Chocolate pecan pie with brie ice cream

Warmly welcome the cool nights of winter with this delicious sweet treat from Restaurant Sanctuary (formerly Chez Pok), Peppers Guest House, Hunter Valley. Nothing satisfying quite like a decadent display of chocolate!



  • 200gm plain flour
  • 5tsp sugar
  • 90gm unsalted butter, softened
  • 1 egg, beaten
  • Grated rind of 1 orange


  • 200gm Golden Syrup
  • 3 tbsp light brown sugar
  • 150gm chopped dark chocolate
  • 50gm butter
  • 3 eggs, beaten
  • 1 tsp vanilla
  • 175gm pecan nuts

Ice Cream

  • 750 ml milk
  • 190ml cream
  • 6 egg yolks
  • 2 whole eggs
  • 90gm sugar
  • 190gm skinless Brie



Mix the sugar & flour, work in the butter until combined well. Beat the egg & the orange & stir into flour & form firm dough. Rest in fridge for 1 hour. Roll out & line individual greased flan tins. Chill for a further 30 minutes. Pre heat the oven to 180c.


Melt the sugar, chocolate, syrup & butter in a pan. Beat in the eggs & vanilla. Sprinkle the nuts into the pastry case & pour over the chocolate mix. Bake for 20-25 minutes until the filling is set. Leave in the tin for 10 minutes before turning out.

Ice Cream

Simmer the milk & cream, whisk in the eggs & sugar & slowly cook until it starts to thicken slightly. Add the cheese & let it dissolve, strain & chill. Churn in Ice Cream machine.

To Serve

Place the flan in centre of the plate & arrange a neat scoop of the ice cream on top. Dust with icing sugar. Serve & enjoy.

© Mantra Group 2014