Choc Chip Pecan Pie

Dessert · United States classic.

Ingredients

• 300g Plain Flour
• 75g Butter
• 100g Cream Cheese
• 1 tbls Icing Sugar
• 150g Butter
• 200ml Maple Syrup
• 250g Light Brown Soft Sugar
• 100g Dark Brown Soft Sugar
• 4 Eggs
• 1 tsp Vanilla Extract
• 400g Pecan Nuts
• 200g Dark Chocolate Chips

Method

1. Continue cooking — First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt.
2. Mix together — Blend until the mixture resembles breadcrumbs.
3. Mix together — Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together.
4. Knead — Tip onto a work surface and bring together, kneading briefly into a ball.
5. Chill — Pat into a disc, wrap in cling film, and chill for at least 20 mins.
6. Heat the pan — Heat oven to 200C/180C fan/gas 6. Remove the pastry from the fridge and leave at room temperature for 5 mins to soften.
7. Roll out — Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin.
8. Continue cooking — Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep.
9. Continue cooking — Press the pastry into the corners and up the sides, making sure there are no gaps.
10. Continue cooking — Leave 1cm pastry overhanging (save some of the pastry scraps for later).
11. Continue cooking — Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans.
12. Bake — Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown.

More United States recipes

• Classic Cheeseburger
• BBQ Ribs
• Mac and Cheese
• Southern Fried Chicken
• Clam Chowder
• Buttermilk Pancakes