Chocolate Pecan Flan

This is just a little different from the original published in a year 2000 Clip'nSave ad for Lactantia butter. The original specified bar chocolate cut into chunks (I use chips) and was drizzled with white chocolate.

• 1-1/4 cups all-purpose flour
• 1 cup softened, unsalted butter
• 2 tbsp brown sugar
• 6 oz. semi-sweet chocolate chips
• 1/2 cup pecans
• 1/2 cup brown sugar, firmly packed
• 1 tsp. fresh lemon juice
• 1 tsp. real vanilla extract
• 3/4 cup maple syrup OR light corn syrup
• 2 beaten eggs
• whipped cream (optional)

1. Preheat oven to 425 degrees F.
2. Combine flour, 2/3 cup unsalted butter and 2 tbsp sugar in a bowl.
3. Cut in butter with pastry blender or 2 forks, till mixture resembles coarse meal.
4. Press dough into bottom and sides of a 9 inch flan pan or pie plate.
5. Sprinkle chocolate chips and pecans into the pastry shell. Chill in fridge.
6. Cream 1/3 cup softened butter and 1/2 cup brown sugar in mixer.
7. Add lemon juice, vanilla, syrup, and eggs, mixing after each addition.
8. When mixture is well blended, pour into chilled pastry shell over chocolate and nuts.
9. Bake 15 minutes at 425 degrees F.
10. Reduce temperature to 375 degrees F and bake 15-20 minutes or until filling looks set.
11. Cool and serve with whipped cream if desired.