Chocolate Pecan Pie with Chocolate-Chip Cookie Crust

A friend had already celebrated her birthday several times before meeting up with our group of friends and she was completely sick of cake. But she never said anything about — pie.

Chocolate Pecan Pie

This is a super easy, throw-everything-in-a-processor chocolate pecan pie. And because I had some chocolate-chip cookies lying around, I made those into a quick crust instead of making one from scratch.



For the crust:

  • 150g chocolate-chip cookies
  • 20g butter, melted and cooled

For the filling:

  • 1 egg
  • 20g butter, melted and cooled
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup golden syrup or dark corn syrup
  • About 60g pecans
  • 60g dark chocolate (70% cocoa solids), cold

Makes a 7-inch pie.


Step 1: Process the cookies into crumbs. Mix in the melted butter and press evenly into a 7-inch pie or tart pan with a loose bottom. Store in the fridge until ready to use.


Step 2: Preheat your oven to 160°C (325°F). Add the egg, butter, salt, vanilla and syrup into a food processor or blender and blend till combined. For a smooth pie filling (or if you’re feeling lazy like I was), add the pecans and dark chocolate and pulse until chopped but with visible chunks. For a chunkier texture, crush the pecans in a plastic bag and coarsely chop the chocolate (or use chips).

Step 3: Pour filling into the cookie crust shell and bake for 50 minutes. Cool to room temperature and store in the fridge for at least an hour to allow the filling to set.



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