Text 18737, 76 rader
Skriven 2014-10-31 06:38:26 av Dave Drum (1:261/38)
Ärende: BH+G 1728
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Chunk & Caramel Pecan Pie
 Categories: Pies, Pastry, Nuts, Chocolate, Dairy
      Yield: 6 servings

    1/2 c  Butter
    3/4 c  Light-color corn syrup
    2/3 c  Granulated sugar
    2/3 c  Packed brown sugar
      2 tb Water
    1/4 ts Salt
      1 c  Whipping cream
      2 ts Vanilla
  2 1/2 c  Pecan halves
           Pastry for a Single-Crust
           - Pie
      3 lg Eggs; lightly beaten
      6 oz Dark, bittersweet, or
           - semisweet chocolate;
           - chopped
           Whipped cream; (opt)

  For caramel sauce, in a medium heavy saucepan, heat butter
  over low heat until melted, stirring frequently. Stir in
  corn syrup, granulated sugar, brown sugar, the water, and
  salt. Bring to boiling over medium heat, stirring
  constantly; reduce heat. Boil gently, uncovered, for 10 to
  12 minutes or until reduced to 1 3/4 cups, stirring
  frequently. Remove from heat. Carefully whisk in cream and
  vanilla. Cool for 30 minutes.

  Meanwhile, preheat oven to 350øF/175øC.

  Spread pecans in a single layer in a shallow baking pan.
  Bake in the preheated oven for 8 to 10 minutes or until
  lightly browned, stirring once. Remove from oven.

  Prepare Pastry for a Single-Crust Pie. On a lightly
  floured surface, slightly flatten dough. Roll dough from
  center to edge into a 12-inch circle. Wrap pastry circle
  around rolling pin; unroll into a 9-inch pie plate. Ease
  pastry into pie plate without stretching it. Trim pastry
  to 1/2 inch beyond edge of pie plate. Fold under extra
  pastry even with edge of plate. Crimp edge as desired.

  For filling, transfer 1-1/4 cups of the caramel sauce to a
  large bowl. Stir in eggs until combined. Stir in pecans
  and chocolate. Pour filling into pastry shell. Cover edge
  of pie with foil to prevent overbrowning. Bake for 25
  minutes. Remove foil. Bake about 20 minutes more or until
  filling sets. Cool on a wire rack.

  To serve, reheat the remaining caramel sauce over low
  heat. Spoon warm sauce over pie. If desired, serve with
  whipped cream.

  Makes 8 servings.

  Test Kitchen Tip: If you have any leftover caramel sauce,
  transfer to an airtight container, cover, and store in the
  refrigerator for up to 5 days. To serve, heat over low
  heat until warm. Serve over ice cream or desserts.

  Better Homes & Gardens | June 2013

  MM Format by Dave Drum - 27 June 2013

  Uncle Dirty Dave's Archives

MMMMM

... I'm so old that whenever I eat out, they ask me for the money up front.

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 * Origin: Prism bbs (1:261/38)