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4 Aug 2021
Local time
10:07 AM
Caracas, Venezuela
This pie is utterly decadent and extremely rich, so a little goes a long way.
16 Marie biscuits, Rich Tea biscuits or Digestive biscuits
60 gms grated coconut
75 gms unsalted butter, melted
185 gms chocolate chips
450 gms pecans, lightly toasted
200 gms sugar
2 tbsps golden syrup (or corn syrup)
45 gms butter
1 1/2 tsps salt
240 gms thick cream
Fleur du sel for sprinkling

For the pie base:
  1. Process the biscuits and coconut to fine crumbs. Mix in the butter.
  2. Press into a 9" pie dish over the bottom and up the sides.
  3. Scatter the chocolate chips over the bottom, and then the pecans.
  4. Refrigerate for at least one hour.
For the caramel:
  1. Put the sugar and syrup, plus 6o mls water into a pan and cook on medium high without stirring, until bubbles form at the edge. Give the pan a swirl, increase the heat to high , swirling occasionally, unitl the mixture becomes caramel coloured.
  2. Add the butter and salt until they melt.
  3. Lower the pan to medium heat and add the cream.It will bubble up. Whisk until smooth, about 1-2 minutes.
To finish the pie:
  1. Heat the oven to 350°F
  2. Remove the pie from the fridge and pour the caramel over the pecans.
  3. Bake in the oven for about 10-15 minutes, until the mixture is gently bubbling.
  4. Remove from the oven, sprinkle with fleur du sel and allow to cool.
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