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Shortbread Pie Crust

 Ingredients

• 680 ml (2 3/4 cups) all-purpose flour
• 180 ml (3/4 cup) powdered sugar
• Zest of 1 lemon, finely grated
• 1 pinch of salt
• 250 ml (1 cup) unsalted butter, softened
• 1 egg

Preparation

Pour the flour, sugar, lemon zest, salt and butter into the food processor bowl.

Mix for a few minutes until the texture becomes granular, then add the egg and mix again until a dough starts to form.

Cover with plastic wrap and refrigerate for 1 hour before use. 

Filling

Ingredients

Preparation

Preheat oven to 350 °F (180 °C).

Spread the dough over a lightly floured surface with a rolling pin. Place into a 2.5 cm (1 in) pie plate. Prick the bottom of the crust with a fork. Bake for about 10 minutes until crust is slightly golden. Remove from oven and set aside.

In a saucepan, melt the butter with the maple syrup and cream. Add the Ermite and mix well until melted. Sift mixture if desired.

Whisk the brown sugar, eggs and vanilla together in a bowl. Add the pecans and half of the dark chocolate. Add the maple syrup and cheese mixture. Pour into the pie crust. Bake for about 25 minutes, until filling is firm.

Melt the remainder of the dark chocolate, and drizzle chocolate lines over the pie with a fork.