Shortbread Pie Crust

• 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

• 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.