I sit here with numb fingers and toes wishing I had a portable heater… and yet the sun is shining outside and there isn’t a cloud in the sky – this is Sydney in winter.
Contemplating going out for a walk to warm up, I instead opt for making a pie. It seems like the better option to me – because, as Lurpak butter reminds us with their new ‘Game On, Cooks’ campaign, nothing compares to the thrill of a hot kitchen.
I’ve been saying it here on Chew Town for many years, the only way to get better in the kitchen is to cook. Every time you set foot in the kitchen, you learn something new. Whether your dish is a great success or a resounding failure, the only way to get better is to keep cooking and experimenting. Lurpak shares that same view, and so I’m excited to be working with Lurpak to create a series of delicious recipes over the coming months to encourage you to get your head out of that cookbook and start cooking.
To drag us out of the Sydney winter doldrums, my first recipe featuring the world renowned Lurpak butter range is an incredibly fudgy and delicious chocolate pecan lattice pie. It technically serves 8-10, but you’ll want to cut pieces so large, it will likely only serve four.
The pie consists of a rich buttery crust, a delicious chocolate and pecan filling and a delicate lattice topping that is all baked to perfection and designed to be devoured very un-gracefully, with lashings of double cream.
I’m known for never being able to cut in a straight line, so my secret tip when making a lattice pie top is to use a pasta machine to roll and cut the dough into fettuccine strips! I then use those strips to make little plaits, and weave together a lattice top. I love the delicate thin lattice top that this creates, and I don’t have to worry about cutting straight.
If you want to see how to create a lattice effect, check out this video here by Inspired taste. I follow this basic method, but I first make my lattice top on a sheet of baking paper, and then slide it on top of the pie (this is especially good for a wet filling).
I then use leaf shaped cookie cutters to make little leaves to line the rim of my pie, and use the back of my knife to indent the leaves to resemble the leaf veins. It looks much more complicated than it is – I promise.
If you don’t have a pasta machine (or are really good at cutting in straight lines) you can always hand cut thicker strips and make your lattice top that way.
Either way, this winter chocolate pecan lattice pie is designed to take away your winter blues and make you smile a fudgy chocolatey pecany smile of delight.
Chocolate Pecan Lattice Pie
- 300g plain flour
- 290g Lurpak unsalted butter, cubed and chilled
- 4-5 tablespoons iced water
- 1 egg yolk, beaten
- 130g Lurpak lightly salted butter
- 120g 70% dark chocolate
- 1 cup glucose syrup (aka corn syrup)
- 6 eggs
- 150g brown sugar
- 1 tablespoon cocoa powder
- 120g pecan halves, toasted and chopped
- 100g pecan halves, toasted but not chopped
To make the pie crust, place flour and butter cubes in a food processor and pulse until the mixture forms pea sized pieces. Slowly add ice water 1 tablespoon at a time and pulse until the dough comes together in a ball. Transfer to a lightly floured bench top and bring together with one or two kneads to form a ball. Cut in half and flatten each ball into a disk. Cover with cling film and refrigerate for 30 minutes.
Roll out half the dough on a lightly floured surface until you have a 30cm circle. Gently transfer the circle to a 22cm pie dish and press into the base. Trim the edge and refrigerate for another 30 minutes.
Meanwhile, make the filling. Combine butter and chocolate in a glass bowl and microwave on 50% in short bursts, stirring between each, until the butter and chocolate have melted and the mixture is smooth and glossy. Set aside to cool for 15 minutes, then add corn syrup, eggs, brown sugar and cocoa powder and whisk until completely combined. Add the chopped pecans and whisk again until combined.
Pour the filling into the chilled tart case and top with toasted pecan halves. Set aside in the refrigerator while you prepare the lattice top.
Take the remaining chilled dough and using small palm sized pieces of dough, pass them through the flat section of a pasta machine working from the thickest setting down to the middle setting until you have long lasagna shaped pastry. Then cut the dough into strips using the fettuccine section of your pasta machine until you have long strips. Weave the strips under and over each other on a rimless baking sheet lined with baking paper to make a lattice large enough to cover the top of the pie (you can include plaits using the strips also for added flair). Gently slide the lattice off the baking paper and onto the top of the pie cutting of the excess pasty around the edge. Using the remaining offcuts, roll and cut leaf shapes and place around the edge of the pie dish.
I use a pasta machine because I am terrible at cutting straight lines! Also, I love the precision of the pieces of dough that come out of the pasta machine and I can make more intricate designs with smaller strips. Never fear, if you don't have a pasta machine just roll out your dough to about 1/2 cm thick and cut lengths of dough by hand.
Preheat oven to 170° Celsius.
Brush the top of the pastry with beaten egg yolk and bake the pie for 50-60 minutes, or until the filling has set and has puffed up. If the top starts to become too golden while baking, cover with tented alfoil.
Remove from oven and cool on a wire rack completely before cutting and serving with dollop cream or a big scoop of vanilla ice cream.
- The success of pastry has a lot to do with the temperature of the dough. Pie pastry is better when made in cooler environments because you don't want the butter to soften too much. If you find it hard to work with the dough because it is too soft, just put it back in the fridge to harden.
- If your pastry is too crumbly when rolling it out, or even after baking, then there isn't/wasn't enough moisture in the dough and you needed to add more water when making the pastry.
- You will have more pastry than you need depending on how you choose to decorate the top of your pie, I alway prefer having more pastry because it is much harder to match the texture of your initial dough it you have to make another batch. Any left over dough can be wrapped in plastic wrap and frozen to be used for other sweet or savoury pies. Simply defrost the dough overnight in the refrigerator when you want to use.
- The filling will puff up when cooked, but once the pie cools it will settle a bit.
- If you don't cool the pie sufficiently, the pastry will crumble when you try and cut it. Try to avoid digging into the pie straight away and instead, leave it to cool to room temperature before cutting in.
Chew Town would like to acknowledge its partnership with Lurpak Butter for this post. You can read Chew Town’s disclosure statement here for more information on brands that Chew Town chooses to work with and why. The recipe above was created, developed and photographed by Chew Town using the Lurpak butter range and includes Lurpak Unsalted Butter and Lurpak Slightly Salted Butter.