Chocolate Milk Pecan Pie (One Ingredient)

If you think nothing can make pecan pie more scrumptious, think again! This chocolate milk pecan pie takes this classic treat to a whole new level of deliciousness!

Prep Time 20

Bake / Cook Time 45

Total Time 1 5

Equipment

Large Round Mold

Baking Sheet (M)

Rectangular Roul Pat®

Beechwood Rolling Pin

Ingredients

HOMEMADE PIE DOUGH

▢ 8.85 oz (250 g) bread flour
▢ 0.90 oz (25 g) sugar
▢ 4 oz (115 g) butter (Softened | At Room Temperature)
▢ 1 egg yolk
▢ 3 1/2 Tbsp (50 g) water (At Room Temperature)

Instructions

DOUGH PREPARATION

In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the sugar for about 1 minute on the lowest speed.
8.85 oz bread flour, 0.90 oz sugar
Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
4 oz butter
Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
1 egg yolk
Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending of the bread flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And the same goes if it is too wet, the dough will collapse upon baking.
3 1/2 Tbsp water
Transfer the dough onto your Roul'Pat™ and roll it slightly bigger than your Large Round Mold.
With the help of the Cake Server Knife remove the extra dough. Lightly pierce it with a fork. Cover and set aside in the refrigerator prior baking. NOTE: The dough will hold better and will have less chances to retract.

PECAN PIE FILLING PREPARATION

Preheat oven to 350F/180C.
When oven is hot, toast pecans on a baking sheet for 5 to 8 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
7.05 oz pecans
Place your chocolate milk in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Then, add the butter, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
6 oz chocolate milk chunks, 4 oz butter, 0.53 oz unsweetened cocoa powder
Take the bowl off the heat. Whisk in corn syrup, light brown sugar, all-purpose flour, vanilla bean paste and sea salt.
9 oz corn syrup, 5.83 oz light brown sugar, 0.53 oz all-purpose flour, 1 tsp vanilla bean paste, 3/4 tsp sea salt
Add the eggs, whisk well to combine and fold in chopped pecans.
4 eggs

ASSEMBLY

Take your Large Round Mold out of the refrigerator and pour your pecan preparation evenly and top with remaining pecans.

BAKE!

Bake for 45 minutes at 350F/180C. It is ready when the centre is just set to the touch but still a little jiggly underneath. NOTE: The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools, that's normal. Let your Chocolate Milk Pecan Pie rest at room temperature for about 4 hours before serving. Enjoy with your favorite ice cream! Bon Appétit!
NB: The dough should be baked within 24 hours of assembly. Store it in the freezer up to 3 months.