Choc Chip Pecan Pie

Ingredients

• 300 gall-purpose flour, for pastry
• 75 gbutter, for pastry; cold
• 100 gcream cheese, for pastry
• 1 tbsppowdered sugar, for pastry
• 1/4 tspsalt, for pastry
• 150 gbutter, for filling
• 200 mlmaple syrup, for filling
• 250 glight brown soft sugar, for filling
• 100 gdark brown soft sugar, for filling
• 1/4 tspsalt, for filling
• 4eggs, beaten; for filling
• 1 tspvanilla extract, for filling
• 400 gpecan nuts, for filling
• 200 gdark chocolate chips, layered through filling

Method

1. 1

   Make the pastry: put the flour, cold butter, cream cheese, powdered sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs, then drizzle in 2–3 tsp cold water with the blade running until the mixture clumps together.

2. 2

   Tip onto a work surface and bring together into a ball. Pat into a disc, wrap in cling film and chill for at least 20 minutes.

3. 4

   Line a deep 23cm fluted tart tin with the pastry. Press in firmly, leaving 1cm overhang. Blind-bake with parchment and baking beans for 15–20 minutes, then remove and bake for a further 5 minutes until golden. Trim the pastry flush with the tin.

4. 5

   Reduce oven to 160°C / 140°C fan / Gas 3. Melt the 150g butter with the maple syrup, both sugars and ¼ tsp salt in a pan, stirring until smooth. Remove from heat and cool for 10 minutes.

5. 6

   Beat the eggs in a bowl. Stir in the cooled syrup mixture, vanilla and pecan nuts until combined.

6. 7

   Pour half the filling into the pastry case, scatter over half the chocolate chips, then cover with the remaining filling and remaining chocolate chips.

7. 8

   Bake on the middle shelf for 50–55 minutes until set. Cool completely, then chill for at least 2 hours before serving.

8. 3

   Heat the oven to 200°C / 180°C fan / Gas 6. Leave the pastry at room temperature for 5 minutes, then roll out on a floured surface to about 3mm thick — the thickness of a £1 coin.