CHOCOLATE PECAN PIE

Sweet Pastry

342g/12oz plain flour

226g/8oz cold cubed butter or margarine

1 egg from the fridge

30g/1oz caster sugar

a little cold water if needed

45g/2oz unsalted butter

158g/5½oz granulated sugar

237ml/8½ fl oz light golden syrup

3 large eggs

1 teaspoon vanilla extract

237g/8½oz pecans, chopped

First make the pastry:

1. Put the ingredients into a food processor and pulse until they come together to form a ball, only adding water if it is too dry.
2. Wrap in cling film and rest in the fridge for at least half an hour.
3. Bring to room temperature and roll out to line a 25cm/10in loode bottomed tin. Chill in fridge.
4. Freeze unused pastry for later use.
   Pre-heat oven to gas mark 6/200°C/fan 180°C/400°F.

1. Melt the chocolate and butter together either in a bowl over
   simmering water or in a microwave and set aside.
2. In a medium-sized saucepan,combine the sugar and syrup and bring to the boil over a medium heat.
3. Reduce heat and simmer for 2 mins, stirring constantly, then set aside to cool.
4. Add the syrup mixture to the chocolate.
   Beat the eggs in a large bowl then stir in the chocolate butter mixture.
5. Add the vanilla extract and the pecans and set aside until completely cool.
6. Pour the filling into the chilled pastry.
7. Bake the pie for 20 mins in a preheated oven (check the pastry isn’t
   browning too much) then reduce the temperature to gas mark 4/180°C/
   fan160°C/350°F and continue to cook until the pastry is golden and the filling is set – about 30-35 mins.
8. Cool and serve at room temperature.