Mary Berry was a guest lecturer on one of the regular riverboats we use. She gave the pastry chef her recipe for chocolate pecan pie. The pastry chef asked if she wouldn’t mind if she used the Kosher River Cruise recipe instead. Graciously she agreed.
In the end Mary Berry preferred our recipe over hers. So now you can make this delight at home.
- 1 cup plain flour
- 2/3cup self-raising flour
- 2.5 tbsp. custard powder
- 4 oz butter
- 2 tbsp. water, approx.
CHOCOLATE PECAN FILLING
- 4 eggs, lightly beaten
- 1 1/3 cup light corn syrup
- ½ cup caster sugar
- 6 oz r dark chocolate, melted
- 11/2 oz butter, melted
- 14 oz pecans
Pastry: Combine sifted flours and custard powder in large bowl, rub in butter. Stir in enough water to make firm dough. Knead dough on lightly floured surface until smooth, roll out large enough to line 23cm flan tin, trim edges; refrigerate 15 minutes.
Chocolate Pecan Filling: Combine eggs, corn syrup, sugar, chocolate (not boiling but warm) and butter in bowl, stir in pecans
Pour pecan mixture into pastry case. Bake in moderate oven for about 1 hour or until filling is set. Cool pie in flan t