This pie is particularly delicious after a big roast dinner. Crisp pastry, soft, gooey, chocolatey and nutty centre, this chocolate pecan pie is suitable for serving with ice cream, clotted cream or just as it is!
- 1 x shortcrust pastry sheet
- 75g plain chocolate
- 75g butter
- 125g caster sugar
- 3 eggs
- Pinch of salt
- 250ml golden syrup
- 125g pecan halves
Preheat oven to 190C. Line a 23cm pie tin with the pastry and press into the edges of the tin. Trim excess pastry, leaving at least 2-3cm overhang. Cover with greaseproof paper and baking beans, then bake for 10 minutes. Remove the beans and the paper, prick the bottom and bake for another 5 minutes. Leave to cool and get on with the filling.
Break chocolate into a bowl with the butter. Melt over a pan of barely simmering water, stirring often. Once melted, leave to cool a little.
Beat the eggs until fluffy with an electric mixer. Add the sugar and beat until pale, fluffy and double the volume. Beat in the golden syrup and salt and then gently fold in the chocolate mixture.
Fold in the nuts and then pour into the prepared case. Bake for 35-45 minutes or until set, covering with foil halfway through so that the pastry doesn't brown too much. Check at the 35 minutes mark.