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Chocolate Pecan Pie


A Gooey yet crunchy filling with a buttery, flaky, short pastry case. So good your guests will want to keep coming back for more. 
Pastry
150g plain flour
80g cold unsalted butter, cubed
15g icing sugar
pinch of fine salt
1 large egg yolk
cold water (if needed)

Filling
100ml maple syrup plus a little extra to glaze 
75ml golden syrup
50g unsalted butter
40g light soft brown sugar                                        
60g caster sugar
3 large eggs, beaten 
200g pecans, chopped
1 teaspoon vanilla extract
2 tablespoons cocoa 
100g dark chocolate
pinch of salt

You will also need a loose bottomed 8 inch loose bottomed flan tin.

Place the flour, butter, sugar and salt into the bowl of a food processor with a metal blade. Whizz using the pulse button until it looks like breadcrumbs. Add the egg, whizz briefly, then add the water 1 tbsp at a time, until the dough comes together to form a ball.

Roll out the pastry on a lightly floured surface to a thickness of a pound coin. Line your loose bottomed flan tin making sure to push the pastry well into the corners and leave an overhang to allow for shrinkage. Fill with a piece of baking parchment and fill with baking beans. Chill for 30 minutes. 

Preheat the oven to 180c/350f/Gas mark 4

Blind bake the pastry case on the middle shelf of a preheated oven for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until lightly golden. 

Tip the syrups, butter, chocolate, and sugars into a saucepan and melt over a low heat until combined. Remove from the heat, add the pecans, eggs, vanilla, pinch of salt and cocoa and mix until well combined.

Pour into pastry case and bake for 25-30 minutes until set. Leave the pie to rest for 10 minutes in the tin and then carefully ease out and leave to cool on wire rack.  
Brush with a little extra warmed maple to finish.