Salted_pecan_fudge

Salted Pecan Fudge Pie Recipe

The ultimate autumnal indulgence...gooey salted pecan fudge pie recipe.

Trusted pie maker and founder of household brand Higgidy, Camilla Stephens has released 'The Higgidy Cookbook'. Our favourite for ultimate autumnal indulgence is her salted pecan fudge pie recipe.

Recipe

A rich indulgent dessert recipe that you can whip up the day before to get ahead.

Ingredients

1 quantity
sweet shortcrust pastry
dusting
plain flour
100g
pecan nuts, chopped, plus 80–100g pecan halves
100g
soft light brown sugar
125g
butter
200ml
double cream
1 tsp
salt, ideally good-quality salt such as fleur de sel
2
medium eggs, beaten
3 tbsp
apricot jam, warmed

Method

  1. Make the sweet shortcrust pastry (cuirl confess we use ready rolled shortcrust pastry)
  2. Roll out your pastry on a lightly floured work surface to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges, prick the base with a fork and return it to the fridge for a further 30 minutes. Don’t miss this step – it helps stop the pastry shrinking in the oven.
  3. Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up. Remove the tin from the fridge, line with crumpled non-stick baking paper and baking beans. Bake in the oven on the hot baking sheet for 20 minutes, then remove the paper and beans and continue to cook for 5–10 minutes or until the pastry is dry. Set aside.
  4. Spread the chopped pecans evenly over a baking sheet (reserve the pecan halves for later) and lightly toast in the oven for 8–10 minutes, making sure they don’t burn. Set aside to cool. Reduce the oven to 180°C/fan 160°C/gas mark 4.
  5. Place the sugar, butter and cream in a pan and cook over a low heat, stirring constantly, until the sugar has completely dissolved. Cool slightly, then stir in the cooled toasted nuts, salt and beaten eggs. Pour the mixture into the pastry case. Arrange the reserved pecan halves over the top of the pie in a circular pattern. Bake in the oven on the hot baking sheet for 25 minutes.
  6. Take the pie out of the oven and let it cool a little, then brush the top with the warmed apricot jam. This pie is nice served just warm, with whipped cream or vanilla ice cream.

Cheats

Roll with it

Here at cuirl we love a ready rolled pastry. Puff, filo or shortcrust…find them in the butter aisle of your local supermarket.

Worth their salt

Don’t worry if you can’t get hold of fleur de sel, sea salt flakes can be used instead.

Advanced

Perky pecan

Add a small drizzle of bourbon to your salted fudge sauce to make it sing.

Get ahead

Why not pre-bake the pie the day before or at least have the pastry case blind baked so you can fill it the next day.

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