Nuts have a magical way of turning ordinary dishes into something special, adding crunch, richness, and depth of flavour to both savoury and sweet recipes, from salads to desserts, which is especially true of this Pecan-Caramel Crumble Pie.
Pecans have always been my nut of choice, and this Pecan-Caramel Crumble Pie is a particular favourite of mine. Combining rich salted caramel with buttery dough and crunchy pecans, it brings together a flavour combination that is simply irresistible.
This recipe combines contrasting flavours, textures, and baking techniques to create a dessert that is both wonderfully crumbly and beautifully soft. The flavours in this pie come together to create perfect harmony, balancing sweet and salty notes in every bite. And although the results are impressive, the pie is surprisingly simple to make.
Ingredients:
100 gram unsalted butter
65 grams light brown sugar
1 tsp vanilla extract
2 large eggs
½ tsp salt
180 gram all-purpose flour
2 tbsp sour cream
250 gram roughly chopped pecans
1/2 cup salted caramel sauce
1/4 cup almond flour
Method:
Preheat the oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
Gently warm the caramel sauce until it is just melted and pourable. It should be cool to the touch, not warm or hot. (For a homemade version, see my Salted Caramel Sauce recipe.)
Using an electric mixer, whisk the egg whites on high speed until soft peaks form. Reduce the speed to low and slowly drizzle in the cooled caramel sauce, whisking until fully incorporated.
Fold the pecans into the caramel mixture and set aside.
In a separate bowl, beat the butter and sugar together using the paddle attachment until combined and creamy.
Reduce the speed and add the vanilla extract and egg yolks, mixing until smooth and well incorporated.
Add the flour and salt, mixing just until combined. Add the sour cream and mix again until a soft dough forms.
Line the base of the baking tin with two sheets of baking paper, arranged in a criss-cross pattern, ensuring the entire bottom is fully covered.
Set aside one-third of the dough. Mixing the reserved dough with the almond flour until evenly combined.
Press the remaining two-thirds into the base of a well-greased 25cm × 25cm baking tin, creating an even layer approximately 1cm thick.
Gently press some of the dough slightly up the sides of the tin.
Spread the pecan and caramel mixture evenly over the dough base.
Grate or crumble the almond dough mixture over the top, leaving some gaps so the pecan filling remains visible.
Bake for 25 minutes, then increase the oven temperature to 180°C fan and bake for a further 10 minutes, or until golden brown and crisp on top.
Allow the pie to cool in the tin for 10–12 minutes before slicing into bars. Carefully transfer to a wire rack and leave to cool completely before serving.
Tips:
To freeze: freeze the whole pan as is for 20-30 minutes, allowing the bar to settle. Remove from pan and store in the freezer in a sealed bag for up to three months.
Enjoy!
Pecan-Caramel Crumble Pie
Ingredients
Ingredients:
- 100 gram unsalted butter
- 65 grams light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ tsp salt
- 180 gram all-purpose flour
- 2 tbsp sour cream
- 250 gram pecans roughly chopped
- 1/2 cup salted caramel sauce
- 1/4 cup almond flour
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
- Gently warm the caramel sauce until it is just melted and pourable. It should be cool to the touch, not warm or hot. (For a homemade version, see my Salted Caramel Sauce recipe.)
- Using an electric mixer, whisk the egg whites on high speed until soft peaks form. Reduce the speed to low and slowly drizzle in the cooled caramel sauce, whisking until fully incorporated.
- Fold the pecans into the caramel mixture and set aside.
- In a separate bowl, beat the butter and sugar together using the paddle attachment until combined and creamy. Reduce the speed and add the vanilla extract and egg yolks, mixing until smooth and well incorporated.
- Add the flour and salt, mixing just until combined. Add the sour cream and mix again until a soft dough forms.
- Line the base of the baking tin with two sheets of baking paper, arranged in a criss-cross pattern, ensuring the entire bottom is fully covered.
- Set aside one-third of the dough. Mixing the reserved dough with the almond flour until evenly combined.
- Press the remaining two-thirds into the base of a well-greased 25cm × 25cm baking tin, creating an even layer approximately 1cm thick. Gently press some of the dough slightly up the sides of the tin.
- Spread the pecan and caramel mixture evenly over the dough base.
- Grate or crumble the almond dough mixture over the top, leaving some gaps so the pecan filling remains visible.
- Bake for 25 minutes, then increase the oven temperature to 180°C fan and bake for a further 10 minutes, or until golden brown and crisp on top.
- Allow the pie to cool in the tin for 10–12 minutes before slicing into bars. Carefully transfer to a wire rack and leave to cool completely before serving.