Recipe by CadburyChocolate Pecan Pie
  1. Preheat oven to Gas 5, 190 C and grease a 26cm fluted flan tin.
  2. Roll out the pastry on a floured board and use to line the tin, bake blind for 15minutes, then remove the baking beans and cook for a further 5 minutes until golden and crisp. Remove from the oven and reduce the oven temperature to Gas 4, 180 C.
  3. Place the syrup and demerara sugar into a pan and cook over a low heat until the sugar is dissolved. Bring to the boil and cook without stirring for 3 minutes.
  4. Remove from the heat and add the chocolate and butter and allow to melt. Cool slightly then beat in the eggs.
  5. Pour into the pastry case and arrange the nuts over the surface. Bake for 25-30 minutes until firm. Cool before removing from the tin.
  • Try using a bought ready made pastry case if short of time.
The Necessaries
  • 500 g Ready made short crust pastry
  • 125 ml golden syrup
  • 100 g demerara sugar
  • 150 g Cadbury Bournville broken up
  • 50 g Unsalted butter
  • 3 Medium eggs beaten
  • 125 g Unsalted pecan nuts
  • Prep time 15 MINS
  • Cook time 50 MINS
Nutritional Info
Nutrition Name per serving
Energy 1615.0 kj
Energy 385.7 kcal
Fat 25.0 g
Saturated fat 9.1 g
Salt 0.4 g
Sugars 20.0 g

My Notes