Decadent Caramel-Pecan Pie
- Makes: 10 servings
- Prep 20 mins
- Bake 22 mins to 25 mins
A homemade butterscotch sauce is mixed with chocolate chips, pecans, and butterscotch chips to make an ultra-rich filling for this pie.
Ingredients
-
Tart Crust (see recipe below)
-
3
cups
pecan halves
-
2/3
cup
semisweet chocolate pieces (4 ounces)
-
1/3
cup
butterscotch-flavored pieces (2 ounces)
-
1 1/4
cups
Butterscotch Sauce (see recipe below)
-
Whipped cream (optional)
-
Chocolate curls (optional)
Directions
- Prepare the Tart Crust. Cool completely on a wire rack.
- Spread the pecan halves in a single layer in a shallow baking pan. Bake in a 350 degree F oven, stirring occasionally, for 8 to 10 minutes or until lightly toasted. Remove from oven.
- Meanwhile, in a large saucepan, heat and stir 1-1/4 cups of the Butterscotch Sauce over low heat until warm. Remove from heat. Stir hot nuts, chocolate, and butterscotch-flavored pieces, stirring until the pieces are melted. Pour filling into prebaked tart shell. Bake in a 350 degree F oven for 14 to 15 minutes or until edges are bubbly.
- Cool on wire rack. Serve with whipped cream and chocolate curls, if you like. Makes 10 servings.
Tart Crust
Ingredients
- 1 1/2
cups
all-purpose flour
- 2
tablespoons
sugar
- 1/2
teaspoon
baking powder
- 1/8
teaspoon
salt
- 1/4
cup
cold unsalted butter
- 1
egg, lightly beaten
- 1
tablespoon
ice water
-
Ice water
Directions
- In a medium bowl, mix all-purpose flour, sugar, baking powder, and salt. Using a pastry blender, cut unsalted butter into flour mixture until pieces are pea-size. In a small bowl, mix egg and the 1 tablespoon ice water. Gradually stir egg mixture into flour mixture. Using fingers, knead dough until 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 hands to flatten and shape into a 6-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 degrees 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
Ingredients
- 1/2
cup
unsalted butter
- 2/3
cup
sugar
- 2/3
cup
packed brown sugar
- 3/4
cup
light-colored corn syrup
- 2
tablespoons
water
- 3/4
teaspoon
salt
- 3/4
cup
whipping cream
- 2
teaspoons
vanilla
Directions
- In a heavy medium saucepan, melt unsalted butter over low heat, stirring often. Increase heat to medium. Stir in sugar, brown sugar, corn syrup, water, and salt. Bring to boiling; 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 whipping cream and vanilla (the sauce may sputter). Use 1-1/4 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.
Nutrition Facts
(Decadent Caramel-Pecan Pie)
Servings Per Recipe 10, chol. (mg) 56, Fat, total (g) 41, carb. (g) 53, pro. (g) 6, cal. (kcal) 583, sodium (mg) 154, fiber (g) 4, sat. fat (g) 14