Pecan, Caramel And Fudge Pie
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
29
Sourness
31
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 tbsps
Butter (melted)1 tsp
Vanilla Extract3 cup
Unsalted Butter6 tbsps
Light Corn Syrup3 tbsps
Whipping CreamDirections:
1
Make crust: Blend all ingredients in processor
2
Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish
3
Cover crust and freeze while preparing filling
4
(Can be made 1 week ahead
5
Keep frozen
6
) Blend all ingredients in processor
7
Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish
8
Cover crust and freeze while preparing filling
9
(Can be made 1 week ahead
10
Keep frozen
11
) Make filling: Preheat oven to 350°F
12
Combine butter, brown sugar and corn syrup in heavy medium saucepan
13
Bring to boil, stirring often
14
Boil 1 minute
15
Stir in nuts and cream
16
Boil until mixture thickens slightly, about 3 minutes
17
Remove from heat
18
Add chocolate
19
Stir until chocolate melts and mixture is well blended
20
Pour hot filling into crust
21
Using spoon, evenly distribute nuts
22
Bake until filling bubbles all over, about 10 minutes
23
Transfer pie to rack and cool Preheat oven to 350°F
24
Combine butter, brown sugar and corn syrup in heavy medium saucepan
25
Bring to boil, stirring often
26
Boil 1 minute
27
Stir in nuts and cream
28
Boil until mixture thickens slightly, about 3 minutes
29
Remove from heat
30
Add chocolate
31
Stir until chocolate melts and mixture is well blended
32
Pour hot filling into crust
33
Using spoon, evenly distribute nuts
34
Bake until filling bubbles all over, about 10 minutes
35
Transfer pie to rack and cool