American caramel pie recipe

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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
  1. Make the pastry according to the basic recipe. If there is dough left over, it can be kept in the freezer.
  2. Preheat the oven to 180°C (350°F/gas 4).
  3. Roll out the dough and put it in a pie tin, about 24 cm (10 inches) in diameter. Prick the bottom with a fork.
  4. Press aluminium foil around the edges of the pie shell.
  5. 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.
  6. Finely chop the chocolate.
  7. Melt the chocolate with the cream in a bowl over but not touching a pan of boiling water.
  8. Boil the sugar, water and glucose for about 6 minutes in a large pan.
  9. 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.
  10. Remove the vanilla pod and fill the pie shell with the caramel. Sprinkle with the nuts and let harden.
  11. Serve the pie at room temperature with lightly whipped cream.

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