Choc Chip Pecan Pie

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

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. 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.

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