Choc Chip Pecan Pie
A rich American dessert pie featuring a flaky crust filled with a pecan and chocolate chip filling, baked until set and chilled before serving.
Pasos
- 1
Make the pastry by blending plain flour, butter, and salt until the mixture resembles breadcrumbs. Drizzle in cold water gradually until the dough clumps, then bring together and chill for at least 20 minutes.
- 2
Roll the pastry to a circle the thickness of a coin and line a 23 cm round fluted tin. Fold overhang, line with parchment, and fill with baking beans. Blind-bake at 200C/180C fan/gas 6 for 15-20 minutes until set, remove parchment and beans, and bake 5 more minutes until golden. Trim edges.
- 3
Meanwhile, weigh butter, syrup, and sugars into a pan, add 1/4 tsp salt, melt until smooth, then cool for 10 minutes. Lower oven to 160C/140C fan/gas 3.
- 4
Beat eggs in a bowl, add the syrup mixture and vanilla, then mix in pecans. Stir in chocolate chips. Pour half the filling into the tart case, sprinkle with half the chocolate chips, then cover with the remaining filling and chips.
- 5
Bake on the middle shelf for 50-55 minutes until set. Remove from oven, let cool, then chill for at least 2 hours before serving.
