Chef Sandra's Chocolate Maple Delight Pecan Pie

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!