Chocolate Pecan Pie

Serves: 6-8

Ingredients:

Base:
4 ounces (125 g) butter, melted
1 packet butter cake mix
1/2 cup coconut
1 egg
Filling:
3 eggs
1/2 cup raw sugar
3 tablespoons all-purpose (plain) flour
1/4 pint (150 ml) evaporated milk
Vanilla essence
1/2 cup corn syrup
3 1/2 ounces (100 g) dark chocolate, melted
6 1/2 ounces (200 g) pecan halves

Microwave Method:

1. Toast pecans for 4-5 minutes on HIGH. Cool.
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) pie plate.
3. Cook for 3-5 minutes on HIGH.
4. Mix all filling ingredients together. Pour filling over pastry base.
5. Cook for 12-15 minutes on MEDIUM.
6. Serve warm with cream or ice-cream.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) springform tin.
3. Mix all filling ingredients together. Pour filling over pastry base.
4. Place on Low Rack and cook for 35-38 minutes on LOW MIX/BAKE.
5. Serve warm with cream or ice-cream.