Turtle pie #2
12 servings
Ingredients
| Quantity | 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 | |
Directions
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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