Choc Chip Pecan Pie

4 steps · 27 min total

1. 01

   Prepare the Pastry Dough

   Combine the plain flour, butter, cream cheese, icing sugar, and 1/4 tsp salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs. With the blade running, drizzle in 2-3 tsp cold water through the funnel until the dough just starts to clump together.

   Tip the mixture onto a work surface and bring it together, kneading briefly into a ball. Pat the dough into a disc, wrap it in cling film, and chill for at least 20 minutes. Meanwhile, heat your oven to 200°C/180°C fan/gas 6.

2. 02

   Blind-Bake the Crust

   Take the pastry from the fridge and let it sit at room temperature for 5 minutes to soften slightly. Lightly flour your work surface, then unwrap the pastry and roll it into a circle about the thickness of a £1 coin.

   Carefully use the rolled pastry to line a deep, 23cm round fluted tin (about 3cm deep). Press the pastry into the corners and up the sides, ensuring there are no gaps. Leave about 1cm of pastry overhanging the edge of the tin, and keep any remaining pastry scraps aside for later. Line the pastry with baking parchment (crumpling it first helps it fit better) and fill with baking beans.

   Blind-bake for 15-20 minutes until the sides are set. Remove the parchment and baking beans, then return the crust to the oven for another 5 minutes, or until it turns a light golden brown. Once baked, use a small serrated knife to trim the pastry flush with the top of the tin. If you notice any cracks in the crust, you can patch them up with those reserved pastry scraps.

3. 03

   Melt the Syrup Base

   While the crust bakes, combine the butter, maple syrup, light brown soft sugar, dark brown soft sugar, and 1/4 tsp salt in a saucepan. Heat over medium-low heat, stirring constantly, until the butter has melted and the sugars have fully dissolved, leaving a smooth mixture. Remove the pan from the heat and let it cool for 10 minutes.

   Reduce your oven temperature to 160°C/140°C fan/gas 3.

4. 04

   Fill and Bake the Pie

   In a separate bowl, beat the eggs. Pour the cooled syrup mixture into the beaten eggs, then stir in the vanilla extract and pecan nuts until everything is well combined.

   Pour about half of this filling mixture into the blind-baked tart case. Scatter half of the dark chocolate chips evenly over the filling. Carefully pour the remaining filling over the chocolate chips, then top with the rest of the chocolate chips.

   Bake the pie on the middle shelf of your preheated oven for 50-55 minutes, or until the center is set and no longer wobbly when you gently shake the tin. Remove the pie from the oven and let it cool completely at room temperature, then chill for at least 2 hours before slicing and serving.