Pie Crust Ingredients:
\n1 cup wholemeal plain flour, sifted\n1/4 teaspoon salt
\n5 tbsp unsalted butter, cut into small cubes
\n1 – 3 tbsp chilled water\n\nPie Crust should be prepared in advance.\n\n
Method:
\nPlace flour & salt in a food processor, pulsing on and off to combine well.\nAdd a few cubes of butter at a time, pulsing and combining evenly, until all butter has been added.
\nAdd one tablespoon of water at a time, combining until pastry holds together when pressed between fingers (you may not need all 3 tablespoons).
\nShape pastry into a flattened disc, cover with plastic wrap and chill for 30 minutes.
\nRoll 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.
\nStore in refrigerator until filling is ready.\n\n
Ingredients:
\n2 tbsp unsalted butter, melted\n½ cup + 2 tbsp Naturally Sweet Xylitol
\n1 ½ tspn vanilla essence
\n2 x 85g BelArte Milk Chocolate Blocks (or equivalent Maltitol sweetened chocolate)
\n2 x eggs, slightly beaten
\n2 tbsp wholemeal plain flour, sifted
\n1/3 cup chopped pecans
\n1/3 cup desiccated coconut\n\n
Method:
\nIn a saucepan over low heat, combine butter, Xylitol and vanilla.\nBreak or chop chocolate into small pieces and gradually stir in until all chocolate is melted.
\nStir in eggs and flour, mixing well.
\nStir in pecans and coconut.
\nPour mixture into pie shell and bake at 180ºC for 30 minutes or until done.
\nPie puffs during baking and shrinks slightly during cooling.\n\nServes 6-8\n\n
