Chocolate Pecan Pie

Do we really need chocolate pie to kick start the week? Hell yeah.


NOTE: I have laying hens who give wonderful eggs with orange yolks, that's why my pastry is so yellow.


Chocolate Pecan Pie
adapted from Donna Hay

For the Pastry:
225g (1/2 cups) plain flour
125g unsalted butter, chopped
80g (1/2 cup) icing sugar
Pinch of salt
3 egg yolks
2 teaspoon vanilla extract
1 tablespoon iced water
1 egg white, lightly beaten

For the Filling:
90g (1/2 cup) brown sugar
175g (1/2 cup) brown rice syrup
40g unsalted butter, extract, melted
100g dark chocolate, melted
Pinch of salt
3 eggs
60ml (1/4 cup) cream
125g pecans

Make the Pastry:
Put the flour, butter, sugar and salt into the bowl of a food processor and blitz until it resembles breadcrumbs. Keep your motor runnin' (Head out on the highway. No, not really), and pour the egg yolks and vanilla down the funnel. Add the water and process until it comes together into a ball around the blade. Turn out onto a lightly floured board and bring it together into a smooth ball with your hands. Pat it out to a disc, wrap it in cling film and rest it in the fridge for 1 hour.

Preheat the oven to 160C. Grease a 11cm x 34cm loose-bottomed tart tin. Set aside

Roll the pastry out to about 3mm thick. Line the prepared tart tin with it, trim the excess pastry and prick the base with a fork. Refrigerate for 30 minutes. Brush the base and sides with the egg white and place the tin on a baking tray. Set aside.

Make the Filling:
Put the sugar, brown rice syrup, butter, chocolate, salt, eggs and cream into a bowl and whisk to combine. Pour into the pastry shell and top with pecans. Bake for 30 minutes or until just set. Allow to cool before slicing.