Choc Chip Pecan Pie

Ingredients

• 300 gWheat flour
• 225 gButter
• 100 gCream cheese
• 8 gPowdered sugar
• 200 mlMaple syrup
• 350 gSugar
• 4 pcsEgg
• 5 gVanilla extract
• 400 gPecan
• 200 gChocolate
• 3 gSalt

Instructions

1. 1

   Make the pastry

   • Put 300 g plain flour, 75 g butter, 100 g cream cheese, 1 tbsp (≈8 g) icing sugar and 1/4 tsp (≈1.5 g) salt into a food processor and blend until the mixture resembles breadcrumbs.
   • With the blade running, drizzle in 2–3 tsp cold water until the mixture starts to clump. Tip onto a work surface, bring briefly together, pat into a disc and wrap in cling film. Chill for at least 20 minutes.
   • Heat oven to 200 °C (180 °C fan). Roll out the pastry and line a deep 23 cm fluted tin, leaving a 1 cm overhang.
2. 2

   Blind-bake

   • Line with baking parchment (scrunch to make pliable) and fill with baking beans. Blind-bake 15–20 minutes until sides are set, remove beans and paper and bake 5 minutes until golden.
   • Trim the pastry flush with the tin and patch any cracks with reserved pastry scraps.
3. 3

   Prepare the filling

   • Weigh 150 g butter, 200 ml maple syrup, 250 g light brown sugar, 100 g dark brown sugar and 1/4 tsp salt into a pan. Heat until butter melts and sugar dissolves. Cool 10 minutes.
   • Reduce oven to 160 °C (140 °C fan). Beat 4 eggs, add the syrup mixture, 1 tsp vanilla and 400 g pecans and mix well.
4. 4

   Assemble and bake

   • Pour half the filling into the tart case, scatter half the chocolate chips over it, then spoon over the remaining filling and chocolate.
   • Bake on the middle shelf for 50–55 minutes until set. Cool, then chill for at least 2 hours before serving.