PECAN AND CHOCOLATE PIE
Prepare a brown sugar pastry shell and line the pan and 4 cm. up the sides of a 22-cm.-diameter pan. Set in the fridge for 30 minutes.
Chocolate pecan filling:
200 gr. pecans
140 gr. dark brown sugar 90 gr. maple syrup or honey ¼ tsp. salt
A little vanilla extract 3 Tbsp. brandy or rum
40 gr. melted butter
Place some of the pecans aside to be used as a topping. Break up the rest of the pecans into pieces and spread them around on top of the pastry shell.
Whip the eggs until they’re light and fluffy.
While mixing, add the sugar, syrup, salt and vanilla. Mix well until sugar has completely dissolved. Add rum and butter and mix. Pour the mixture onto the pie shell and pecans until it reaches 2/3 of the way up the side of the pan. Use the remaining pecans to decorate the top of the pie.
Bake in an oven that has been preheated to 190° for 40-45 minutes. If the top of the pie begins to burn, you can cover with aluminum foil for the second half of the baking time. Let cool and serve. Can be kept covered at room temperature for up to a week.