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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Tart Crust (see recipe below)
3 cups pecan halves
2/3 cup semisweet chocolate pieces (4 ounces)
1/3 cup butterscotch-flavored pieces (2 ounces)
1-1/4 cups Butterscotch Sauce (see recipe below)
Whipped cream (optional)
Chocolate curls (optional)
Prepare the Tart Crust. Cool completely on a wire rack.
Spread the pecan halves in a single layer in a shallow baking pan. Bake at 350, stirring occasionally, for 8 to 10 minutes or until lightly toasted. Remove from oven.
Meanwhile, in a large saucepan, heat and stir 1-1/4 cups of the Butterscotch Sauce over low heat il warm. Remove from heat. Stir hot nuts, chocolate, and butterscotch-flavored pieces, stirring until the pieces are melted. Pour filling into prebaked tart shell. Bake for 14 to 15 minutes or until edges are bubbly. Cool on wire rack. Serve with whipped cream and chocolate curls, if you like. Makes 10 servings.
Tart Crust: In a medium bowl, mix 1-1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 tsp baking powder, and 1/8 tsp salt. Using a pastry blender, cut 1/4 cup cold unsalted butter into flour mixture until pieces are pea-size.
In a small bowl, mix 1 lightly beaten egg and 1 tbsp ice water. Gradually stir egg mixture into flour mixture. Using fingers, knead dough until a ball forms, adding up to another 1 tbsp ice water, a little at a time, if needed. Don't over mix; dough should feel slightly sticky. Use hands to flatten and shape into a 6-inch round disc. Wrap in plastic wrap and chill in refrigerator for 45 to 60 minutes or till firm.
On a floured surface, roll dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom. Press into fluted sides of tart pan; trim edges. Don't prick unbaked tart shell. Chill for 30 to 60 minutes. Line tart shell with a double thickness of foil. Bake in a 400° oven for 10 minutes. Remove foil. Bake 5 to 6 minutes more or till light brown. Cool on a wire rack. Makes one 9-inch tart crust.
Butterscotch Sauce In a heavy medium saucepan, melt 1/2 cup unsalted butter over low heat, stirring often. Increase heat to medium. Stir in 2/3 cup granulated sugar, 2/3 cup packed brown sugar, 3/4 cup light-colored corn syrup, 2 tablespoons water, and 3/4 tsp salt. Bring to boiling; stir constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring often (you'll see big, slow bubbles as it boils). Remove from heat. Carefully whisk in 3/4 cup whipping cream and 2 tsp vanilla (the sauce may sputter). Use 1-1/4 cups of the sauce for the pie. Allow remaining sauce to cool. Cover; refrigerate remaining sauce. If you like, reheat over low heat and stir before serving over ice cream. Makes 3 cups sauce.
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CARAMEL-PECAN PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Tart Crust (see recipe below)
3 cups pecan halves
2/3 cup semisweet chocolate pieces (4 ounces)
1/3 cup butterscotch-flavored pieces (2 ounces)
1-1/4 cups Butterscotch Sauce (see recipe below)
Whipped cream (optional)
Chocolate curls (optional)
Prepare the Tart Crust. Cool completely on a wire rack.
Spread the pecan halves in a single layer in a shallow baking pan. Bake at 350, stirring occasionally, for 8 to 10 minutes or until lightly toasted. Remove from oven.
Meanwhile, in a large saucepan, heat and stir 1-1/4 cups of the Butterscotch Sauce over low heat il warm. Remove from heat. Stir hot nuts, chocolate, and butterscotch-flavored pieces, stirring until the pieces are melted. Pour filling into prebaked tart shell. Bake for 14 to 15 minutes or until edges are bubbly. Cool on wire rack. Serve with whipped cream and chocolate curls, if you like. Makes 10 servings.
Tart Crust: In a medium bowl, mix 1-1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 tsp baking powder, and 1/8 tsp salt. Using a pastry blender, cut 1/4 cup cold unsalted butter into flour mixture until pieces are pea-size.
In a small bowl, mix 1 lightly beaten egg and 1 tbsp ice water. Gradually stir egg mixture into flour mixture. Using fingers, knead dough until a ball forms, adding up to another 1 tbsp ice water, a little at a time, if needed. Don't over mix; dough should feel slightly sticky. Use hands to flatten and shape into a 6-inch round disc. Wrap in plastic wrap and chill in refrigerator for 45 to 60 minutes or till firm.
On a floured surface, roll dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom. Press into fluted sides of tart pan; trim edges. Don't prick unbaked tart shell. Chill for 30 to 60 minutes. Line tart shell with a double thickness of foil. Bake in a 400° oven for 10 minutes. Remove foil. Bake 5 to 6 minutes more or till light brown. Cool on a wire rack. Makes one 9-inch tart crust.
Butterscotch Sauce In a heavy medium saucepan, melt 1/2 cup unsalted butter over low heat, stirring often. Increase heat to medium. Stir in 2/3 cup granulated sugar, 2/3 cup packed brown sugar, 3/4 cup light-colored corn syrup, 2 tablespoons water, and 3/4 tsp salt. Bring to boiling; stir constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring often (you'll see big, slow bubbles as it boils). Remove from heat. Carefully whisk in 3/4 cup whipping cream and 2 tsp vanilla (the sauce may sputter). Use 1-1/4 cups of the sauce for the pie. Allow remaining sauce to cool. Cover; refrigerate remaining sauce. If you like, reheat over low heat and stir before serving over ice cream. Makes 3 cups sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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