Achill Island Sea Salt Caramel & Pecan Pie
SERVES 8-10
INGREDIENTS
FOR THE CHOCOLATE FILLING
· 300G CASTER SUGAR
· 150g butter, melted
· 50g plain flour
· 40g unsweetened cocoa powder
· 1 tbsp light corn syrup
· 1tsp vanilla extract
· 3 large eggs
· 100g toasted chopped pecans
FOR THE SHORTCRUST PASTRY
· 225g plain flour
· 100g cold butter, cubed
· Pinch of sea salt
Ready to roll shop bought pastry can also be used
FOR THE SALTED CARAMEL TOPPING:
· 150g caster sugar
· 50ml water
· 1tbsp fresh lemon juice
· 75ml double cream
· 1 tsp of Achill Island Sea Salt
· 100g toasted pecan halves
METHOD
1. First prepare the pastry by sifting the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Add the salt, then add 2-3 tbsp water and mix to a firm dough. Gently knead the dough on a floured surface, wrap in cling film and chill in fridge
3. Preheat the oven to 180°C/ 356°F and line a
4. For the filling, stir together the sugar, melted butter, flour, cocoa powder, corn syrup and vanilla extract in a large bowl and add the eggs and fold in the pecans
5. Remove the pastry from the fridge and line it in the greased pie dish
6. Pour the filling into the pastry shell and bake for 35 minutes
7. The filling should be loose but will set once cooled on a wire tray
8. For the topping, add the sugar, water and lemon juice to a saucepan and bring to boil.
9. Do not stir, but continue to boil for about 8 minutes, swilling the pan occasionally until the sugar begins to change colour to a dark amber
10. Remove from the heat and the add the butter and cream, stirring continuously for about 1 minute
11. Stir in ½ a tsp of Achill Island Sea Salt
12. Arrange the pecans halves on top of the pie and pour over the warm caramel
13. Cool for 15 minutes and the sprinkle with the remaining Achill Island Sea Salt, serve & Enjoy!
