Salted Caramel & Pecan Pie excerpted from the BOOK OF PIE
YIELD: 8 SERVINGS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES
1 PERFECT PIE CRUST
I/2 CUP CHOPPED PECANS
1 1/2 CUPS MIXED SALTED NUTS
1 3/4 CUPS SUGAR
1/4 CUP DARK CORN SYRUP
1/4 CUP WATER
3/4 CUP HEAVY CREAM
2 TABLESPOONS DARK RUM
1 TEASPOON KOSHER SALT
3 LARGE EGGS, BEATEN
1. Preheat the oven to 350°F. Grease a 9-inch pie plate with nonstick cooking spray and place the piecrust in it. Place the pecans and the mixed nuts in a bowl and stir to combine. Set the mixture aside.
2. Place the sugar, corn syrup, and water in a saucepan and cook over medium heat, stirring constantly, until the sugar has dissolved. Raise the heat to medium-high and continue to stir until the mixture comes to a boil and begins to turn dark brown, about 10 minutes. Remove the saucepan from heat and stir in the cream, being careful as the mixture will spatter.
3. Place the saucepan over medium-low heat, add the rum and salt, and cook, while stirring, until the mixture is smooth. Ladle into a large bowl and let cool.
4. When the mixture is cool, whisk in the eggs and pour the mixture into the piecrust. Sprinkle the nut mixture over the top, place in the oven, and bake for about 45 minutes, until the filling is set. Remove from the oven and let cool before serving.
Excerpted with permission/courtesy of Cider Mill Publishers LLC. Copyright © 2020 by Applewood Press Book Publishers, an officially licensed book by Cider Mill Press Book Publishers LLC. All rights reserved.