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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 refrigerated pie crust
Caramel Sauce
1 tsp butter and flour
1/8 tsp salt
1/3 cup half-and-half
1/4 cup sugar and firmly packed brown sugar
Filling
2/3 cup sugar
1/2 tsp salt
1/3 cup butter, melted
1 cup corn syrup
3 eggs
1 cup pecan halves or chopped pecans
2 (1 oz) squares unsweetened chocolate, melted
Prepare pie crust according to package directions for filled one-crust pie using a 9 inch pie pan. Heat oven to 375.
Sauce: In a small saucepan, melt butter and stir in flour and salt. Gradually stir in half-and-half. Add sugars and mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Set aside.
Filling: In a large bowl, combine first 4 ingredients; beat well. Stir 1/2 cup filling mixture into caramel sauce; blend well. Set aside. Stir pecans and chocolate into remaining filling mixture; blend well. Pour into pie pan and top with caramel sauce evenly over filling.
Bake for 40-55 minutes or until outer edge of filling is set and center is partially set. Cool on a wire rack for 1 hour; refrigerate 1 hour before serving. Serve with ice cream or whipped cream, if desired. Store in refrigerator.
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*CHOCOLATE PECAN CARAMEL PIE*
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 refrigerated pie crust
Caramel Sauce
1 tsp butter and flour
1/8 tsp salt
1/3 cup half-and-half
1/4 cup sugar and firmly packed brown sugar
Filling
2/3 cup sugar
1/2 tsp salt
1/3 cup butter, melted
1 cup corn syrup
3 eggs
1 cup pecan halves or chopped pecans
2 (1 oz) squares unsweetened chocolate, melted
Prepare pie crust according to package directions for filled one-crust pie using a 9 inch pie pan. Heat oven to 375.
Sauce: In a small saucepan, melt butter and stir in flour and salt. Gradually stir in half-and-half. Add sugars and mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Set aside.
Filling: In a large bowl, combine first 4 ingredients; beat well. Stir 1/2 cup filling mixture into caramel sauce; blend well. Set aside. Stir pecans and chocolate into remaining filling mixture; blend well. Pour into pie pan and top with caramel sauce evenly over filling.
Bake for 40-55 minutes or until outer edge of filling is set and center is partially set. Cool on a wire rack for 1 hour; refrigerate 1 hour before serving. Serve with ice cream or whipped cream, if desired. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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