Choc Chip Pecan Pie

Instructions

1. 1

   First, make the pastry. Tip the flour, 75g butter, cream cheese, icing sugar, and 1/4 tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together.

2. 2

   Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins.

3. 3

   Heat oven to 200C/180C fan/gas 6. Remove pastry from the fridge and leave for 5 mins to soften. Flour the work surface, unwrap the pastry, and roll to a circle the thickness of a £1 coin.

4. 4

   Line a deep, 23cm round fluted tin with the pastry. Press into corners and sides, leaving 1cm overhanging. Line with baking parchment and fill with baking beans. Blind-bake for 15-20 mins, then remove parchment/beans and bake for 5 more mins until golden brown. Trim the pastry flush with the top while warm.

5. 5

   Meanwhile, weigh 150g butter, maple syrup, and both sugars into a pan; add 1/4 tsp salt. Heat until butter has melted and sugar dissolved, stirring until smooth. Remove from heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.

6. 6

   Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined.

7. 7

   Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips.

8. 8

   Bake on the middle shelf for 50-55 mins until set. Remove and leave to cool, then chill for at least 2 hrs before serving.