Pecan Pie with Caramel & Walnuts

Ingredients 10 pieces

  • pie crust
  • 100 g butter
  • 3 dl wheat flour
  • 1 ⁄2 dl powdered sugar
  • 1 pinch of salt
  • Filling
  • 1 cup whipped cream
  • 1 dl powdered sugar
  • 1 ⁄2 dl light syrup
  • 2 tablespoons brown sugar
  • 110 g butter
  • 150 g pecans and walnuts
  • For serving
  • lightly whipped cream

How to prepare

  • 45 minutes
  • Bottom: Set the oven to 200 degrees.
  • Melt the butter and mix with flour, sugar and salt.
  • Press the pulp into a pie mold with a removable bottom or spring mold, about 24 inches in diameter. Chop the bottom with a fork. Bake for about 15 minutes.
  • Filling: Mix cream, sugar, syrup and brown sugar in a saucepan and simmer for about 10-15 minutes, stirring occasionally but not all the time. Fit towards the end so that it does not burn to the bottom.
  • Add the butter and stir until everything is mixed.
  • Pour the charcoal over the pie shell and spread the nuts over. Let cool and set.
  • Serving: Serve the pie with lightly whipped cream.

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