Wow, last post of the year. And it’s going to be a caramel pecan pie.
I’ve made pecan pie before, but with a few tweaks, you can get it to taste of caramel. (And without making any actual caramel!)
The trick is to use golden syrup as well as to let the pie filling go a really dark golden brown in the oven as the sugars caramelise.
- 1 9-inch uncooked pie crust (store-bought or recipe here)
- 100g pecans, crushed
- 150g golden syrup
- 50g brown sugar
- 50g butter, melted and cooled
- 2 eggs
- 1 tsp vanilla extract
Step 1: Preheat your oven to 220°C (430°F). Bake the crust “blind” for 15 minutes. This simply means you bake the crust in its tin without the filling. Instead, line the crust loosely with baking paper and fill it with pie weights, uncooked rice or beans.
Step 2: In the meantime, mix the rest of the ingredients together to make the filling. When the crust has had its 15 minutes, remove it from the oven and turn down the temperature to 175°C (350°F). Remove the paper and pie weights/rice/beans. Pour in the filling and bake for 35 to 40 minutes.
Step 3: Cool the pie for at least an hour before cutting and serving.
Happy 2014! Here’s to another year filled with great bakes!