| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce12 | 12 | servings | |
INGREDIENTS
| 4 | oz | Unsalted butter; plus |
| 3 | tb | Unsalted butter |
| 1 | Egg | |
| 1 | tb | Salt |
| 1/3 | c | Sugar; plus |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 1 1/2 | c | Flour |
| 7 | oz | Semi-sweet chocolate |
| 1 1/3 | c | Heavy cream; plus |
| 1/2 | c | Heavy cream |
| 1 | c | Pecan pieces; roasted |
| 3/4 | c | Dark karo syrup |
| 1 | c | Chocolate sauce; in squeeze bottle |
| Whipped cream; in a pastry bag | ||
| Fitted with star tip | ||
| Fresh mint sprigs | ||
| Powdered sugar; in shaker |
INSTRUCTIONS
Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, 1/3 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 1/4-inch thick. Blind bake the shell for 10 minutes in a tart pan. For the filling: Melt the chocolate and 1 1/3 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, 3/4 cup sugar and 1/2 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. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-17-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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