Pecan pie is one of my favourites, especially with the added chocolate flavouring, YUM! This is a great dish to prepare for any get together, and can be made as mini pies too!
Ingredients:
- 200g shortcrust pasty (I used ready made)
- 1 cup pecans (plus 1/2 cup to decorate)
- 2 tbsp sunflower spread
- 2 1/2 tbsp flour
- 1/2 cup water
- 1/4 cup maple syrup
- 1/4 cup chocolate sauce
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Method:
- Preheat oven to 180c
- Prepare the pastry by rolling it out and assembling into a dish. Use a fork to pierce the pastry in a few areas then refrigerate while you prepare the fillikng
- Chop 1 cup of pecans and set aside
- Gentle melt the spread over a medium heat, when whisk in the flour. Cook for about 2 minutes, then add the water and continue to whisk. Cook until it thickens, for about 5 minutes
- Add in the maple syrup, chocolate sauce and sugar, and whisk to combine. Bring to a boil then reduce the heat down to a simmer and cook for 5 moer minutes, whisking regularly. Then stir in the vanilla extract and pecan halves
- Remove the pastry from the fridge and pour the warm filling into the pastry. Top with the remaning pecans and place in the oven to cook for 25 minutes
- Allow to cool for 5 minutes then serve!
