Caramel Chocolate Pecan Pie

Caramel Chocolate Pecan Pie

Serves 12
Published in: Cuisine At Home

for the Crust and Ganache
1/2 Flaky Pie Dough recipe follows
3/4 cup heavy cream
2 tablespoon light corn syrup
6 ounce semisweet chocolate -- chopped
1 1/2 cup pecans -- chopped, toasted, divided
For the Caramel Pastry Cream
1/2 cup sugar -- granulated
1/4 cup Hot Water
2 1/2 cup milk
1/2 cup light brown sugar -- packed
1/4 cup Cornstarch
3 Egg yolks
1/2 teaspoon table salt
2 tablespoon butter -- unsalted
2 tablespoon Rum
For the Whipped Topping
1 1/2 cup heavy cream
2 tablespoon powdered sugar
Caramel and Chocolate Syrups
1 recipe Flaky Pie Dough

Preheat oven to 375F Prepare pie dough and roll according to directions ;
blind bake, cool to room temperature, about 10 minutes. Combine 3/4 cup
cream and syrup in a small saucepan and bring to a boil. Pour over
chocolate in a small bowl, let stand 5 minutes; whisk until smooth.
Transfer ganache into cooled pie shell, top with 1 cup pecans; press into
ganache. Meanwhile, prepare caramel pastry cream. Boil granulate sugar and
water in a saucepan over medium heat for the caramel, swirling
occasionally, until the color of iced tea, about 15 minutes. Meanwhile,
whisk milk, brown sugar, and cornstarch together in a saucepan over medium
heat until blended. Whisk in egg yolks and salt. Do not let milk mixture
boil, When the caramel is done, slowly while whisking constantly pour the
milk mixture into the caramel. It will sputter; continue whisking until
milk mixture and caramel are combines and begin to thicken into a custard.
Cook custard over medium heat, whisking often until thick. Boil 1 minute
to eliminate the starchy taste of the cornstarch and to thicken further.
Of heat, stir in butter and rum until butter is melted. Cool to room
temperature, about 10 minutes, stirring occasionally, then spread onto
ganache layer of pie. Cover with plastic, pressing it onto the surface to
prevent a skin from forming. Chill at least 4 hours to set pastry cream.
Whip 1 1/2 cups cream with powdered sugar in a bowl with a hand mixer on
high speed until fluffy. Just before serving, top pie with whipped cream,
spreading it to the edges. Drizzle with caramel and chocolate syrups and
garnish with remaining pecans after slicing.

Recipe Notes For maximum ganache, pastry cream, and whipped cream
capacity, make this pie in a 9 1/2 inch deep dish pie plate.

Makes 12 servings
Total time: 1 1/4 hours plus chilling

This looks fabulous and was the cover shot.


Flaky Pie Dough

Serves 12
Published in: Cuisine At Home

3 cup flour -- all purpose
1/4 cup sugar
1/2 teaspoon table salt
1 1/2 stick Butter -- cold, cubed (12 Tablespoons)
1/2 cup shortening -- cold, cubed
3/4 cup Ice Water
1 teaspoon vinegar -- distilled

Stir flour, sugar, and salt together in a large bowl. Using a pasty
blender, cut in the butter and shortening until it's the size of peas.
Combine water and vinegar, then add to flour-butter mixture, stirring
with a fork until dough holds together. Form into a ball, divide in half,
flatten each half into a disk, and wrap in plastic. Chill for at least 1
hour before rolling. To roll, place on a lightly floured surface and
rollinto a 14 inch circle. Transfer dough to pie place, pressing into
bottom of plate with your thumb. Trim edges to 1/2 - 1 inch overhang. To
bake Blind or the Caramel Chocolate Pecan Pie. Preheat oven to 375F
Prepare pie dough and roll according to directions ; blind bake, cool to
room temperature, about 10 minutes.

Recipe Notes
Makes 2 single 9 inch crusts or 1 deep dish double crust

http://www.terrypogue.com/Terry

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