(3½oz) pecans, finely chopped, plus 100g (3½oz) pecan halves to decorate
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Put a baking sheet in the oven to heat up. Lightly dust the worktop with flour and roll out the shortcrust pastry to the thickness of a £1 coin. Use it to line a 20.5cm x 3cm (8in x 1¼in), straight-edged, loose-bottomed quiche tin. Chill until needed.
Step 2
Melt chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Cool slightly.
Step 3
In a large bowl, beat together the eggs, sugar, golden syrup, vanilla extract and cooled chocolate mixture. Fold in the chopped pecans, then pour into the pastry case. Trim the pastry so it sticks up 1cm (0.5in) above the filling. Decorate the top with pecan halves. Put pie on the hot baking sheet in the oven and bake for 40-45min until just set. Serve warm or at room temperature with cream or vanilla ice cream.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
