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!
Equipment
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)
CHOCOLATE MILK PECAN PIE FILLING
- 7.05 oz (200 g) pecans
- 6 oz (170 g) chocolate milk chunks
- 4 oz (115 g) butter (Melted)
- 0.53 oz (15 g) unsweetened cocoa powder
- 9 oz (255 g) corn syrup
- 5.83 oz (165 g) light brown sugar
- 0.53 oz (15 g) all-purpose flour
- 1 tsp (5 g) vanilla bean paste
- 3/4 tsp (4.5 g) sea salt
- 4 eggs (Large | 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!
Video
Special Notes
Nutrition
Nutrition Facts
Chocolate Milk Pecan Pie (One Ingredient)
Amount Per Serving
Calories 661
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 134mg45%
Sodium 368mg16%
Potassium 234mg7%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 49g54%
Protein 8g16%
Vitamin A 699IU14%
Vitamin C 0.2mg0%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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