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Somewhere between a pumpkin pie, a pecan pie and a caramel tart, this salted caramel pecan pie is the best of all worlds!
Like most really great desserts, this pecan pie was born out of a craving for three desserts which ended up as one! I do love putting vegetables in desserts (it eases my conscience, after all) but I’ve always thought pumpkin pie NEEDED something. Like a chewy pecan pie topping, perhaps? And maybe a dash of salty caramel to even out all that sugar. Yes, this is probably the best pie you will ever eat!
Salted Caramel Pecan Pie
2019-08-06 13:52:27
Serves 8
Somewhere between a pumpkin pie, a pecan pie and a caramel tart, this mash-up is the best of all worlds!
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- BASIC SWEET PASTRY
- 225g (375ml) cake flour, sifted
- 125 g salted butter, chilled and cubed
- 80g (125ml) icing sugar, sifted
- 3 egg yolks
- 15 ml iced water
- PUMPKIN FILLING
- 75ml milk
- 75ml double cream
- 3 eggs
- 200g (250ml) pureed pumpkin
- 80g (90ml) caster sugar
- 5ml ground cinnamon
- 2,5ml ground cloves
- 2,5ml ground ginger
- 2,5ml allspice
- 5ml vanilla extract
- SALTED PECAN PIE FILLING
- 100g whole pecan nuts
- 100g (125ml) soft brown sugar
- 5ml salt
- 210g (125ml) golden syrup
- 25g (30ml) salted butter, melted
- 5ml vanilla extract
- 3 large eggs
- To make the pastry, place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.
- While the motor is running, add the egg yolks and vanilla.
- Add just enough iced water to form a dough.
- Turn out onto a lightly floured surface and bring together to form a ball.
- Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 180 degrees Celsius (160 degrees fan-forced).
- Roll the pastry out between two sheets of non-stick baking paper to 5 mm thick.
- Line a 25 x 10-cm loose-bottomed tart tin with the pastry.
- Trim the pastry to leave some pastry roughly hanging over the sides (this will be trimmed neatly after baking) and prick the base with a fork.
- Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with rice or dried beans and blind bake for 15 minutes.
- Take out the beans and allow to cool.
- Lower the oven temperature to 180 degrees Celsius (160 degrees fan forced).
- In the jug of a blender, pulse the milk, cream, eggs, sugar, pumpkin, spices and vanilla until completely smooth.
- Pour the puree mix into the cooled tart shell and bake immediately for 15 minutes.
- Further reduce the temperature to 160 degrees Celsius (140 degrees fan forced).
- Bake for 45-60 minutes or until a skewer comes out clean.
- Remove from the oven and increase the oven temperature to 180 degrees Celsius (160 degrees fan forced).
- Arrange the whole pecans on top.
- Combine the pecan pie filling ingredients together and pour over the arranged pecans while the pie is still warm.
- Bake immediately for 25-30 minutes or until the filling is completely set.
- Remove from the oven and serve at room temperature with a dollop of double thick cream.
By TheKateTin.com
The Kate Tin https://thekatetin.com/
Recipe originally created for
Spinneys Magazine