Turtle pie #2

Yield: 12 servings

Measure Ingredient
4.00 ounce unsalted butter; plus
3.00 tablespoon unsalted butter
1.00 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 whipped cream; in a pastry bag
1 fitted with star tip
1 fresh mint sprigs
1 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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