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Salted Caramel Pecan Nut Pie

Salted Caramel Pecan Nut Pie

BY

An absolute classic – this version adds a twist of salted caramel for extra delish factor.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 60 mins
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Short Crust Pastry

250 g cake flour

a pinch of salt

125 g butter, softened but cool

3 Tbsp (45 ml) cold water

rice, beans or ceramic

baking beans

Salted Caramel 

2⁄5 C (100 ml) golden syrup

75 g butter

75 g demerara sugar

75 g castor sugar

½ C (125 ml) double

thick cream

1 Tbsp (15 ml) Maldon

salt flakes

Filling

1 C (250 ml) salted

caramel sauce

3 extra large eggs

2⁄5 C (100 ml) cream

300 g pecan nuts

vanilla ice cream, to serve

Short Crust Pastry

Sift together the dry ingredients and rub in the butter until the mixture resembles fine breadcrumbs. Add the cold water and knead lightly until the mixture comes together to form a smooth dough.

Roll the pastry out to ½ cm thickness and line a standard quiche tin. Trim the edges and refrigerate for 30 minutes.

Heat the syrup, butter and sugars in a small saucepan and bring to a boil. Remove from the heat and stir in the cream and salt. Return to the heat and simmer for 2-3 minutes. Set aside to cool.

Preheat the oven to 200 °C.

Cover the pastry-lined tart tin with a sheet of baking paper; place the rice/beans or ceramic baking beans on top and place in the oven to blind bake for 20 minutes. Remove from the oven and remove the baking paper and rice/beans, set the pastry aside to cool.

Adjust the oven temperature to 160 °C.

Whisk 1 cup (250 ml) of salted caramel with the eggs and then fold in the cream, stir in the pecan nuts and pour into the pastry shell. Place in the oven and bake for 30 minutes.

Remove from the oven and set aside to cool, serve with the remaining salted caramel and a dollop of vanilla ice cream.