Recipe - Caramel Pecan Pie

Crust:
1 Three fourths cup Allpurpose flour
One fourth cup White sugar
One half cup Salted butter; chilled
2 lg Egg yolks
3 tablespoon Ice water
Filling:
1 cup Dark corn syrup
One half cup Plus 3 tablespoons salted
butter
1 cup White sugar
2 tablespoon Maple syrup
One fourth teaspoon Salt
2 lg Eggs; lightly beaten
1 teaspoon Pure vanilla extract
2 One half cup 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 89inch tart
pan with removable bottom. On floured board using floured rolling pin, roll
out dough to 10inch circle, 1/4inch 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 cut or sliced up with whipped cream garnish.
Posted to EATL Digest 27 Sep 96

Date: Fri, 27 Sep 1996 21:25:22 0500

From: Jackie Bordelon jbord@PREMIER.NET

NOTES : THE DESSERT SHOW #DS3001