Chocolate Chip Pecan Pie

Steps

1. Prepare the pastry by placing plain flour, 75g butter, and 1/4 tsp salt in a food processor. Blend until the mixture resembles breadcrumbs.
2. While the processor is running, add 2-3 tsp cold water until the mixture starts to come together. Transfer to a work surface and knead lightly into a ball. Flatten into a disc, wrap in cling film, and chill for at least 20 minutes.
3. Preheat the oven to 200°C (180°C fan/gas 6). Remove the pastry from the fridge and let it sit at room temperature for 5 minutes.
4. On a floured surface, roll the pastry into a circle about the thickness of a £1 coin. Use it to line a deep, 23cm round fluted tin, pressing it into the corners and sides. Leave a 1cm overhang and reserve some scraps for later.
5. Line the pastry with scrunched baking parchment and fill with baking beans. Blind-bake for 15-20 minutes until set. Remove the parchment and beans, then bake for another 5 minutes until golden. Trim the excess pastry with a serrated knife and patch any cracks with scraps.
6. In a saucepan, combine 150g butter, 200ml maple syrup, 250g light brown sugar, 100g dark brown sugar, and 1/4 tsp salt. Heat until the butter melts and sugar dissolves, stirring until smooth. Cool for 10 minutes.
7. Reduce the oven temperature to 160°C (140°C fan/gas 3). In a bowl, beat 4 eggs and add the cooled syrup mixture, 1 tsp vanilla extract, and 400g pecans. Mix until combined.
8. Pour half of the filling into the tart case, sprinkle with half of the 200g dark chocolate chips, then add the remaining filling and chocolate chips on top.
9. Bake on the middle shelf for 50-55 minutes until set. Allow to cool before chilling for at least 2 hours before serving.