Choc Chip Pecan Pie
Ingredients:
- Plain Flour - 300g
- Butter - 75g
- Cream Cheese - 100g
- Icing Sugar - 1 tbls
- Butter - 150g
- Maple Syrup - 200ml
- Light Brown Soft Sugar - 250g
- Dark Brown Soft Sugar - 100g
- Eggs - 4
- Vanilla Extract - 1 tsp
- Pecan Nuts - 400g
- Dark Chocolate Chips - 200g
Instructions
- First, make the pastry
- Tip the ingredients into a food processor with 1 /4 tsp salt
- Blend until the mixture resembles breadcrumbs
- Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together
- Tip onto a work surface and bring together, kneading briefly into a ball
- Pat into a disc, wrap in cling film, and chill for at least 20 mins
- Heat oven to 200C/180C fan/gas 6
- Remove the pastry from the fridge and leave at room temperature for 5 mins to soften
- Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin
- Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep
- Press the pastry into the corners and up the sides, making sure there are no gaps
- Leave 1cm pastry overhanging (save some of the pastry scraps for later)
- Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans
- Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown
- Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this
- If there are any cracks, patch them up with the pastry scraps
- Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt
- Heat until the butter has melted and the sugar dissolved, stirring until smooth
- Remove from the heat and cool for 10 mins
- Reduce oven to 160C/140C fan/gas 3
- Beat the eggs in a bowl
- Add the syrup mixture, vanilla and pecans, and mix until well combined
- Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips
- Bake on the middle shelf for 50-55 mins until set
- Remove from the oven and leave to cool, then chill for at least 2 hrs before serving