Brazil Nut Pie

This alternative to classic pecan pie has a salty caramel filling and a mixed cocktail nuts topping, making each bite well-balanced between salty and sweet and multi-textured.

1 recipe Pie Crust, blind baked
2 cups (14 oz) granulated sugar
1/3 cup dark corn syrup
¼ cup (2 oz) water
¾ cup (6 oz) heavy cream
1 tsp. kosher salt
3 large eggs, beaten
2 cups salted Brazil nuts, roasted

To Serve:
natural Greek-style yoghurt
pure honey

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Adjust oven rack to the middle position.

Combine sugar, corn syrup and water in large, heavy-bottomed saucepan. Cook over medium heat, brushing inside of pan with a damp pastry brush to prevent sugar crystals from scorching, until sugar is completely dissolved.

Increase heat to medium-high and boil mixture until dark amber and just beginning to smoke, 10-12 minutes. Immediately remove pan from heat and add cream (mixture will sputter and bubble).

Once mixture has settled, return to medium-low heat and stir in salt. Cook, stirring, until mixture is smooth. Transfer to large bowl and allow to cool completely.

Whisk eggs into cooled caramel. Fold in nuts and pour mixture into prepared pie crust. Bake until pie is set, about 45 minutes.

Transfer to cooling rack and allow to cool completely before serving.