Name: Chocolate pecan pie
Yield: 10 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 125.00 g butter cold, diced; 50.00 ml icing sugar; 1.00 eggs yolk only; 50.00 ml water ice-cold; 250.00 ml cocoa powder; 25.00 ml vanilla essence; 410.00 g evaporated milk; 750.00 g brown sugar soft; 4.00 eggs extra-large; 50.00 ml butter melted; 100.00 g pecan nuts

Recipe Disclaimer

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Ingredients (12)

Crust

250.00 g	flour — cake
125.00 g	butter — cold, diced
50.00 ml	icing sugar
1.00	eggs — yolk only
50.00 ml	water — ice-cold

Filling

250.00 ml	cocoa powder
25.00 ml	vanilla — essence
410.00 g	evaporated milk
750.00 g	brown sugar — soft
4.00	eggs — extra-large
50.00 ml	butter — melted
100.00 g	pecan nuts

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Method:

Preheat the oven to 180 &degC.
Crust
Place all the ingredients in a food processor and pulse until the mixture forms a ball around the blade.
Remove from the food processor, press the dough together and press into one greased 24-26 cm loose-bottomed pie tin or two 20 cm loose-bottomed tins.
Prick the base of the crust all over.
Chill until needed.
Filling
Beat all the ingredients except the pecan nuts together and spoon into the prepared crust.
Arrange pecan nut halves around the edge of the pie and crumble the rest on top.
Place the pie on a low shelf in the oven and bake for 45 minutes or until the filling is cooked and set.
Leave to cool and serve lukewarm or cold with cream or ice cream.