Chocolate Pecan Galette
A cheat’s chocolate pecan pie: an easy, flaky & flavorful chocolate pie crust wrapped around a pecan pie filling that needs so little fuss. A simple dish, perfect for a small bunch.
A cheat’s chocolate pecan pie: an easy, flaky & flavorful chocolate pie crust wrapped around a pecan pie filling that needs so little fuss. A simple dish, perfect for a small bunch.
Galette’s are a crust-lover’s bae. Do we still say bae? Anyway, I often LOVE a galette more than I love pie. It’s so so easy to make! Never have to worry about par-baking, soggy bottoms, carefully decorated decor that ignores all of your dedicated chilling and slides off the pie pan.. Plusss you get a higher crust to filling ratio. Yep, I’m on board.
I knew I wouldn’t make a pecan pie for just us four this thanksgiving (I usually do apple or pumpkin and that tends to be quite enough) but I wanted something I and you could make that married chocolate and pecans in the easiest, most accessible way possible. Thus, she was born!
Ingredients for Double Chocolate Pecan Galette
Cocoa: Dutch cocoa, use a good quality brand – the flavor comes through so well!
Pecans: It is afterall, a cheat’s pecan pie! I’ve found the best ones for pie are raw, whole pecans. You’ll toast them yourself and they’ll be perfect.
Flour: All purpose! A lower protein like White Lily is really nice in pie crust (it’s very fine and light) but you can use any kind you have on hand. Just be sure to measure carefully: if you aren’t using a scale, sprinkle the dough into the measuring cup and level it.
Sugar: Using both granulated and brown here. The granulated sugar goes in the crust (you can skip it if you don’t like a sweeter crust) and brown in the filling. Don’t put brown in the crust, it doesn’t distribute well. Definitely use brown in the filling, it adds that caramel-like taste which is oh so perfect.
Maple Syrup: because I was aiming for a pecan pie-like filling, I used maple syrup which has better flavor than corn syrup. I wouldn’t sub this with honey or corn syrup but maybe agave would work.
Butter: a staple ingredient to get a really flaky pie crust. We’ll have a bit in the filling too.
Egg: Our ‘binding’ agent. Don’t skip it! Also have extra for the crust so you can give it an eggwash.
Apple Cider Vinegar: I use this to cut the sweetness a bit. You can use regular vinegar or just skip it.
How to make Double Chocolate Pecan Galette
- Make the cocoa crust, let it chill.
- Toast the nuts.
- Make the filling.
- Roll out the crust, spread the filling.
- Bake!
FAQ on Double Chocolate Pecan Galette
Can I use a different nut?
Absolutely.
Can I make this gluten-free?
You’d need a gluten-free pie crust for it. I wouldn’t sub 1-to-1 with a gluten free flour as those are quite finicky with pie crust. Check out this gluten-free pie crust (it’s not chocolate though).
Can I make this ahead of time?
Yep, it can be made a full day ahead of time. Leave it at room temperature, covered but not air-tight so the crust doesn’t get too soft.
How should I serve this double chocolate pecan galette?
Warm and with ice cream. If you’ve made it ahead of time, pop it into the oven for a couple of minutes to warm up.
Double Chocolate Pecan Galette Recipe
Pie crust options: All Butter Pie Crust and Cocoa Pie Crust
Chocolate Pecan Galette
Ingredients
- 1 pie crust homemade or store-bought
- 2 tablespoons butter
- ⅓ cup dark brown sugar
- 1/2 teaspoon apple cider vinegar
- ¼ cup maple syrup
- 1 large egg
- 3 tablespoons dutch process cocoa
- 1 cup pecans
- ½ cup chocolate chips
- Pinch sea salt
Method
- Toast the pecans: Preheat the oven to 350 F and spread the pecans on a baking sheet.If they are raw, toast them for 10 minutes. If they are already roasted, toast them for five. This wakes up the flavor and makes them nice and crunchy. Make sure they are cool before they go into the filling.
- Make the filling: Whisk together the sugar, syrup, melted butter and cocoa in a pot over medium heat until it’s smooth. Once it’s cool, fold in the egg then the vinegar, chocolate chips and pecans.
- Assemble the galette: Preheat the oven to 400 F. Line a cookie sheet with parchment paper. On a lightly floured counter, roll out the dough until you have a circle that’s about 14-15 inches (diameter). Scoop the filling into the center and spread it out, leaving a two inch border. Fold the crust over onto the filling, don’t worry if it doesn’t look perfect but do make sure it’s tightly sealed so none of the filling can seep out. Brush it with egg wash and sprinkle sugar on top. Bake it for 30 minutes.
- Serve warm, with ice cream.
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I was looking for a unique chocolate dessert recipe and boy did this recipe by Sam deliver! This galette was truly amazing and is guaranteed to satisfy your sweet tooth. Loved the chocolate and pecan flavor (toasting the pecans really enhances the flavor) and it was nice to have a smaller sized dessert to serve to a party of 4.