Liquid glucose is a liquid sugar that you can buy in well-stocked grocery stores. You use it so the caramel doesn’t crystallize and to achieve the chewy texture.
- Yield: 1 large pie/12 small pies
- 1 portion shortcrust pastry
- 1 lb (450 g) good quality dark chocolate, 70% cocoa solids
- 7 fl oz (200 ml) double cream
- 7 oz (200 g) sugar
- 3½ fl oz (100 ml) water
- 3½ fl oz (100 ml) liquid glucose
- 1 vanilla pod, seeds scraped out
- 5 oz (150 g) mixed nuts (almonds, pecans, pistachios, and walnuts)
- Lightly whipped cream to serve
How to Make It
- Make the pastry according to the basic recipe. If there is dough left over, it can be kept in the freezer.
- Preheat the oven to 180°C (350°F/gas 4).
- Roll out the dough and put it in a pie tin, about 24 cm (10 inches) in diameter. Prick the bottom with a fork.
- Press aluminium foil around the edges of the pie shell.
- Bake the pie shell in the middle of the oven for about 5 minutes. Remove the foil and bake for another 5 minutes until the bottom is golden. Let cool.
- Finely chop the chocolate.
- Melt the chocolate with the cream in a bowl over but not touching a pan of boiling water.
- Boil the sugar, water and glucose for about 6 minutes in a large pan.
- Add the chocolate cream and the vanilla pod and seeds to the sugar syrup and continue to boil while whisking for 10–13 minutes, until the mixture thickens and feels stiff.
- Remove the vanilla pod and fill the pie shell with the caramel. Sprinkle with the nuts and let harden.
- Serve the pie at room temperature with lightly whipped cream.