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Chocolate and pecan pie

A slice of chocolate and pecan pie on a baking tray in the kitchen at Another Place

Pecans are native to the southern states of America. It’s thought our neighbours across the pond were the first to invent the pecan pie in Alabama. Today a classic American dish, it’s a staple at Thanksgiving, Christmas and other times of celebration. Chef Neil Haydock, however, has promised it on the menu in The Living Space as often as possible.

Here’s the recipe so you can make it at home too.


Serves 12

Chocolate base
250g 60% dark chocolate
200g unsalted butter
400g caster sugar
80g plain flour
80g cocoa powder
10g baking powder
4 eggs
1 egg yolk

Pecan topping
4 eggs
140g dark brown sugar
80g golden syrup
80g maple syrup
70g unsalted butter
40g ground almonds
300g pecan nuts


Chocolate base

Melt the chocolate and butter in a thick based saucepan over a low heat.

Whisk the eggs and sugar together in a mixing bowl until light and fluffy.

In a different bowl, sift together all other dry ingredients.

Once the melted chocolate and butter has cooled, mix in with the eggs and sugar.

Fold in the dry ingredients.

Carefully pour into a 22cm loose base tin.

Bake at 170°C for around 35 minutes.

Take out of the oven and allow to cool. The centre should be a little wobbly and will sink as it cools.

Pecan topping

In a bowl mix together the eggs and sugar.

Melt the golden and maple syrup with the butter in a thick based saucepan.

Allow the butter and syrup mix to cool before adding in the eggs and sugar.

Fold in the almonds and pecans.

Carefully pour the mixture on top of the chocolate base.

Bake pie at 160°C for around 40 minutes, or until set.

Once cooled, cut into 12 even portions.

Chef’s top tip: Pecan pie is very rich and dense, so serve it with something lighter like crème fraiche or malted milk ice-cream.

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Chocolate and pecan pie in the restaurant at Another Place
Chocolate and pecan pie with malted milk ice cream in the restaurant at Another Place
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