Yield: 12 servings
Measure | Ingredient |
---|---|
4.00 ounce | unsalted butter; plus |
3.00 tablespoon | unsalted butter |
1.00 \N | egg |
1.00 tablespoon | salt |
⅓ cup | sugar; plus |
¾ cup | sugar |
1.00 teaspoon | vanilla |
1½ cup | flour |
7.00 ounce | semi-sweet chocolate |
1⅓ cup | heavy cream; plus |
½ cup | heavy cream |
1.00 cup | pecan pieces; roasted |
¾ cup | dark karo syrup |
1.00 cup | chocolate sauce; in squeeze bottle |
1 \N | whipped cream; in a pastry bag |
1 \N | fitted with star tip |
1 \N | fresh mint sprigs |
1 \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 ¼-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. 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-17-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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