| 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
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