Pecan pie recipe shared by patisserie chef that's a perfect autumn dessert

With autumn hitting us like a ton of bricks, there's nothing we reach for more than warm desserts, a cuppa and cosy evening. Nicolas Rouzaud, Chef Partner for The Connaught and head of The Connaught Patisserie, has shared the perfect recipe to impress friends and family - or you could just make it for yourself and enjoy a cosy night in. This pecan pie recipe combines a rich, buttery chocolate crust, a soft almond Joconde sponge, and a creamy, caramel-like pecan filling.

With three elements coming together to make a delicious dessert, this recipe really is a show-stopper. So, here's what you need. Ingredients Ingredients: 1200g Soft Butter 86g Icing Sugar 22g Ground Almonds 44g Cocoa Powder 172g T55 Flour 44g Whole Eggs 2g Salt Ingredients: 125g Icing Sugar 125g Ground Almonds 38g Plain Flour 162g Whole Eggs 28g Unsalted Butter (melted and cooled) 100g Egg Whites 30g Caster Sugar Ingredients: 107g Unsalted Butter const loadOvpScript=()=>{let el=document.

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