Chocolate and pecan pie
1 large egg
200 g milk chocolate
8 cl of milk
2 cl of liquid cream
1 puff pastry
Preheat the oven to 200°C.
Unroll the puff pastry in your pie tin, prick it and put it in the oven to bake for 15 minutes.
Bring the cream and milk to the boil in a saucepan.
Remove from the heat and add the chopped milk chocolate, stirring continuously until the mixture is smooth.
Add the pecans and pour the mixture over the pre-baked pie crust.
Bake for about 15 minutes.
Leave to cool and remove from the mould.