Chocolate and pecan pie

Serves: 8

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Total Time: 70

Prep Time: 20

Cook Time: 50

• Flour to dust
• 250 gram(s) ready-made dessert shortcrust pastry
• 75 gram(s) plain chocolate, finely chopped
• 75 gram(s) unsalted butter
• 2 medium eggs
• 75 gram(s) caster sugar
• 200 gram(s) golden syrup
• 1 teaspoon(s) vanilla extract
• 100 gram(s) (3½oz) pecans, finely chopped, plus 100g (3½oz) pecan halves to decorate

Method

1. Preheat oven to 180°C (160°C fan) mark 4. Put a baking sheet in the oven to heat up. Lightly dust the worktop with flour and roll out the shortcrust pastry to the thickness of a £1 coin. Use it to line a 20.5cm x 3cm (8in x 1¼in), straight-edged, loose-bottomed quiche tin. Chill until needed.
2. Melt chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Cool slightly.
3. In a large bowl, beat together the eggs, sugar, golden syrup, vanilla extract and cooled chocolate mixture. Fold in the chopped pecans, then pour into the pastry case. Trim the pastry so it sticks up 1cm (0.5in) above the filling. Decorate the top with pecan halves. Put pie on the hot baking sheet in the oven and bake for 40-45min until just set. Serve warm or at room temperature with cream or vanilla ice cream.

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