(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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
