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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
Serves 8
Somewhere between a pumpkin pie, a pecan pie and a caramel tart, this mash-up is the best of all worlds!
Print
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. BASIC SWEET PASTRY
  2. 225g (375ml) cake flour, sifted
  3. 125 g salted butter, chilled and cubed
  4. 80g (125ml) icing sugar, sifted
  5. 3 egg yolks
  6. 15 ml iced water
  7. PUMPKIN FILLING
  8. 75ml milk
  9. 75ml double cream
  10. 3 eggs
  11. 200g (250ml) pureed pumpkin
  12. 80g (90ml) caster sugar
  13. 5ml ground cinnamon
  14. 2,5ml ground cloves
  15. 2,5ml ground ginger
  16. 2,5ml allspice
  17. 5ml vanilla extract
  18. SALTED PECAN PIE FILLING
  19. 100g whole pecan nuts
  20. 100g (125ml) soft brown sugar
  21. 5ml salt
  22. 210g (125ml) golden syrup
  23. 25g (30ml) salted butter, melted
  24. 5ml vanilla extract
  25. 3 large eggs
Instructions
  1. 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.
  2. While the motor is running, add the egg yolks and vanilla.
  3. Add just enough iced water to form a dough.
  4. Turn out onto a lightly floured surface and bring together to form a ball.
  5. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  6. Preheat the oven to 180 degrees Celsius (160 degrees fan-forced).
  7. Roll the pastry out between two sheets of non-stick baking paper to 5 mm thick.
  8. Line a 25 x 10-cm loose-bottomed tart tin with the pastry.
  9. 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.
  10. 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.
  11. Take out the beans and allow to cool.
  12. Lower the oven temperature to 180 degrees Celsius (160 degrees fan forced).
  13. In the jug of a blender, pulse the milk, cream, eggs, sugar, pumpkin, spices and vanilla until completely smooth.
  14. Pour the puree mix into the cooled tart shell and bake immediately for 15 minutes.
  15. Further reduce the temperature to 160 degrees Celsius (140 degrees fan forced).
  16. Bake for 45-60 minutes or until a skewer comes out clean.
  17. Remove from the oven and increase the oven temperature to 180 degrees Celsius (160 degrees fan forced).
  18. Arrange the whole pecans on top.
  19. Combine the pecan pie filling ingredients together and pour over the arranged pecans while the pie is still warm.
  20. Bake immediately for 25-30 minutes or until the filling is completely set.
  21. Remove from the oven and serve at room temperature with a dollop of double thick cream.
The Kate Tin https://thekatetin.com/
Recipe originally created for Spinneys Magazine