So wanting something impressive but themed, I took to my favorite blog to save the day, and boy did it do me proud.
Domestic Sluttery is one of my favorite reads. Not as naughty as it sounds, but just as fun, the site offers fashion, fun and FOOD. One swift search for 'pecan' later and I was led to their Pecan Brownie Pie. Er, HELLO. By the time I'd read down too... "It's fudgy rather than cakey so it's very forgiving of substituting gluten free flour." ...SOLD.
So not being able to wait till Thanksgiving, I made it the following evening. For er, 'testing' purposes. So whilst I was pretty sure it would be nothing short of delicious, I can officially testify to it being gooey and sweet, with the pecans providing that crunch...oh my. Served with vanilla ice cream or double cream, this pie won't fail to impress.
Serves: 8 (dependent on slice size!)
Prep & cook time: 1 hour
Pre-heat oven: 180 degrees/ gas mark 4
Ingredients:
For the pecan pie layer:
- 300g pecans (this seems like A LOT when you weigh it out, but it's all needed so stick with it)
- 55g butter
- 110g of brown sugar
- 110ml maple syrup
- shot of whiskey
- 1 egg
For the brownie layer:
- 55g dark chocolate
- 110g butter
- 2 eggs
- 100g gluten-free self raising flour (I used Doves Farm)
- 120g brown sugar
- Line a 8 inch springform tin
- Put all your pecans in a separate oven proof dish and cover in half the maple syrup. Toast them in the oven for 7 minutes.
- Once gloriously toasted, jig those pecans about and pour on some baking paper to cool. You want to do this step - immediately. The molten maple syrup has a tendency to stick those pecans to your dish and you will be there attempting to carve them off the bottom for the next 20 minutes if you allow to cool in the pan...ain't no body got time for that.
- Place half to two thirds of the toasted pecans evenly in the bottom of the lined cake tin. You want to keep aside enough toasted pecans for your decoration of choice (I held back about half).
- Turn the oven down to 160 degrees/ gas mark 3.
- To complete the pecan pie layer, in a saucepan melt the butter (55g) , remaining maple syrup, sugar (110g) and whiskey together at a low heat.
- When consistent, remove from heat to cool.
- When cooled, beat in the egg and pour the complete mixture over the waiting pecans in the cake tin.
- Put in the oven for 15 minutes until slightly set.
- Whilst this is cooking, it's brownie time! Melt the butter (110g) and chocolate (55g) together in a pan.
- Allow to cool, then add in the remaining brownie ingredients.
- Mix it up!
- Pour the brownie mixture over your set pecan layer.
- Cook for a further 30 minutes!
- Remove, allow to cool a little and then ...FLIP IT. Yes this bit filled me with fear a little too, but your pecan layer needs to sit on top. So flip, release the spring tin then step back in awe at the glorious gooey goodness before you!
- Decorate with remaining toasted pecans.
