Chocolate treacle pecan pie

Smooth, rich and delicious, serve this very moreish chocolate pecan pie with whipped cinnamon cream or a scoop of ice cream for the ultimate mouth-watering experience.










Sweet pastry

  • 100g Westgold Unsalted Butter (206168, 192872)
  • 50g icing sugar
  • 2 egg yolks
  • Pinch of salt
  • Seeds from ½ vanilla bean
  • ½ lemon, zested
  • 200g soft flour, sieved


  • 40g Westgold Unsalted Butter (206168, 192872)
  • 75g 75% chocolate
  • 175g golden syrup
  • 50g treacle
  • 120g sugar
  • 3 eggs
  • 100g pecan halves

Cinnamon cream

  • 400g Westgold Cream, lightly whipped (210270)
  • 1 tsp ground cinnamon (add more as required to preferred flavour)


Sweet pastry

  1. Very lightly cream butter and icing sugar. 
  2. Lightly beat yolks, salt, vanilla and zest together. 
  3. Add yolk mixture to creamed mixture.
  4. Lightly mix in flour without overworking.
  5. Wrap in clingfilm and refrigerate for 30mins.
  6. Roll out pastry and line a 20cm fluted flan mould, dock with fork and rest in fridge for 30mins.
  7. Blind bake.


  1. Melt butter and chocolate over a Bain Marie.
  2. Place golden syrup, treacle and sugar in a pot and dissolve over heat, then bring to the boil and simmer 2 minutes, stirring constantly with a wooden spoon. Remove from heat to cool 4-5 minutes.
  3. Briefly beat eggs in a mixing bowl with a fork then stir in warm chocolate mixture.
  4. Lightly whisk in syrup mixture until combined and set aside to cool.
  5. Pour into blind baked pastry shell and bake 10 minutes at 180°C until surface is just set. Remove from oven to arrange pecan nuts on top. Return to oven to bake for another 30 minutes approximately until set to a soft mousse like structure.

    Note: Allowing the surface to just set before placing on the nuts prevents them            from sinking into the mixture.

6. Allow to cool on a rack and remove from mould. Dust with icing sugar before serving.

Cinnamon cream

  1. Lightly mix cinnamon into cream and chill until ready to serve.