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Fred's Favorite Caramel Pie
Author/Submitted by:
Servings: 10
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 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
Directions:
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" <lloyd2@mindspring.com> on Jan 5, 1996
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