Chocolate Pecan Pie
Try out my spin on a pecan pie with a bourbon biscuit base and hidden chocolate chunks under a smooth layer of caramel. This makes for a deliciously decadent pecan pie.
For the base:
300g pack of bourbon biscuits
75g unsalted butter, melted
For the Filling:
150g golden syrup
100g unsalted butter
200g soft light brown sugar
1tsp vanilla extract
2tbsp Irish cream (like Baileys)
100g dark chocolate, chopped
200g pecans, lightly toasted
Start by making the base. Whizz up the bourbon biscuits either in a food processor (or in a bag with a rolling pin and a lot of patience). Mix in the melted butter, then press the biscuit mixture into the base and sides of a 25cm tart tin to form your tart case. Put it in the fridge to harden whilst you make the filling.
Preheat the oven to 180°C. In a saucepan, melt the golden syrup, butter and sugar over a low heat. Add the vanilla and Irish cream then take off the heat. When the filling mixture has cooled a little, whisk in the 3 eggs.
Take the biscuit base out of the fridge and scatter over the chopped chocolate, followed by the toasted pecans. Pour over the filling, place the tart tin on to an oven tray to prevent drips, then cook in the oven for 35-40 minutes or until it has set in the middle (it should still have a bit of wobble).
Remove from the oven and leave to cool completely before serving. This pie can be made a couple of days in advance and even tastes better after a few days.