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Woolworths Caramel nut pie

Caramel Nut pie

Caramel nut pie

Recipe by Pumla Brook-Thomae


For the crust

1 1/4 cup cake flour
2T icing sugar
2 1/2T canola oil
1/4 cup butter, chilled
About 1/2 cup ice water
1t lemon juice
50g pecans, grated


For the filling
50g pecans, finely chopped
3T tinned caramel
1/2 cup butter, at room temperature
1/2 cup cream cheese
3/4 brown sugar
1 free range egg
1 cup cake flour
3/4t table salt
1 cup cream
1t vanilla extract


For the topping
1 cup cream
3T tinned caramel


In a large bowl: add the flour and icing sugar before pouring in the oil and stirring through to form a rough mixture that resembles crumbs. Grate in the butter before rubbing it into the mixture with your fingertips. Combine the water and lemon juice then add half the water and lemon mix to the floury mixture before stirring through with a wooden spoon, if the mixture doesn’t come together add more water.

Turn out onto a lightly floured surface before bringing together by hand then cover in plastic wrap and keep in the fridge for 30 minutes.

Remove the chilled dough from the fridge and begin rolling out on a lightly floured surface, shaping as you roll to a large circle to fill a pie dish. Coat a pie dish with non-stick kitchen spray before adding the dough and pressing into place. Crimping the ends or trimming with a knife. Place in the fridge to set until firm.

Spread the caramel over the base of the pastry before adding the chopped nuts then return to the fridge while preparing the filling.

In a large mixing bowl and using an electric hand blender: combine the butter and cream cheese together until well combined and smooth. Add the sugar and cream into the mixture until it becomes lighter in texture, almost fluffy. Mix in the egg ensuring its well combined before stirring in the flour and salt, making sure its been well combined into the mixture. Fold through the cream and vanilla before adding to the pie crust.

In an oven preheated to 180C. Bake the pie for 45 minutes or until the ends begin to brown slightly. Remove from the oven and allow to cool completely.

Whip the cream and caramel together until thick and stiff peaks are formed. Spread it over the pie and serve.



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