A rich pecan pie enhanced with delicious chocolate chips.


  • 3 eggs
  • 1/2 cup molasses
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla extract
  • 3/4 cup pecan halves
  • 3/4 cup corn syrup
  • 1/4 cup treacle
  • 1/2 cup melted chocolate chips
  • 4 tblsp butter melted
  • 1/2 cup chopped pecans
  • choc covered espresso beans (optional)
  • for the whole wheat crust:
  • 5 oz bread flour
  • 3 oz wholemeal flour
  • pinch of salt
  • 3 oz of unsalted butter
  • 1 oz of lard
  • 1 egg
  • 20mls cold water
  • 1 tsp lemon juice


  • Preheat oven to 220°C (425°F/Gas 7). Beat eggs in bowl until yolks and whites are blended.  Add corn syrup, brown sugar, melted butter, vanilla, molasses and choc chips.  Blend well.
  • Put pie shell of rolled out dough into pie dish and sprinkle with chopped pecans. Stir pecan halves into syrup mixture and pour into pie shell.
  • Bake 15 min then reduce heat to 180°C (350°F/Gas 4). Continue 15-20 min just until edges are set. A little quiver in the center of the pie will tell you to remove it from oven.
  • For The Whole Wheat Crust
  • Use hand mixer for this pastry. Blend the flours, salt, butter and lard together on low speed using a dough hook.
  • Separate eggs and combine egg yolk, water and lemon juice.
  • Add to mixture. Blend until mixture forms a dough. Do not over mix.
  • Wrap dough in cling film and allow to set in fridge for 2 hours.

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