| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pecans |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
c |
(4 Tbs.) unsalted butter; melted |
| 1 |
lb |
Caramel candies |
| 1/3 |
c |
Whipping cream |
| 1 |
c |
Coarsely chopped pecans |
| 8 |
oz |
Semisweet chocolate |
| 1/3 |
c |
Whipping cream |
| 1/4 |
c |
Powdered sugar |
INSTRUCTIONS
CRUST
FILLING
TOPPING
1. Heat oven to 350 F. Have a 9-inch pie plate ready.
2. For crust: mince pecans with sugar in food processor until they are
finely minced but not ground. Mix in butter. Press evenly into bottom and
sides of pie plate. Bake until lightly browned-12-15 mins. Cook before
filling
3. For filling: melt caramel with cream in double boiler or microwave,
stirring until smooth. Cool to lukewarm then pour into crust. Sprinkle
pecans on top.
4. For topping: melt chocolate with cream and sugar. Pour over pie,
smoothing with spatula. Refrigerate at least 4 hrs. or up to 2 days before
serving.
Yields 8-10 servings. VERY RICH!!!
Posted to Bakery-Shoppe Digest by "William & Evelyn Hall"
<wchall@nevia.net> on Feb 2, 1998
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