We thought this Salted Caramel Pie was the perfect way to finish off British Pie Week, and what a week it has been! We’ve seen some fantastic recipes and photos of delicious pies from all around the country, with people really getting in to the spirit of the week!
This scrumptious Salted Caramel pie recipe comes to us courtesy of the brilliant people over at UK TV Good Food! The caramel in this pie provides you with a delicious sweetness, but the salty edge neutralises that giving a fantastic combination of flavour. The thing that really caught our eye with this recipe was the pretzel crust around the edge of the pastry, which we love! So if you are looking to celebrate the end of British Pie Week today or this weekend, have a good at this delicious UK TV Good Food recipe!
Photograph by BenGrantham (view original version here)
For the Filling
- 300g of sugar
- 120ml of honey
- 120ml of double cream
- 115g of brown butter (normal butter is also fine)
- 2 tbsp of mascarpone
- 1 tsp of vanilla extract
For the Topping
- 120ml of double cream
- 115g of chopped dark chocolate
For the Pretzel Crust
- 225g of pretzels
- 85 to 115g of melted unsalted butter
Step 1-Start by making the pretzel crust. Grind the 225g of pretzels in a food processor or wrap them in a tea towel and hit with a rolling pin until they are well ground. Pour the unsalted butter in to a mixing bowl, add the ground pretzels and use your hands tom mix together. Do this until the texture resembles wet sand. Firmly press the crumbs in to a 24cm large pie tin and chill the crust in the fridge.
Step 2-Now you can move on to the filling. Start by adding the 300g of sugar and 120ml of honey to a saucepan along with 120ml of water. Combine until the sugar is dissolved and it turns to a caramel (dark amber colour). Ideally you want the mixture to reach about 170 degrees celcius.
Step 3-Take the caramel off the heat and add in the 120ml of double cream, being very careful not to spill any of the caramel as it will start to bubble when the cream mixes with it. Ensure you whisk it as the cream is being poured in. After this add the 115g of butter, the vanilla extract and a pinch of salt and whisk again.
Step 4-Pour the filling in to your pie tin that you prepared earlier and leave it to set in the fridge for at least 5 hours.
Step 5-Nearly finished, all there is left to do is the topping. Add the double cream to a pan and heat until it starts to gently bubble, then pop in the dark chocolate and allow it to melt. Once melted, whisk until the mixture is glossy. Spread over the filling and allow it to set. That’s it, this delicious salted caramel pie is now ready to enjoy as part of your British Pie Week celebrations!
Source: Good Food UK TV
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