Turtle pie

Yield: 4 servings

Measure Ingredient
4 ounces Unsalted butter, plus 3
\N \N TB
1 \N Egg
1 tablespoon Salt
⅓ cup Sugar, plus 3/4 cup
1 teaspoon Vanilla
1½ cup Flour
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
\N \N Bottle
\N \N Whipped cream in a pastry
\N \N Bag with star tip
\N \N Fresh mint sprigs
\N \N 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


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