The results are tallied, and the Salted Caramel Pecan Pie was a hit. Simply amazing. Fabulous. I made it twice. Husby and I don't even like pecan pie. But we both converted to the salted caramel variety. So, we're not unequally yoked in the pecan pie department.
I merged three different recipes (here, here and here). You should know that although I know how to make real pie crust, I don't like to make it. If I can find a press-in crust recipe, I'll do it. My apple pie has a similar, non-shortbread crust, and even non-crust lovers eat it. So, I thought that rather than rolling out the crust given in the original recipe that a brown sugar shortbread crust would be great. And it was!
Salted Caramel Pecan Pie
Makes one 9-inch pie
Ingredients
For the caramel filling:
5 tablespoons unsalted butter
3/4 cup light corn syrup
1 teaspoon flaky sea salt
3 eggs, lightly beaten
1/4 cup half and half
For the pie crust:
2 ounces (4 tablespoons) unsalted butter, softened
3 tablespoons brown sugar
1 large egg yolk
1 cup all-purpose flour
1 teaspoon coarse salt
Directions
To make caramel filling: in a medium sauce pan add corn syrup, butter, half and half, sugar, and sea salt. Bring to a boil then remove from heat and allow to cool to room temperature. While cooling, add vanilla. Once cooled, whisk in beaten eggs.
While caramel filling is cooling, prepare the pie crust. Spray pie plate with non-stick cooking spray. Cream butter and brown sugar about 2 minutes, or until light and fluffy. Add in egg yolk and salt, mix well. Stir in flour 1/2c at a time. The mixture will seem very crumbly; this is normal. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. While pie is in the freezer, preheat oven to 375 degrees (350 if using a glass pie plate).
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