Pecan Caramel Pie
Ingredients
For the salted caramel sauce
200
g
sugar
60
ml
water
50
g
margarine
100
ml
cream alternative
0.5
ts
salt
For the pecan filling
200
ml
salted caramel sauce (see above)
60
g
margarine
250
g
pecan nuts
1
Pinch(es)
salt flakes
Preparation
For the shortcrust pastry
1. Mix the flour with the sugar and salt.
2. Add the margarine and knead together.
3. Add the cold water and knead until a smooth dough is formed.
4. Wrap the dough in cling film and chill in the fridge for at least 1 hour.
For the caramel sauce
1. Heat the sugar and water in a pan. Put the lid on and swirl the pan every 2-3 minutes. Do not stir.
2. As soon as the sugar changes colour to golden brown, remove the pan from the heat.
3. Add the margarine, stirring constantly.
4. As soon as the mixture is homogeneous, stir in the salt and the cream alternative.
5. Pour into a heatproof bowl and set aside.
For the Pie
1. Preheat the oven to 200 degrees top/bottom heat.
2. Roll out the chilled dough between 2 sheets of baking paper and line a pie tin with the rolled-out dough.
3. Blind bake the dough. To do this, cover the tin filled with dough with pulses, e.g. lentils, to weigh it down. Bake for 20 minutes and then leave to cool completely in the tin. (If the shortcrust pastry remains warm when the filling is added, the base can soften more easily).
4. For the pecan filling, mix all the ingredients together. Finely chop half of the pecan nuts and add to the filling.
5. Pour the filling into the pie dish and top with the remaining whole pecan nuts.
6. Bake for 40-45 minutes.
7. Then leave to cool and chill for at least 4 hours.
8. Serve with a little salted caramel sauce and salt flakes.
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