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Pecan pie with cranberries

About the recipe

This cranberry pecan pie is a rich treat – perfect for serving in small pieces. And who knows, a second piece always tastes like more!

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Servings:

20 points

Region:

-

Kitchen:

-

Working hours:

45 min

Total preparation:

90 min

Course/dish:

Baking

M, f, v or v

Veggie

Material:

Oven

Season:

-

Complexity:

Simple

Ingredients and supplies

Dough:

  • 300 gr flour
  • 200 g butter
  • 100 g fine granulated sugar or caster sugar
  • Zest of 1 lemon
  • pinch of salt

Filling:

  • 300 gr pecan nuts
  • 150 gr cranberries
  • Juice of half a lemon
  • 1 bag of Lonka caramels
  • 1 serving caramel sauce (see Banoffee pie recipe )

Other requirementsL springform pan 27cm

Prep-work

  • No

Preparation

Preheat the oven to 180 degrees.

Roast the pecan nuts in the oven for 10 minutes.

In a bowl, mix the flour, butter, sugar, lemon zest and salt with cold hands to form a dough.

Fill the bottom and sides of the pie dish with the dough.

Put it in the fridge for half an hour, no problem if you forget (like us), it will still be a delicious cake!

The base is blind baked for 20 minutes.

  • Place baking paper on the bottom and fill it with the support filling (for example: dried beans).
  • After 20 minutes, remove the support filling (let it cool and save it for next time) and
  • Return to the oven for 7 minutes.
  • Let it cool slightly.

Make caramel sauce (see recipe).

  • Add caramels and let melt. Add lemon juice, cranberries and nuts.
  • Pour this mass into the cake tin (it is tough).
  • Bake for another 20 minutes or so.

The cake is very rich, I would cut small pieces. You can always have a second one.

KPK

​

17 februari 2018

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