It is time for PIE!

So I finally came around making my very first American Pie just when Thanksgiving is right around the corner. I'm not sure if I acted consciously on the pie making but what is more autumn-y than nuts and pie? A Pecan Pie! Autumn is undoubtly the best season of the year in Germany, especially this year. The last couple of days have been mostly sunny with clear skies and a fresh cold breeze - perfection, I tell you. Here comes my adaptation of Hummingbird Bakery's Pecan Pie with Chocolate recipe.

Pecan Pie with Chocolate

110g butter, at room temperature
225g (high quality) flour, plus more
80g sugar
1 egg

110g butter, at room temperature
225g cane sugar
110g grape syrup (or corn syrup)
3 eggs
260g pecan nuts, chopped, plus more for decorating
85g dark chocolate, chopped

pie plate Ø22 cm

First start with your basic pie dough
1. Mix butter and flour on medium speed.
2. Add sugar, then egg. Mix until well combined.
3. Transfer dough to counter. Sprinkle your kitchen counter with some flour and knead dough by hand.
4. Form dough into a disc and wrap tightly in plastic foil. Refrigerate for 20-30 minutes.
5. Take out dough and roll out for pie plate.
6. Place dough into pie plate and cut overhanging pieces with a sharp knife. Stab dough with a fork (see picture).
6. Cover pie with plastic foil and freeze for another 20-30 minutes. [btw disks can be frozen up to 3 months]
7. Preheat oven to 150°C (Umluft 140°C).
8. Lay parchment paper on top of unbaked pie and fill with dry beans. They will help keep the dough in shape.
9. Blindbake for 10 minutes, then take out beans and parchment paper and bake for another 10 minutes.
Your pie needs a break - let it rest while preparing the filling.

The yummy nutty filling
1. In a small pot mix butter, sugar and syrup. Let it melt at low-medium heat.
2. Remove pot from heat and let it cool down [to quicken the process transfer mix into a bowl]
3. Whisk eggs and add to butter-sugar-mixture. Mix well.
4. Place chopped pecan nuts and chocolate on prepared dough and cover with filling.
5. Use extra pecan nuts to decorate pie. Transfer pie to oven (still at 150°C) and bake for 30 minutes.
6. Now reduce heat to 140°C (Umluft:130°C) and bake for another 20 minutes.
[Don't be scared to take pie out even if the middle of it is still wobbly. That's how it supposed to be!]
Serve pie with whipped cream or vanilla ice cream. Pure heaven...

Lastly, to any Gilmore Girl fan out there:
I am attracted to pie, and I DO feel the need to date pie.


  1. ...and as I had the privilege of trying this delicate thing: IT WAS JUST YUMMY ♥


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