10 Cooking Tips
- Toast Pecans: Toasting enhances the nuts' flavour and ensures they stay crunchy in the pie.
- Mind the Caramel: Stir carefully when adding cream to avoid splattering. Let the caramel cool slightly before mixing with eggs.
- Protect the Crust: Use foil or a pie crust shield to prevent over-browning during baking.
- Check for Doneness: The pie should jiggle slightly in the centre when baked but will firm up as it cools.
- Make Ahead: This pie can be made a day in advance and stored at room temperature or refrigerated.
Serving Suggestions
- Pair with a dollop of homemade whipped cream or crème fraîche.
- Serve warm with a scoop of vanilla or butter pecan ice cream.
- Add a drizzle of extra caramel sauce for even more decadence.
- Sprinkle a pinch of sea salt on top for a salted caramel twist.
FAQ’s
Q: Can I use store-bought crust?
A: Yes, store-bought pie crust works as a quick and easy alternative.
Q: How long does this pie stay fresh?
A: The pie stays fresh at room temperature for 2 days or in the refrigerator for up to 4 days.
Q: Can I freeze caramel pecan pie?
A: Yes, wrap the cooled pie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Q: How can I prevent the caramel from burning?
A: Use medium heat and watch closely as the sugar caramelises. Stir only until it’s fully dissolved.
Q: Can I use chopped pecans instead of halves?
A: Absolutely! Chopped pecans distribute more evenly but won’t create the same decorative look.
