There’s an ice cream shop in Stratford, Ontario (birthplace of the Biebz) called Jen and Larry’s that changed my life with their malted chocolate milkshake. When I say changed my life I mean it – if I end up in Stratford I don’t leave until I have one, which I’m sure is very inconvenient for people I’m with.
So I wanted to try malting other things. Why not pie? This pecan pie is elevated with a rich, silky texture and chocolatey flavour, then another level of complexity is added with the malt. Seriously, this is how I’m making pecan pie from now on.
If you’re in Toronto, you can find barley malt syrup (and honestly any other obscure thing you need) at Lively Live Fine Foods at St. Lawrence Market!
- Partially pre-baked pie crust (see Blood Orange Custard Pie post)
- 1 3/4 cups pecan pieces
- 4 tbsp salted butter
- 2 oz semi sweet chocolate
- 1 cup packed brown sugar
- 1/4 cup barley malt syrup
- 3/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 cup sour cream
- 3 eggs
- Egg yolk
Preheat oven to 350F.
Melt butter and chocolate pieces in a medium-large bowl set over boiling water (make-shift double boiler), stirring constantly. Once melted, remove from heat and allow to cool slightly. Add sugar, syrup, salt, cinnamon and ginger and mix well.
Mix in sour cream, then add eggs and yolk one at a time, stirring thoroughly after each addition. Stir in pecan pieces.
Pour into par-baked pie shell (for tips on braiding, see Pumpkin Pie post), place pie on a baking sheet and bake for ~55 minutes, until the edges are set and slightly puffed but the filling is a bit jiggly. The filling will continue to cook once out of the oven.
Allow to cool completely, 2-3 hours.
Adapted from Four and Twenty Blackbirds cookbook