Pecan tart with praline cream - sl 11/90

1 x 9\" pie

Ingredients

Quantity Ingredient
Pastry for 9-inch pie
⅓ cup Butter or margarine; melted
1 cup Sugar
1 cup Light corn syrup
4 eaches Eggs; beaten
1 teaspoon Vanilla extract
¼ teaspoon Salt
1 cup Pecan halves
¼ cup Semisweet chocolate morsels
½ cup Whipping cream
½ teaspoon Praline liqueur
2 tablespoons Powdered sugar

Directions

Press pie pastry into a 9-inch tart pan with removable bottom; set pastry aside.

Combine butter, 1 cup sugar, and corn syrup in a medium saucepan; cook over low heat; stirring constantly, until all sugar dissolves.

Let mixture cool slightly.

Add beaten eggs, 1 teaspoon vanilla, and salt; stir well. Pour filling into prepared pastry shell, and top with pecan halves. Bake at 325F for 50 to 55 minutes.

Place chocolate morsels in a heavy-duty zip-top plastic bag; seal.

Submerge bag in boiling water until chocolate morsels melt. Snip a tiny hole in end of bag with scissors; drizzle melted chocolate thinly over top of pecan pie.

Combine whipping cream, ½ teaspoon vanilla, and praline liqueur in mixing bowl; beat at medium speed of an electric mixer until mixture is foamy. Gradually add powdered sugar to whipped cream mixture, beating until soft peaks form.

Serve on individual dessert plates. Spoon about 2 tablespoons whipped cream mixture onto each dessert plate. Place a slice of pie on top of cream mixture, and serve immediately.

Yield: one 9-inch pie.

"Southern Living" November, 1990 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-21-95

Related recipes