Place the flour, sugar and salt in the bowl of a food processor and pulse to blend.
Add the butter and process until the mixture resembles breadcrumbs. Add the 45 ml of milk and process until the mixture comes together to form a dough. Use the remaining 10 m milk to bring the dough to the correct consistency if necessary.
Use your hands to form the dough into a smooth ball. Flatten the ball with your hand, wrap in cling film and rest in the refrigerator for 1 hour to firm.
On a clean dry surface dusted with extra flour, roll the pastry out and line the bottom and sides of pie dish which has been sprayed with non-stick spray. Place the pastry into the fridge while you prepare the filling.
In a large bowl whisk together the eggs, sugar, maple syrup, butter and vanilla essence until well blended.
Stir in the chocolate and the pecan nuts.
Pour the filling into the prepared pie dish. Bake the pie on the lower rack of an oven preheated to 170°C for 45 minutes to 1 hour until the pastry is golden and the filling is set.
Allow to cool.
Serve at room temperature or gently warmed with vanilla ice cream and chocolate sauce.Recipe reprinted with permission of PomegranateDays. To see more recipes, click here.