Salted Caramel Pecan Pie Recipe:
Ingredients:
Pastry
150g blanched almond meal
1 egg
1/8 tsp fine sea salt
1 Tbsp honey
15g butter or coconut oil, plus extra for greasing dish
Filling
100g dried dates
150g unsalted butter (or coconut oil)
100g honey
¼ tsp sea salt
3 large eggs
180g raw pecans
a pinch of sea salt flakes for garnish (opt)
Method
PASTRY:
Place all ‘Pastry’ ingredients into TM bowl and mix 20 sec/speed 4. (Or combine in a food processor.)
Transfer dough to a large sheet of baking paper, form into a ball, and press flat. Wrap in a sheet of baking paper and chill 30 minutes.
Preheat oven to 180⁰C. Grease a deep 20cm pie dish with butter or coconut oil.
Roll out chilled dough between two sheets of baking paper, to fit your pie dish. Remove top sheet of baking paper, turn pastry over onto pie dish, and press into dish. Remove remaining piece of baking paper.
Bake pastry for 10 minutes, until barely golden. Be careful not to overcook! Set aside while preparing filling.
FILLING:
Place dates in TM bowl and blend 20 sec/speed 9 (or chop finely in food processor). Scrape sides and base of bowl with spatula to loosen mixture.
Add butter or oil, honey and salt to TM bowl and cook 5 min/60⁰C/speed 3. (Or cook in saucepan on stovetop.)
Insert butterfly and whisk on speed 3, adding eggs one at a time, for approximately 1 minute. (Or mix in a blender, adding eggs one at a time.)
Fill baked pastry shell with pecans, then pour filling mixture over top, and sprinkle with salt flakes.
Cover the edges of the crust with foil or baking paper to prevent it browning too much.
Bake for 25 minutes at 180⁰C, or until browned and set. (It should no longer be liquid in the centre, but will still be a little soft.)
Cool, then place in fridge to chill until firm.
[Recipe also in Life-Changing Food cookbook]
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