Caramel and Pecan Pie

Caramel and Pecan Pie (2)tick-150x150[1]     Serves 8

  • Pack of ready rolled sweet shortcrust pastry
  • 385g can of condensed milk
  • 60g dark brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 100g pecans, coarsely chopped
  1. Heat the oven to 170C.
  2. Overlay the ready rolled pastry on a pie plate, making sure you trim the edges. Place baking parchment over it and fill with baking beans. Bake for 10 minutes, then remove the baking beans and bake for another 5 minutes.
  3. Remove from the oven and leave to cool for 15 minutes.
  4. In a mixing bowl, whisk together the condensed milk, sugar, eggs and vanilla extract.
  5. Sprinkle the chopped pecans over the base of the pie dish.
  6. Pour the egg mixture over the pecans and bake in the oven for 30-35 minutes, when it should be setting and golden.
  7. Set aside for 10-15 minutes, until firm and serve with either cream or ice cream.

I found it hard to eat just one slice of this pie!!! It’s delicious(and calorific!)

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