Text 25574, 102 rader
Skriven 2015-04-01 07:17:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 533
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turtle Ice Cream Pie
 Categories: Pies, I scream, Chocolate, Desserts
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Pecans; toasted, divided
    3/4 c  Graham cracker crumbs; fine
           - crushed in resealable
           - plastic bag)
    1/4 c  Sugar
      6 tb Unsalted butter; melted

MMMMM---------------------SAUCE AND FILLING--------------------------
    3/4 c  (packed) dark brown sugar
    3/4 c  Heavy whipping cream
      3 tb Dark corn syrup
      3 tb Unsalted butter
    1/2 ts Vanilla extract
    1/4 ts Salt
      2 pt Premium vanilla ice cream;
           - divided

MMMMM----------------------GANACHE TOPPING---------------------------
  5 1/2 oz Bittersweet chocolate;
           - chopped
    1/2 c  Heavy whipping cream
  1 1/2 tb Dark corn syrup
    3/4 ts Vanilla extract
        pn Salt

  FOR CRUST: Preheat oven to 350+.F/175+.C.

  Using on/off turns, finely chop 1 cup pecans in processor;
  transfer to medium bowl. Mix in graham cracker crumbs and
  sugar. Drizzle butter over; blend until evenly moistened.

  Press mixture firmly over bottom and upsides of 9" glass
  pie dish (not on rim).

  Bake crust until golden brown, about 12 minutes (if crust
  puffs, press firmly back into place). Cool crust
  completely. Wrap in foil and freeze at least 1 hour.

  DO AHEAD: Can be made 2 days ahead. Keep frozen.

  FOR SAUCE AND FILLING: Bring first 3 ingredients to boil
  in heavy medium saucepan over medium heat, whisking until
  sugar dissolves. Boil caramel 5 minutes, whisking
  occasionally. Turn off heat; whisking butter, vanilla, and
  salt. Cool completely.

  Slightly soften 1 cup vanilla ice cream in microwave on
  low in 10-second intervals. Spread ice cream evenly in
  frozen piecrust; spread 1/4 cup caramel over. Freeze pie
  until ice cream and caramel are firm, about 1 hour. Repeat
  with remaining vanilla ice cream in three 1-cup portions
  and caramel in two 1/4-cup portions. Freeze pie overnight.
  Cover and reserve remaining caramel at room temperature.

  FOR GANACHE TOPPING: Combine chocolate, cream, and corn
  syrup in medium metal bowl. Place over saucepanof
  simmering water and whisk until melted and smooth. Remove
  from heat. Whisk in vanilla and salt. Cool ganache at room
  temp until thick but still pourable, about 30 minutes.

  Pour ganache evenly over frozen pie. Sprinkle with
  remaining 1/2 cup pecans. Freeze until ganache is firm, at
  least 45 min. Drizzle decoratively with 1/4 cup reserved
  caramel.

  DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
  Cover and chill remaining caramel.

  Let pie stand 10 minutes at room temperature. Rewarm
  remaining caramel, stirring over low heat. Cut pie into
  wedges and serve with caramel.

  TEST-KITCHEN TIP: To remove the first piece of pie, slide
  the knife between the crust and the dish all the way
  around the pie. Then cut out the first slice, being sure to
  cut through the crust completely.

  by Sarah Patterson Scott

  Bon App+¬tit | March 2009

  Yield: Makes 8 servings

  MM Format by Dave Drum - 25 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... The cookbook says to roast my turkey but my oven only has bake & broil

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)