Chocolate Pecan Pie

Prep and cook time: 1 to 2 hours

Serves: 6-8

½ x 375g pack fresh dessert shortcrust pastry
175g brown sugar
50g unsalted butter, diced
175g golden syrup
100g pecans, roughly chopped
50g dark chocolate
3 medium size eggs, beaten
50g pecan halves

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Roll out the pastry to line a loose bottomed flan ring 20cm in diameter. Prick the pastry base lightly with a fork and refrigerate for 10-15 minutes.

Place the sugar, butter and syrup in a heavy based pan over a moderate heat. When the ingredients have melted remove the pan from the heat.

Add the roughly chopped pecans and chocolate. Stir the chocolate until it has melted.

Add the beaten eggs and mix thoroughly.

Place a disc of greaseproof paper into the lined pastry case and fill with baking beans or rice.

Place the flan ring onto a baking sheet and into preheated oven. Bake for 10-12 minutes. Remove the baking beans and cook for a further 5 minutes until the pastry is golden brown. Reduce the oven temperature to 180°C, 350°F, Gas Mark 4.

Pour the pecan filling carefully into the baked pastry case. Place the pecan halves on top and return the pie to the oven.

Bake for 30-35 mintues until the filling is firm to the touch and slightly domed.