Choc Chip Pecan Pie

Ingredients

• 10 1/2 ozall-purpose flour, for pastry
• 2 3/4 ozbutter, for pastry; cold
• 3 1/2 ozcream cheese, for pastry
• 1 tbsppowdered sugar, for pastry
• 1/4 tspsalt, for pastry
• 5 1/4 ozbutter, for filling
• 7/8 cupmaple syrup, for filling
• 8 3/4 ozlight brown soft sugar, for filling
• 3 1/2 ozdark brown soft sugar, for filling
• 1/4 tspsalt, for filling
• 4eggs, beaten; for filling
• 1 tspvanilla extract, for filling
• 14 ozpecan nuts, for filling
• 7 ozdark chocolate chips, layered through filling

Method

1. 1

   Make the pastry: put the flour, cold butter, cream cheese, powdered sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs, then drizzle in 2–3 tsp cold water with the blade running until the mixture clumps together.

2. 2

   Tip onto a work surface and bring together into a ball. Pat into a disc, wrap in cling film and chill for at least 20 minutes.

3. 3

   Heat the oven to 400°F / 350°F fan / Gas 6. Leave the pastry at room temperature for 5 minutes, then roll out on a floured surface to about 3mm thick — the thickness of a £1 coin.

4. 4

   Line a deep 23cm fluted tart tin with the pastry, pressing it into the corners and up the sides so there are no gaps. Leave 1cm overhanging and keep a few of the pastry scraps for patching later. Line with baking parchment and fill with baking beans, then blind-bake for 15–20 minutes until the sides are set. Take out the parchment and beans and bake for a further 5 minutes until golden. Trim the pastry flush with the top of the tin — a small serrated knife works best.

5. 5

   Reduce oven to 320°F / 285°F fan / Gas 3. Melt the 150g butter with the maple syrup, both sugars and ¼ tsp salt in a pan, stirring until smooth. Remove from heat and cool for 10 minutes.

6. 6

   Beat the eggs in a bowl. Stir in the cooled syrup mixture, vanilla and pecan nuts until combined.

7. 7

   Pour half the filling into the pastry case, scatter over half the chocolate chips, then cover with the remaining filling and remaining chocolate chips.

8. 8

   Bake on the middle shelf for 50–55 minutes until set. Cool completely, then chill for at least 2 hours before serving.