Turtle pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Unsalted butter, plus 3 |
| TB | ||
| 1 | Egg | |
| 1 | tablespoon | Salt |
| ⅓ | cup | Sugar, plus 3/4 cup |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Flour |
| 7 | ounces | Semi-sweet chocolate |
| 1⅓ | cup | Heavy cream, plus 1/2 cup |
| 1 | cup | Pecan pieces, roasted |
| ¾ | cup | Dark karo syrup |
| 1 | cup | Chocolate sauce in squeeze |
| Bottle | ||
| Whipped cream in a pastry | ||
| Bag with star tip | ||
| Fresh mint sprigs | ||
| Powdered sugar in shaker | ||
Directions
Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, ⅓ cup sugar and vanilla together. Add the flour and incorporate completely. Form into a ball and turn out onto a floured surface. Roll the dough out to 14 inches and ¾-inch thick.
Blind bake the shell for 10 minutes in a tart pan.
For the filling. Melt the chocolate and 1⅓ cup cream together.
Pour into the baked shell and chill for 1 hour. Top the ganache with the roasted pecan pieces and chill for another hour.
For the caramel: Combine the karo, 3 tablespoons butter, ¾ cup sugar and ½ cup heavy cream. Bring the mixture to a boil and cook until the caramel reaches the thread stage, (210 degrees). Allow the caramel to cool before pouring over the top of the ganache. Place a piece of the pie in the center of the plate. Garnish with chocolate sauce, whipped cream, mint and powdered sugar.
Yield: 12 servings
ESSENCE OF EMERIL SHOW#EE2350
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