Salted Pecan Fudge Pie

Name: Salted Pecan Fudge Pie
Yield: 8 servings
Ingredients: 500g Sweet Shortcrust Pastry; A little plain flour, for dusting; 100g pecan nuts, chopped, plus 80–100g pecan halves; 100g soft light brown sugar; 125g butter; 200ml double cream; 1 tsp salt, ideally good-quality salt such as fleur de sel; 2 medium eggs, beaten; 3 tbsp apricot jam, warmed; Whipped cream or vanilla ice cream, to serve

From the Cookbook

Serves 8

This is a real classic: pastry, toasted pecans, brown sugar and cream. You can eat it cold, but it’s best served straight from the oven with a large scoop of vanilla ice cream.

Serves:

Equipment:

1 x 23cm loose-bottomed round fluted tart tin

Ingredients

500g Sweet Shortcrust Pastry
A little plain flour, for dusting
100g pecan nuts, chopped, plus 80–100g pecan halves
100g soft light brown sugar
125g butter
200ml double cream
1 tsp salt, ideally good-quality salt such as fleur de sel
2 medium eggs, beaten
3 tbsp apricot jam, warmed
Whipped cream or vanilla ice cream, to serve

Method

1
On a lightly floured work surface, roll out your pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges, prick the base
with a fork and return it to the fridge for a further 30 minutes. Don’t miss this step – it helps stop the pastry shrinking in the oven.
2
Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up. Remove the tin from the fridge, line with crumpled non-stick baking paper and fill with baking beans. Bake in the oven on the hot baking sheet for 20 minutes, then remove the paper and beans and continue to cook for 5–10 minutes or until the pastry is dry. Set aside.
3
Spread the chopped pecans evenly over a baking sheet (reserve the pecan halves for later) and lightly toast in the oven for 8–10 minutes, making sure they don’t burn. Set aside to cool. Reduce the oven to 180°C/fan 160°C/gas mark 4.
4
Place the sugar, butter and cream in a pan and cook over a low heat, stirring constantly, until the sugar has completely dissolved. Cool slightly, then stir in the cooled toasted nuts, salt and beaten eggs. Pour the mixture into the pastry case. Arrange the reserved pecan halves over the top of the pie in a circular pattern. Bake in the oven on the hot baking sheet for 25 minutes.
5
Take the pie out of the oven and let it cool a little, then brush the top with the warmed apricot jam. This pie is nice served just warm, with whipped cream or vanilla ice cream.

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LATEST REVIEWS

“OMG! This looks divine!! I will be baking it next weekend for sure… and not sharing!”

Sofia D

“Pecan Pie – oldtime favourite. It really came out a treat for the weekend. Thank you very much for the variety of quick family recipes.”