Pecan Chocolate Pie

Pecan Chocolate Pie

INGREDIENTS
Pastry:
175 g plain flour
100 g butter, diced
1 tablespoon of golden caster sugar
1 egg yolk

Filling:
55 g butter
3 tablespoons of cocoa powder
225 ml golden syrup
3 eggs
70 g firmly packed dark brown sugar
175 shelled pecan nuts, chopped

1. To make the pastry, sift the flour into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in caster sugar. Stir in beaten egg yolk. Knead lightly to form a firm dough, cover with clingfilm and chill in the refridgerator for 1 1/2 hours. Roll out the chilled pastry on a lightly floured work surface and use it to line a 20 cm tart tin.

2. To make the filling, place the butter in a small, heavy-based saucepan and heat gently until melted. Sift in the cocoa and stir in the syrup. Place the eggs and sugar in a large bowl and beat together. Add the syrup mixture and chopped pecan nuts and stir. Pour the mixture into the prepared pastry case.

3. Place the pie on a paper plate and bake in a preheated oven, 190 degrees C for 35-40 minutes, or until the filling is just set. Leave it to cool slightly and serve warm with a spoonful of whipped cream.