Caramel Pecan Pie

* Exported from MasterCook *

CARAMEL PECAN PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Crust:
1 3/4 cups all-purpose flour
1/4 cup white sugar
1/2 cup salted butter -- chilled
2 large egg yolks
3 tablespoons ice water
Filling:
1 cup dark corn syrup
1/2 cup plus 3 tablespoons salted butter
1 cup white sugar
2 tablespoons maple syrup
1/4 teaspoon salt
2 large eggs -- lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups pecans
Whipped cream

Preheat oven to 300 degrees. Crust: using food processor fitted with metal
blade. Combine flour,
sugar and butter. Process until dough resembles coarse meal. Add egg yolks
and water. Process
until a ball begins to form. Shape dough into a disk. Wrap tightly in
plastic wrap and chill in
refrigerator 1 hour or until firm. Filling: combine corn syrup, butter,
sugar, maple syrup, and salt
in double broiler. Bring to a boil over medium heat and stir often. Remove
from heat and cool to
room temperature. Once cool, add eggs and vanilla. Stir until smooth. Set
syrup aside until ready
to use. To assemble: spray vegetable oil cooking spray on 8-9-inch tart pan
with removable
bottom. On floured board using floured rolling pin, roll out dough to
10-inch circle, 1/4-inch thick.
Place pastry in pan. Lightly press into bottom and sides. Roll off excess
dough from top edge
with a rolling pin. Fill pastry shell with pecans. Pour filling over nuts.
Bake 90 minutes or until
golden brown. Let pie cool, then remove sides of pan. Serve sliced with
whipped cream garnish.


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NOTES : THE DESSERT SHOW #DS3001