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Fred's Favorite Caramel Pie

Author/Submitted by:
Servings: 10
Categories: Chocolate / Desserts / Pies & Pastries

2  tb  butter
3/4  c  brown sugar, packed
1/3  c  light corn syrup
1/4  c  half and half, or light crea
1  c  toasted pecans, chopped
1  9 inch  pie shell, baked
1  tb  granulated sugar
1  tb  cornstarch
1/4  t  salt
2/3  c  milk
2    egg yolks
3/4  c  semisweet chocolate chips
2  tb  cold water
1  t  unflavored gelatin
2  c  whipping cream
1/4  c  semisweet chocolate chips
1  t  shortening
1/4  c  toasted pecans, chopped

Recipe by: Midwest Living, December 1994 For the caramel layer, in a heavy 2-quart saucepan, melt the butter over low heat. Add the brown sugar, corn syrup and half and half; mix well. Cook and stir over medium-high heat to boiling. Reduce the heat to medium. Cook and stir for 5 minutes longer. Stir in 1 cup pecans. Pour the mixture into the baked pastry shell; set aside. For the creamy custard layer, in a heavy 1 1/2-quart saucepan, stir together the sugar, cornstarch and salt. Stir in the milk. cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 mintues longer. Gradually stir the hot mixture into the egg yolks; return to the saucepan. Cook and stir until bubbly; reduce the heat. Cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup chocolate pieces until melted. Cool for about 45 minutes, or to room temperature. In a 1-cup glass measuring cup, combine the cold water and gelatin. Let stand for 2 minutes. Place the cup in a saucepan of boiling water. Cook and stir for about 1 minute, or until the gelatin completely dissolves. In a bowl, beat the whipping cream with an electric mixer on medium speed while gradually drizzle the dissolved gelatin over the whipped cream. Continue beating until stiff peaks form. Gently stir 1 cup of the whipped cream into the custard to lighten the mixture. Fold in the remaining whipped cream. Pour over top of the caramel layer. Cover and refrigerate for 6 hours before serving. Just before serving, in a saucepan, melt 1/4 cup chocolate pieces and the shortening; drizzle over the pie. Sprinkle with 1/4 cup pecans. Makes 8 to 10 servings. Penny Halsey (ATBN65B). Note: Recipe from Quivey's Grove in Madison, Wisconsin. By "Lloyd A. Carver" <> on Jan 5, 1996

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