Mocha Pecan Pie

Ingredients

Pastry
200g plain flour
60g castor sugar
100g butter
1 small egg, lightly beaten
A little ice-cold water, if necessary

Filling
100g cooking chocolate, broken into pieces
200g golden syrup
50g butter
4 eggs, beaten
1 tbsp Kahlua
½ tsp coffee emulco
½ tsp vanilla essence
170g toasted pecan nuts

Method

For the pastry
Sift flour into a mixing bowl. Stir in sugar and work in butter using your fingertips to combine the mixture until well combined. Add beaten egg and mix into a firm dough. Add a little ice-cold water if the mixture is too dry. Roll out the pastry and line a 20cm loose bottom flan tin. Chill in the refrigerator for 30 minutes.

For the filling
Mix golden syrup, chocolate and butter in a saucepan. Cook over very low heat until mixture is smooth.

Take the pan away from the heat and beat in the eggs. Add all essences and Kahlua to mix. Sprinkle pecan nuts into the chilled pastry case. Pour in the filling mixture and place the pie on a baking tray.

Bake in preheated oven at 180°C for 50-60 minutes or until the mocha filling is set.

From AllRecipes.com