Base
60 g butter
100 g gingerbread biscuits
150 g chocolate chip cookies

Pecan nut toffee
100 g pecan nuts
140 g Dansukker Light Muscovado Sugar
210 g Dansukker Organic Light Syrup
150 ml double cream
75 g butter

Truffles
70 g milk chocolate
70 g dark chocolate
100 ml double cream
70 g Dansukker Organic Light Syrup
1 pinch of salt

Decoration
50 g pecan nuts
crumbs from the biscuit base
frozen lingonberries

Melt the butter and process it in a blender with the gingerbread biscuits and chocolate chip cookies. Press the mixture into a loose-bottomed pie tin about 24 cm in diameter. Distribute the mixture to make a thick crust all the way up the to the top of the tin. Save some of the crumbs from the biscuit base for decoration. Refrigerate the biscuit base.

Coarsely chop the pecan nuts and set aside. Combine all the other ingredients for the pecan nut toffee in a heavy-based saucepan. Boil until the temperature is 120°C. Add the pecan nuts to the toffee mixture and pour the mixture onto the biscuit base. Place in the refrigerator.

Finely chop the chocolate for the truffle and set aside. Bring the cream and syrup to the boil. Add the chocolate and salt. Stir to make a smooth paste. Pour the truffle over the toffee and place in the refrigerator.

Decorate the pecan toffee pie with pecan nuts, biscuit base crumbs and lingonberries.