I used a big mould this time, but you can reduce quantities if you want a smaller pie.  

INGREDIENTS for a round mold, 28cm in diameter and 4.5cm high

For the dough

500 gr all-purpose flour

250 gr unsalted butter at room temperature

160 gr powdered sugar

30 gr salt

Filling

6 eggs

300 gr 90% dark chocolate

150g unsalted butter at room temperature

50 ml honey (the original recipe requires 250 ml of agave syrup, but I personally like this dessert a bit less sweet)

150 gr pecan nuts

METHOD

Let’s first prepare the dough. Put the flour and the butter in a bowl and mix thoroughly. If you are using a KitchenAid, select speed 2 and use a flexible edge beater (the one with the flexible edge) because we want our dough to have a crumbly texture.

Put the dough on a flat, clean surface and knead lightly until you have a ball. Wrap it in plastic film and let it rest in the refrigerator for at least a couple of hours.

Remove the dough from the fridge and flatten it with a rolling pin until circular and about 5mm thick. Place it in the mold and make sure you press it into shape with your fingers.

Preheat the oven to 180º (350ºF), place the mold in the oven with baking paper covering the dough and some dry chickpeas or baking balls/beads on top to keep the dough in shape as it cooks. Bake for about 10-15 minutes.

Remove from the oven and now let’s work on the filling. Melt the chocolate and the butter together in bain-marie.

Combine the honey (or the maple syrup, if you prefer), the sugar and the eggs in a bowl. Add the chocolate and butter mix, pour this into the mold and place the pecan nuts on top.

Bake for 35 minutes and then let it cool completely. Serve and…buon appetito!

As you can see I had this chocolate pecan pie with a delicious cup of coffee for breakfast! If you are going to prepare it don’t forget to tag me on Instagram! @carlotafarina