Sticky Chocolate Pecan Pie

Ingredients

Crust

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 8 tablespoons unsalted butter, chilled and cut into small pieces
• 1 egg yolk
• 1 tablespoon cold water

Chocolate Filling

• 3 tablespoons unsalted butter, softened
• 3/4 cup firmly packed light brown sugar
• 2/3 cup corn syrup or golden syrup
• 3 large eggs, beaten
• 1 tablespoon vanilla extract
• 3 1/2 ounces bittersweet chocolate, melted
• 1 cup pecan halves

Directions

1. 1

   To make the dough: Preheat oven to 350ºF and butter a 9-inch tart pan or round baking dish.

2. 2

   Put the flour, salt, sugar and butter in the bowl of a food processor. Process until mixture resembles fine crumbs.

3. 3

   With machine running, add egg yolk and water through the feed tube. Pulse until the dough comes together. (If crumbs are dry, add a teaspoon or so more water.). Turn dough out onto a sheet of plastic wrap, wrap and chill for 15 minutes.

4. 4

   After dough is chilled, dust a flat surface with a little flour & using a rolling pin, roll into a large circle, 2 inches larger than your baking pan. Ease dough into prepared pan & liberally prick surface with a fork.

5. 5

   Chill again for 15 minutes. After chilling, line crust with a sheet of parchment paper then fill with dried beans.

6. 6

   Blind bake for 12 minutes, remove paper and beans then bake another 10 minutes or until lightly golden and just firm. Remove from oven.

7. 7

   Make the filling: Put the butter, sugar and corn syrup into a bowl and mix with a spoon or electric mixer until smooth.

8. 8

   Gradually beat in eggs and vanilla extract. Stir in the melted chocolate followed by the pecans.

9. 9

   Pour filling into crust and bake for 35 minutes or until just firm to touch.

10. 10

    Remove from oven and let cool - the filling will sink slightly. Serve warm or at room temperature with vanilla ice cream or whipped cream.