Choc Chip Pecan Pie

Ingredients

• 300g Plain Flour
• 75g Butter
• 100g Cream Cheese
• 1 tbls Icing Sugar
• 200ml Maple Syrup
• 250g Light Brown Soft Sugar
• 100g Dark Brown Soft Sugar
• 4 Eggs
• 1 tsp Vanilla Extract
• 400g Pecan Nuts
• 200g Dark Chocolate Chips

Instructions

1. Start by making the pastry. Place the flour, butter, cream cheese, icing sugar, and a pinch of salt into a food processor. Blitz until the mixture resembles fine breadcrumbs. With the motor running, drizzle in 2–3 teaspoons of cold water until the dough starts to clump together. Turn it out onto a work surface, briefly knead into a ball, flatten into a disc, wrap in cling film, and chill for at least 20 minutes. Preheat the oven to 200°C (180°C fan).
2. Remove the pastry from the fridge and let it sit at room temperature for about 5 minutes to soften slightly. Lightly flour the work surface and roll the pastry into a circle about the thickness of a coin. Use it to line a deep, 23 cm fluted tart tin, pressing it into the corners and up the sides with no gaps. Leave about 1 cm overhanging, reserving the trimmings. Line with crumpled baking parchment and fill with baking beans. Blind-bake for 15–20 minutes until the sides are set, then remove the parchment and beans and return to the oven for 5 minutes until golden. Trim the edges flush with the tin and patch any cracks with the reserved pastry.
3. Meanwhile, place the butter, maple syrup, light brown sugar, dark brown sugar, and a pinch of salt into a saucepan. Heat gently, stirring, until the butter has melted and the sugar has dissolved into a smooth mixture. Remove from the heat and allow to cool for about 10 minutes. Reduce the oven temperature to 160°C (140°C fan).
4. Lightly beat the eggs in a bowl. Add the syrup mixture, vanilla extract, and pecan nuts, and mix until well combined. Pour half of the filling into the prepared tart case, scatter over half of the chocolate chips, then cover with the remaining filling and chocolate chips.
5. Bake on the middle shelf of the oven for 50–55 minutes, until the filling is set. Remove from the oven and allow to cool completely, then chill for at least 2 hours before serving.

instructions_source: editorial-classic