending on whether you have the patience.
Return the pie to the oven and cook for 25 minutes at fan 160°, until just just set.
Ideally the pie is just a tiny bit less than fully cooked in the centre as it will set as it cools.
Now let it cool a bit and enjoy it with cream, vanilla ice cream or creme fraiche.