Chocolate Date and Pecan Pie

Yudhika Sujanani takes your taste buds on a spice adventure as she shows you how to revamp “old favorites “dishes with a bit sugar and a hint of spice. On the menu is a delicious French Casserole with a touch of Saffron ^[1], an aromatic Egyptian spiced Dukkah Spiced Butternut & Prawn Salad ^[2] and for dessert; she prepares a gorgeous Chocolate Pecan Nut pie with Dates.

Ingredients

•  For the Pastry:
  • 120g butter
  • 200g cake flour
  • 65g sugar
  • 1 egg
• For the filling:
  • 125g butter
  • 175g brown sugar
  • 75ml golden syrup
  • 3 large eggs
  • 1 cinnamon stick
  • 200g pecan nuts
  • 90g chopped dark chocolate, chopped
  • 75g chopped dates, chopped
  • Whipped cream, to serve

Method

1. Method for the Pastry:
   1. Rub the flour and butter together until the mixture resembles bread crumbs.  Add the sugar and mix.  Lightly beat the egg and knead gently into a soft dough. 
   2. Wrap the dough in plastic wrap and leave to rest in the refrigerator for 20 minutes.
   3. Roll the pastry on a lightly dusted work surface until it is about 5mm thick and is large enough to line the bottom and sides of a 23cm loose bottomed pie tin. 
   4. Line the tin with the pastry and press down into the base and about 3,5cm up the sides.
   5. Prick the base of the pastry with a fork and leave to rest in the refrigerator for 30 minutes. 
   6. Pre-heat the oven to 180 degrees celsius.
   7. Place a piece of baking paper over the paper, cover with dried beans and bake blind for 10 minutes.
   8. Remove the beans and the paper and bake for a further 10 minutes.
   9. Leave the pasty case to cool completely.
2. Method for the Filling
   1. Place the butter in a pan, and melt on low heat.
   2. Add the brown sugar and golden syrup. 
   3. Stir until the sugar dissolves.
   4. Leave the mixture to cool till slightly warm.
   5. Remove the cinnamon stick.
   6. Lightly whisk the eggs, then add the melted ingredients.
   7. Scatter the pecan nuts, chocolate and dates over the bake pie crust, then pour over the egg mixture.
   8. Bake for 20 minutes at 150 degrees celsius, then reduce to 140 degrees and bake for 30 minutes.
   9. Leave the pie to stand for a minute and then remove from the tin.
   10. Serve slices of the pie warm with whipped cream.