|4 ounces||Unsalted butter, plus 3|
|⅓ cup||Sugar, plus 3/4 cup|
|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|
|Whipped cream in a pastry|
|Bag with star tip|
|Fresh mint sprigs|
|Powdered sugar in shaker|
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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