Ingredients for dough are enough to line and cover a 8.5 - 9 inch pie dish
Pre-heat oven to 180 degrees C
Place the flour, Butter, Caster Sugar, Coco and salt in a bowl and mix together.
Gently rub the butter into the flour, using your fingertips, until it resembles coarse crumbs.
Make a well in the center of the dry ingredients and add the iced water a little at a time, using a knife to mix the dough as you go.
Turn out the dough on to a floured surface and knead lightly until smooth.
Shape into a ball, wrap in cling film and leave to rest in the fridge for at least half an hour.
Roll out 2 thirds of the dough onto a floured surface to about 2.5 cm larger than pie dish then gently place the pastry into the dish carefully pressing into the sides.
Once this is done, place in the fridge whilst you prepare the filling
Mix together the Muscuvado sugar, syrup, eggs and vanilla and whisk with a fork.
Spread the pecan nuts and chocolate on the bottom of the pastry filled pie dish, then pour over the syrup mixture
Roll out remaining third of the pastry and cut into strips, slightly longer than the radius of the pie dish.
Lay the strips over the top of the pie to create a lattice, dab a little water on the underside where the strip meets the edge, and press lightly to seal, trim the edges with a knife and glaze with egg yoke
Bake for 40-50 minutes until filling is set but slightly gooey, the filling should wobble slightly, leave to one side to cool.
Best served cold with Ice cream
This recipe originally came from a book Pie by Angela Boggiano, i had to make some changes though.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 647 (57%)|
|Amt Per Serving||% DV|
|Total Fat 71.9g||96 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 254.7mg||78 %|
|Sodium 280.3mg||10 %|
|Potassium 514.8mg||14 %|
|Total Carbohydrate 111.1g||33 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 102.8g|
|Protein 17.2g||25 %|
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Calories per serving: 1129
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