Golden syrup and chocolate pecan pies

Golden syrup and chocolate pecan pies

The Pie Project
2 × 20 cm pies
Kirsten Jenkins

I grew up by the beaches in Sydney and my two loves were surfing and surf club, and food. I joined Wanda Surf Club when I was seven and took part in races up until I was 22; every summer weekend was all about being down at the beach and being in the water. When we’d left the beach after surfing for the day, it was all about what I was going to eat. One day when I was about 11, my coach Jeff ‘Charlie’ Brown brought those two loves of mine together. Being totally aware of the incredible nerves I suffered before a race, he did something that completely distracted me: he said to me, ‘If you win this today, I will buy you a whole pecan pie that you don’t have to share with anyone else.’ Well, I was so determined to win that pie (not really the race) that I went out there . . . and won the pie. To this day I could eat a whole pecan pie if you gave it to me, and this golden syrup and chocolate pecan pie proved very hard to walk away from. — Kirsten


Quantity Ingredient
2 x 300g frozen careme chocolate pastry, thawed, or other bought chocolate shortcrust rolled to a thickness of 3 mm
250g soft brown sugar
350g golden syrup
80g unsalted butter
2 teaspoons natural vanilla extract
80ml pouring cream
1 teaspoon ground allspice
3 eggs
350g toasted pecans, chopped
100g dark chocolate, chopped


  1. Preheat the oven to 180°C. Line two 20 cm shallow pie dishes with the pastry and trim the edges to neaten. Line the pastry cases with baking paper and fill with baking beads (or uncooked rice or dried beans). Bake for 15 minutes or until the pastry is just dry to the touch. Remove the paper and baking beads and leave to cool. Reduce the oven temperature to 160°C.
  2. Gently cook the sugar, golden syrup, butter, vanilla, cream and allspice in a saucepan over low heat for 4 minutes, stirring to dissolve the sugar. Remove from the heat and beat in the eggs, one at a time. Leave to cool, then stir through the chopped pecans and the chopped chocolate.
  3. Divide evenly between the two pastry cases and bake for 35 minutes or until set on the edges but with a gentle wobble in the centre. Cool to room temperature before serving.
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