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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a very rich dessert, so a small pie like this will serve 8. Ingredients:
1/2 cup flour |
1/3 cup sugar |
3 tablespoons butter |
1 large egg |
1 teaspoon vanilla |
1/4 cup corn syrup |
4 tablespoons chopped pecans |
4 tablespoons semi-sweet chocolate chips |
1 tablespoon butter |
5 tablespoons sugar |
1/4 cup whipping cream |
chopped pecans |
Directions:
1. In a small bowl rub flour with 4 teaspoons sugar and 3 T. butter to make coarse crumbs.
2. With a fork stir in 1 t. water-use a touch more if needed.
3. Squeeze into a ball, then press into the bottom and 3/4 of the way up the sides of a buttered 6 inch wide cake pan with removable rim.
4. Bake in a 350 degree oven until pastry is golden brown and firm when pressed, around 20 minutes.
5. Remove.
6. Meanwhile, in a medium bowl using a whisk blend remaining sugar, egg, corn syrup, vanilla, pecans, and chocolate.
7. Pour into the warm crust and bake until the filling is set, about 30 minutes.
8. Remove and let stand until cool-chill or serve warm with caramel sauce and nuts.
9. Caramel Sauce: In a 2 quart pan over high heat combine the butter and sugar.
10. Whisk quickly until sugar is melted and amber in color, around 3 minutes.
11. Remove and add the whipping cream-this will sputter-whisking until smooth.
12. Ladle over pie wedges and sprinkle with nuts.
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