Hooray for Friday Pie-day

I love pies. And I’ve recently found out that Friday is Pie Day. I can get on board with that!

I love sweet things, and when they include nuts, I can try and convince myself they’re healthy. And also, Green & Black’s Chocolate is organic and stuff.

So this is a totally guilt free dessert 😉 (or snack, or lunch if you so wish!)

Green & Black’s Chocolate Pecan Pie (Courtesy of Green & Blacks Chocolate Recipes)

Serves: 8

Ingredients

255g (9 oz) Ready-made sweet short crust pastry

85g (3 oz) Green & Black’s Organic Dark 70% Chocolate (finely chopped)

5 tbsp. Unsalted butter

2 Large free-range eggs

⅓ cup caster sugar

½ cup Golden syrup

1 tsp. Vanilla extract

100g (3 ½ oz) Pecans (finely chopped)

100g (3 ½ oz) Pecan halves (to decorate)

Instructions

Preheat the oven to 180°C.

Place a baking sheet in the oven to heat up. Lightly dust the work surface with flour and roll out the shortcrust pastry to the thickness of a £1 coin. Use it to line an eight inch loose-bottomed quiche pan with 1 ¼ inch straight-edged sides but do not trim off the excess. Chill until needed.

Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Cool slightly.

Place the eggs, sugar, golden syrup, vanilla extract, and cooled chocolate mixture in a large bowl and beat together until smooth. Fold in the chopped pecans, then pour into the pastry.

Trim the pastry to ½ an inch above the filling. Decorate the surface with the pecan halves.

Transfer the pie to the hot baking sheet in the oven and bake for 40 to 45 minutes until just set.

Serve warm with vanilla ice cream 😍