CHOCOLATE PECAN PIE
Serves 12
Pastry
1½ cups plain flour
2 tbsp Dutch-processed cocoa
powder
125g chilled unsalted butter,
chopped
1 tbsp caster sugar
1 egg yolk
¼ cup chilled water Filling 180g pecans
3 eggs
½ cup light corn syrup
⅔ cup brown sugar
50g unsalted butter, melted
and cooled
100g dark cooking chocolate,
melted, cooled slightly Whipped cream or ice-cream,
to serve
1. To make pastry, put the flour, cocoa, butter and sugar in a food processor and process until the mixture resembles breadcrumbs. Add egg yolk and water and process until the mixture begins to form a ball. Turn onto a very lightly floured surface and knead until smooth. Pat into a flat disc, wrap with plastic wrap and then refrigerate for 20 minutes.
2. Preheat oven to 200°C. Roll pastry out between 2 sheets of baking paper until 28cm in diameter. Line a 26cm x
5cm deep (18cm base measurement) pie tin with pastry and trim edge. Pinch edge of pastry to form a decorative trim. Refrigerate for 15 minutes.
3. Line pastry case with a piece of baking paper and fill with rice or baking blind beans. Bake for 15 minutes and then reduce the temperature to 180°C. Remove the paper and beans and continue to bake for 10 minutes or until firm to touch. Set aside to cool slightly.
4. Meanwhile, to make filling, set aside 80g of whole pecans for decorating the pie top. Chop remaining pecans. Whisk together eggs, corn syrup, sugar and butter in a bowl. Add melted chocolate and whisk until smooth.
5. Place pastry case on an oven tray. Sprinkle chopped pecans over base of pastry case and pour over filling. Arrange whole pecans around outer edge. Bake for 55-60 minutes, or until centre doesn’t wobble. Allow to cool completely before refrigerating overnight.
6. Serve with whipped cream or ice-cream.