Method:
First make the pastry:
- 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.
- Wrap in cling film and rest in the fridge for at least half an hour.
- Bring to room temperature and roll out to line a 25cm/10in loode bottomed tin. Chill in fridge.
- Freeze unused pastry for later use.
Pre-heat oven to gas mark 6/200°C/fan 180°C/400°F.
For the filling:
- Melt the chocolate and butter together either in a bowl over
simmering water or in a microwave and set aside.
- In a medium-sized saucepan,combine the sugar and syrup and bring to the boil over a medium heat.
- Reduce heat and simmer for 2 mins, stirring constantly, then set aside to cool.
- Add the syrup mixture to the chocolate.
Beat the eggs in a large bowl then stir in the chocolate butter mixture.
- Add the vanilla extract and the pecans and set aside until completely cool.
- Pour the filling into the chilled pastry.
- 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.
- Cool and serve at room temperature.
|