Chocolate Nut Pie

"If you think this recipe is too sweet, just simply add less sugar. If you don't have pecan nuts, just replace by using almond or walnut."
 
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Ready In:
2hrs 30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Sift flour into a bowl. Stir in caster sugar, Work in the butter evenly with fingertips until well combined.
  • Beat the egg and orange rind in a bowl, then stir in the mixture to make a firm dough. Add water if too dry.
  • Roll out the pastry on a lightly floured surface and use to line a deep, 20cm/8in loose based flan tin. Chill for 30 minutes.
  • Preheat oven to 180°C.
  • Make the pie filling. Mix the golden syrup, muscavado sugar, chocolate and butter in a small saucepan. Heat mixture gently until smooth and melted.
  • Remove pan from heat and beat in the eggs and the vanilla essence, Sprinkle the pecan nuts into chilled pastry case and carefully pour in the melted chocolate mixture.
  • Place pie on a baking sheet and bake for 50-60 minutes Cool completely in the tin.

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