recipes
Chocolate pecan pie
Serves: 12
2011-11-02
Ingredients
- 50g unsalted butter
- 185g dark chocolate, chopped
- 4 eggs, beaten
- 200ml maple syrup
- 240g pecan nuts
Sweet pastry base
- 125g plain flour
- 125g self-raising flour
- 125g unsalted butter
- 70g caster sugar
- 1 egg yolk
- zest of a lemon
Method
Use the ingredients above to make the sweet pastry using the rubbing-in method. Use to line a 20cm flan tin. Cover with a sheet of baking paper, fill with beans and bake blind for 10 minute. Remove the beans and paper from the cooked pastry case and leave to cool while you prepare the filling. Put the butter and chocolate in a saucepan and melt together. Stir in the maple syrup, eggs, and 200g of the pecan nuts, and mix well. Pour the mixture into the cooled pastry case and level out. Arrange the remaining pecan on the top, and bake in the middle shelf of the oven for 30-40 minutes, at 180`c. The pie should feel firm in the middle when cooked. Remove from the oven and cool completely before serving.
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