Pecan pie but gooey, with chocolate. 🙂
Gooey Chocolate Pecan Pie
Ingredients
- 250 grams short crust pastry
- 1 egg
- 100 g castor sugar
- 25 g plain flour
- 250 g golden syrup
- 65 g butter melted
- 25 g white chocolate roughly chopped
- 25 g milk chocolate roughly chopped
- 50 g pecan nuts roughly chopped
- 6-8 pecan nuts for decoration
- icing sugar to dust
Instructions
- preheat oven to 190º C
- roll out the pastry on lightly floured surface
- line 20 cm flan fin
- gently prick base with a fork
- blind bake for 10 min
- bake for a further 5 min
- reduce temp to 180 C
- place egg in a bowl and whisk until pale in colour
- gradually add sugar
- add flour, golden syrup, butter, chocolate, 50 grams pecan nuts
- pour mixture into pastry shell
- bake at 190º C until golden brown (~20-25 min)
- The filling mixture will not appear set
- Allow to cool
- remove from tin
- decorate with pecans
- dust with icing sugar
- serve warm