There isn’t a recipe on the planet that I don’t think is improved with the addition of chocolate. I’m not the biggest fan of things that are too sweet, so toffee/caramel flavours are generally not my favourite. I always gravitate towards chocolate; the more bitter the better.

So while I wouldn’t ordinarily order a pecan pie, I couldn’t resist making this version which has a chocolate fudge element. Totally delicious.

Serves 12 – Delicious

INGREDIENTS

• 2 cups (300g) plain flour
• 50g good-quality cocoa
• 1/4 cup (55g) caster sugar
• 200g unsalted butter, chopped, chilled
• 2 tsp apple cider vinegar
• Vanilla ice cream, to serve

PECAN CHOCOLATE FILLING

• 4 large eggs, at room temperature
• 3/4 cup (175g) liquid glucose
• 1/3 cup (80ml) treacle
• 1/3 cup (80ml) maple syrup
• 1/2 cup (110g) caster sugar
• 1 tbs vanilla bean paste
• 1/4 cup (35g) cornflour
• 150g dark (70%) chocolate, melted, cooled
• 110g unsalted butter, melted, cooled
• 2 cups (250g) pecans, toasted, finely chopped

• To make pastry, place flour, cocoa, sugar and a pinch of salt flakes in a bowl. Add butter and, using your hands, rub in until resembling coarse crumbs (leave some big pieces of butter to ensure a flaky crust). Make a well in the centre. Gradually add vinegar and 100ml iced water, kneading until a smooth dough forms. Enclose in plastic wrap and chill for 2 hours or overnight.
• Remove dough from fridge 10 minutes before rolling. Roll out on a lightly floured surface to 3mm thick. Use to line the base and side of a 26cm x 4cm pie dish or loose-based tart pan. Pinch the edges to form a fluted edge. Freeze for 20 minutes.
• Preheat oven to 200°C. Place pie crust on a baking tray and line with baking paper and pastry weights. Bake for 20 minutes or until edge is beginning to dry. Remove weights and paper, and bake for a further 20 minutes until base and side are dry. Set aside to cool slightly. Reduce oven to 160°C.
• For the pecan chocolate filling, whisk eggs, glucose, treacle, maple syrup, sugar, vanilla, cornflour, chocolate and a pinch of salt flakes in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in half the pecans and pour into cooled base. Scatter remaining 1 cup (125g) pecans over the top. Bake for 1 hour 50 minutes or until set with a very gentle wobble in the centre. Cool completely, then rest for 4 hours at room temperature. Serve warm or chilled with ice cream.