| Decadent Caramel-Pecan Pie Midwest Living magazine, February 2004 Tart Crust (see below) 3 cups pecan halves 1� cups Butterscotch Sauce (see below) 2/3 cup semisweet chocolate pieces 1/3 cup butterscotch-flavored pieces Whipped cream and chocolate curls (optional) 1. Prepare Tart Crust and cool. 2. Spread pecans in shallow baking pan. Bake in 350� oven for 8 to 10 minutes or till toasted, stirring occasionally. 3. In a large saucepan, heat and stir the 1� cups of the Butterscotch Sauce over low heat till warm. Remove from heat. Stir in pecans, chocolate and butterscotch pieces, stirring till pieces melt. Pour into tart shell. Bake in a 350� oven 14 to 15 minutes or till edges bubble. Cool on wire rack. Top with whipped cream and chocolate. Serves 10. Tart Crust In a medium bowl, mix 1� cups all-purpose flour, 2 tablespoons sugar, � teaspoon baking powder and ? teaspoon salt. Using a pastry blender, cut � cup cold unsalted butter into flour mixture till pieces are pea-size. In a small bowl, mix 1 lightly beaten egg and 1 tablespoon ice water. Gradually stir egg mixture into flour mixture. Using fingers, knead dough till a ball forms, adding up to another 1 tablespoon ice water, a little at a time, if needed. Don't overmix; dough should feel slightly sticky. Use hand to flatten and shape into a 9-inch round disc. Wrap in plastic wrap and chill in refrigerator for 45 to 60 minutes or till firm. On a floured surface, roll dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom. Press into fluted sides of tart pan; trim edges. Don't prick unbaked tart shell. Chill for 30 to 60 minutes. Line tart shell with a double thickness of foil. Bake in a 400� oven for 10 minutes. Remove foil. Bake 5 to 6 minutes more or till light brown. Cool on a wire rack. Makes one 9-inch tart crust. Butterscotch Sauce In a heavy medium saucepan, melt � cup unsalted butter over low heat, stirring often. Increase heat to medium. Stir in 2/3 cup packed brown sugar, � cup light-colored corn syrup, 2 tablespoons water and � teaspoon salt. Bring to boil; stir constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring often (you'll see big, slow bubbles as it boils). Remove from heat. Carefully whisk in � cup whipping cream and 2 teaspoons vanilla (the sauce may sputter). Use 1� cups of the sauce for the pie. Allow remaining sauce to cool. Cover; refrigerate remaining sauce. If you like, reheat over low heat and stir before serving over ice cream. Makes 3 cups sauce. Nutritional facts per serving of pie: 583 cal, 41 g fat, 56 mg chol, 154 mg sodium, 53 g carbo, 4 g fiber, 6 g pro. |