Pear and Caramel Cream Cheese Pie
Servings 8
Equipment
- pie baking tin
- baking beans
Ingredients
Pie crust
- 2 egg yolks
- 120 g icing sugar
- 250 g butter
- 350 g plain flour
Filling
- 250 g of cream cheese
- 3 eggs
- 60 g soft light brown sugar
- 4 pears (rippen)
- 1 tsp cinnamon
- 30 g pecan nuts (roughly chopped)
- 60 g almond flour
- zest from 1/2 lemon
Salted caramel
- 100 g sugar
- 50 g water
- 45 g butter
- 65 g double cream
- vanilla (dash)
- salt
Instructions
- Add all ingredients for the pie crust in a mixing bowl and knead until you'll get nice dough without any lupms. Wrap in cling film and let it rest in the fridge for couple of hours.
- Prepare your caramel. Add sugar and water into a pot and bring to boil. It will take some time ( about 15 mins) and the sugar mixture will start turning golden brown, once it's caramelised and has amber brown colour add the cream little at the time and mix. Take off the heat and mix in salt and vanilla. Add butter and keep steering until it's fully incorporated. Set aside until ready to use.
- Pre-heat your oven to 180ºC/ 350ºF. Roll out the dough into a circle and fill your pie tin. Pierce with a fork the bottom of your crust at few places, place baking paper on the top and fill with baking beans. Blind bake for 8-10 mins. Remove baking paper with baking beans and let it cool down slightly.
- In a mixing bowl, mix together eggs, cream cheese, sugar and lemon zest and pour the mixture in the pie crust. You can peel the pears or leave skin on, cut them in half and remove the core with seeds. Slice them slightly and place on the top one the cream cheese mixture. Dust with cinnamon, sprinkle with pecans and almond flour. Bake in pre-heated oven for about 35 minutes. Once the pie is baked, drizzle over salted caramel.