Recipe | Sweet
Gooey Chocolate Pecan Pie
250 grams short crust pastry
- preheat over to 190 C
- roll out the pastry on lightly floured surface
- line 20 cm flan fin
- gently prick base with a fork
- blind bake for 10 min
- bake for a further 5 min
- reduce temp to 180 C
1 egg
- place egg in a bowl and whisk until pale in colour
100 g castor sugar
- gradually add sugar
25 g plain flour
250 g golden syrup
65 g butter, melted
25 g white chocolate, roughly chopped
25 g milk chocolate, roughly chopped
50 g pecan nuts, roughly chopped
- add flour, golden syrup, butter, chocolate, pecan nuts
- pour mixture into pastry shell
- Cook for 20-25 min or until golden brown.
- The filling mixture will not appear set
- Allow to cool
- remove from tin
6-8 pecan nuts (for decoration)
icing sugar to dust
- decorate with pecans
- dust with icing sugar
- serve warm