This sticky, gooey chocolate pie is perfect served warm with vanilla ice cream. As the filling is quite rich and sweet, a whole pastry lid would be too heavy—the lattice pastry topping is much lighter, as well as looking lovely.
Reprinted with permission from the publisher, Octopus Publishing, from Pie by Angela Boggiano. Mitchell Beazley 2013.
|10 oz sweet shortcrust pastry||3 eggs, lightly beaten|
|3 1/2 tablespoons unsweeted cocoa powder, to replace 3 1/2 tablespoons flour in the pastry||2 teaspoons vanilla extract|
|1 cup light brown sugar||1 3/4 cups roughly chopped pecans|
|1/2 cup corn syrup||3 oz dark bittersweet chocolate, chopped|
Preheat the oven to 350°F.
Grease a 9 in pie dish. Roll out two-thirds of the pastry on a lightly floured surface to about 1/8 in thick and 1 in bigger than the dish. Place the pastry into the dish and carefully press into the sides. Trim the edges and chill while you make the filling.
Mix together the sugar, syrup, eggs, and vanilla and whisk with a fork. Spread the pecans on the bottom of the pastry shell with the chocolate. Pour the syrup mixture over the nuts and chocolate.
Roll out the remaining pastry and cut into strips to form a lattice topping over the pie. Trim the edges with a knife to neaten.
Bake for 35–40 minutes until the filling is set but gooey and oozing. The filling will be a bit wobbly but will set further on cooling. Cool completely before cutting into wedges to serve.
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