Caramel Pecan Pie

Combining No. 2 and No. 4 chocolate balances out the sweetness for this All-American classic.

Ruth Hinks, UK World Chocolate Master

  • 9 inch (22cm) pie (serves 12)
  • 90 minutes
  • Medium


Pastry Case
125g Icing sugar
250g Unsalted butter
5g Vanilla essence
50g Egg (1 medium)
500g Plain flour

65g No. 2 caramel chocolate
25g No. 4 milk chocolate
30g Unsalted butter
105g Caster sugar
150g Golden syrup
100g Eggs (2 medium)
150g Pecan nuts


Pastry Case

  1. Heat the oven to 180°C.
  2. Mix together the icing sugar and butter, until just combined.
  3. Beat in the vanilla essence and egg.
  4. Add the flour, and mix until a dough forms.
  5. Turn out the dough onto a floured surface, and work by hand into a smooth ball.
  6. Roll out to 0.5cm, and line a 9” tart ring.
  7. Line pastry case with greaseproof paper, and fill with baking beans.
  8. Bake for 20 minutes.
  9. Remove the baking beans, and bake for a further 10 minutes until golden.
  10. Immediately, brush the inside of the pastry case with egg to seal.
  11. Turn the oven down to 170°C.


  1. Melt together both chocolates and butter in a plastic bowl in the microwave.
  2. In a saucepan, melt together the sugar and syrup.
  3. In a large bowl, beat the eggs, and then stir in the chocolate mixture.
  4. Stir in the syrup mixture and the pecan nuts.
  5. Pour the mixture into the pastry case, and bake for 40 minutes until set.

Store in an air-tight container at room temperature for up to 5 days.

Ingredients & equipment for this recipe

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