Pie Crust Ingredients:
1 cup wholemeal plain flour, sifted
1/4 teaspoon salt
5 tbsp unsalted butter, cut into small cubes
1 – 3 tbsp chilled water
Pie Crust should be prepared in advance.
Place flour & salt in a food processor, pulsing on and off to combine well.
Add a few cubes of butter at a time, pulsing and combining evenly, until all butter has been added.
Add one tablespoon of water at a time, combining until pastry holds together when pressed between fingers (you may not need all 3 tablespoons).
Shape pastry into a flattened disc, cover with plastic wrap and chill for 30 minutes.
Roll pastry out between two sheets of wax paper until pastry is desired size to line an 8” pie dish. Refrigerate again briefly, remove wax paper and fit into pie dish.
Store in refrigerator until filling is ready.
2 tbsp unsalted butter, melted
½ cup + 2 tbsp Naturally Sweet Xylitol
1 ½ tspn vanilla essence
2 x 85g BelArte Milk Chocolate Blocks (or equivalent Maltitol sweetened chocolate)
2 x eggs, slightly beaten
2 tbsp wholemeal plain flour, sifted
1/3 cup chopped pecans
1/3 cup desiccated coconut
In a saucepan over low heat, combine butter, Xylitol and vanilla.
Break or chop chocolate into small pieces and gradually stir in until all chocolate is melted.
Stir in eggs and flour, mixing well.
Stir in pecans and coconut.
Pour mixture into pie shell and bake at 180ºC for 30 minutes or until done.
Pie puffs during baking and shrinks slightly during cooling.