Ingredients for the shortcrust (Mürbeteig):
1 1/2 Cups plain Flour
125g Butter, chilled, chopped
1/3 Cup Caster Sugar
1 tablespoon cold water
Preheat the oven to 200°C, 400°F
Mix the flour, Salt and Sugar in a bowl. Add the cold butter and mix it by hand to a crumbely mixture. Then you add the Egg amd Water and process it fast together (Don’t work the pastry too much at this stage). Let the pastry rest for at least 30 minutes in the fridge.
Turn pastry onto a lightly floured surface. Shape it into a disc with the rolling pin.
Place the dough disc into the tin, prick the base with a fork and weigh down with beans or Rice (So the dough can’t rise). Bake for 10 minutes then remove the beans and bake for a further 10 minutes.
Reduce the oven temperature to 150ºC, 300ºF
Ingredients for the filling:
3 Cups Pecan nuts
4 oz dark Chocolate (110g)
1 Cup fine Brown Sugar
3/4 Cup Sugar cane syrup or Corn Syrup
4 oz. Butter (110g)
1 Pinch of Salt
Put some pecan nut halves on the side (I took 8, but you can cover the top with as many as you like) Crush the rest of the pecan nuts and the chocolate (in a plastic bag. Chocolate can be easily crushed when it’s very cold) in little pieces.
Fill them on the bottom of the pie shell.
Combine corn syrup or sugar cane syrup, brown sugar, salt, butter in a little pan and heat it up. Keep stirring and let it cook for at least 1 minute. Then let it cool off a little and add the whisked eggs. Mix well. Pour the mix over the pecan-chocolate pieces. then arrange pecan halves on top of the pie.
Bake at 300° for 30 minutes; reduce oven temperature to 260° (130°C), and bake 30 more minutes. Let it cool for one hour before serving.
A very sweet treat for all the sweeties, chocolate and pecan fans! Enjoy!