CHOCOLATE PECAN PIE

It's official.

Christmas is here.

Time for awkward work-parties, itchy Santa hats, dodgy cocktails and pie.

Let's go!

INGREDIENTS

adapted from Woman&Home

Pre-heat the oven to 200 C // 400 F // GM 6 and oil a loose-bottomed tin.

Break up the chocolate into a heatproof bowl, add the butter and melt over a pan of just-boiled water gently until glossy.

Set the chocolate aside and place the sugar and golden syrup into a saucepan.

Place over a fairly low heat until the sugar has dissolved and then increase the heat until bubbling. Boil like this for 3 minutes, stirring constantly, before removing from the heat to cool for ten minutes.

When this has cooled [try not to leave it much longer than ten minutes as it will begin to solidify], place the beaten eggs into a large mixing bowl. Add the now cooled chocolate and whisk together. Continue whisking and add the golden syrup mixture. Set aside.

Now roll out the pastry as thinly as possible and use to line your loose-bottomed tin. Using a scrap piece of pastry, push the sheet right into the nooks and crannies and remove any excess form the edges. Prick the base with a fork.

Grab a sheet of greaseproof paper and lay it over the pastry. On top of this pour some baking beans [rice or any kind of dried bean/pulse will do!] and bake the pastry for ten minutes.

Remove the greaseproof and beans and then place back into the oven for another five minutes to ensure the base is cooked and just browned.

Drop the oven temperature to 180 C // 350 F // GM 4 ready for the rest of the cooking process.

Fill the semi-cooked pastry case with the chocolate-caramel mixture and bake for 15 minutes.

Remove from the oven and decorate with pecan halves before baking again for 25-30 minutes, or until the filling is set but has a slight wobble to it. Delightful!

You could serve the pie sliced, with a dollop of thick cream or warmed with a generous scoop of ice-cream...

... but really all you need is a fork, a face, and a distinct lack of dignity. Enjoy.

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