Chocolate Pecan Pie (again, but a little different)

So I have to be honest, I’m not a huge pastry fan. So when I got a craving for Green & Black’s Chocolate Pecan Pie again, I thought I’d change up the crust. I swapped out the pie crust for a chocolate digestive biscuit base which really complimented the dreamy chocolate -pecan filling.

Also, I have neither the rolling pin or kitchen space to do any pastry justice. Maybe one day I will, but today is just not that day.

Chocolate Pecan Pie

(adapted from Green & Black’s)

For the base:

  • 80g unsalted butter, plus extra for greasing
  • 60g dark (70-85% cocoa solids) chocolate
  • 225g digestive biscuits

– For the base, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Crush the biscuits (I use a blender) into fine crumbs and add to the melted mixture.

– Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press it down and let it chill for half an hour in the fridge.

For the filling:

  • 75g dark (70% cocoa solids) chocolate, finely chopped
  • 75g unsalted butter
  • 2 medium free-range eggs
  • 75g caster sugar
  • 200g golden syrup
  • 1 teaspoon vanilla extract
  • 100g pecans, finely chopped, plus 100g pecan halves, to decorate

– Preheat the oven to 180degreescelcius/gas mark 4.

– Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Cool slightly.

– Put the eggs, sugar, golden syrup, vanilla extract and cooled chocolate mixture in a large bowl and beat together until smooth. Fold in the chopped pecans, then pour into the chilled biscuit base. Decorate the surface with pecan halves.

– Bake for 40-45 minutes until just set.

Serve warm or at room temperature with cream or vanilla ice cream.

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