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Name: Chocolate Pecan Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 375 375 g pack fresh dessert; 3 md Size eggs; beaten; 50 g Unsalted butter; diced (2oz); 50 g Dark chocolate; (2oz); 175 g Golden syrup; (6oz); 100 g Pecans; roughly chopped; ; pastry; 175 g Brown sugar; (6oz); ; (31/2oz); 50 g Pecan halves; (2oz)

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INGREDIENTS

1/2 375 375 g pack fresh dessert
3 md Size eggs; beaten
50 g Unsalted butter; diced (2oz)
50 g Dark chocolate; (2oz)
175 g Golden syrup; (6oz)
100 g Pecans; roughly chopped
; pastry
175 g Brown sugar; (6oz)
; (31/2oz)
50 g Pecan halves; (2oz)

Servings

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll out the pastry to line a loose bottomed flan ring 20cm (8 inches) in diameter. Prick the pastry base lightly with a fork and refrigerate for 10-15 minutes. Place the sugar, butter and syrup in a heavy based pan over a moderate heat. When the ingredients have melted remove the pan from the heat. Add the roughly chopped pecans and chocolate. Stir the chocolate until it has melted. Add the beaten eggs and mix thoroughly. Place a disc of greaseproof paper into the lined pastry case and fill with baking beans or rice. Place the flan ring onto a baking sheet and into preheated oven. Bake for 10-12 minutes. Remove the baking beans and cook for a further 5 minutes until the pastry is golden brown. Reduce the oven temperature to 180 C, 350 F, Gas Mark 4. Pour the pecan filling carefully into the baked pastry case. Place the pecan halves on top and return the pie to the oven. Bake for 30-35 mintues until the filling is firm to the touch and slightly domed. NOTES : A re-working of an American classic.This dessert is now a very popular choice and is very straight forward to make.

NOTES

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Chocolate Pecan Pie

1/2    375 375 g pack fresh dessert
3 md Size eggs; beaten
50 g Unsalted butter; diced (2oz)
50 g Dark chocolate; (2oz)
175 g Golden syrup; (6oz)
100 g Pecans; roughly chopped
 ; pastry
175 g Brown sugar; (6oz)
 ; (31/2oz)
50 g Pecan halves; (2oz)

Preheat the oven to 200 C, 400 F, Gas Mark 6.    Roll out the pastry to line a loose bottomed flan ring 20cm (8  inches) in diameter. Prick the pastry base lightly with a fork and  refrigerate for 10-15 minutes.    Place the sugar, butter and syrup in a heavy based pan over a moderate  heat. When the ingredients have melted remove the pan from the heat.    Add the roughly chopped pecans and chocolate. Stir the chocolate  until it has melted.    Add the beaten eggs and mix thoroughly.    Place a disc of greaseproof paper into the lined pastry case and fill  with baking beans or rice.    Place the flan ring onto a baking sheet and into preheated oven. Bake  for 10-12 minutes. Remove the baking beans and cook for a further 5  minutes until the pastry is golden brown. Reduce the oven temperature  to 180 C, 350 F, Gas Mark 4.    Pour the pecan filling carefully into the baked pastry case. Place the  pecan halves on top and return the pie to the oven.    Bake for 30-35 mintues until the filling is firm to the touch and  slightly domed.        NOTES : A re-working of an American classic.This dessert is now a very  popular choice and is very straight forward to make.

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Nutrition

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Serving Size: 1 Serving (600g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.