I’ve loved Pecan Pie since the first time I had the pleasure to try it in an American style diner. I also loved making it but I’ve dedicated my life to creating baking recipes like an engineer (engineers are trained to optimize absolutely everything…haha). So I figured there must be a way to optimize making a Pecan Pie.
My test audience had a lovely comment: “Thank you for this wonderful experience”. There’s something really moving about that. Dessert at it’s best is not just a dessert – it is an experience.
4 INGREDIENT PECAN PIE
20 min + 20 min baking
200 g Digestive biscuits
75 g butter
2 cans (á 397 g) of condensed caramel
200 g pecans
Preheat the oven to 200 degrees celsius.
Butter and line a 28 cm loose base pie pan.
Crush the biscuits and add the melted butter.
Press the mixture onto the bottom and sides of the pan.
Pour the condensed caramel into the pan and sprinkle the pecans on the caramel.
Bake on the lowest level of the oven for 20 minutes.
You can find the loose base pie pan from Emma Ivane x Heirol collection.
You can also find other delicious 4 ingredient recipes from the blog.
4 ingredient Pecan Pie