Turtle Pie (Emeril Lagasse) |
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Prep Time: 155 Minutes Cook Time: 30 Minutes |
Ready In: 185 Minutes Servings: 12 |
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Ingredients:
4 ounces unsalted butter, plus 3 tablespoons |
1 egg |
1 tablespoon salt |
1/3 cup sugar, plus 3/4 cup |
1 teaspoon vanilla |
1 1/2 cups flour |
7 ounces semi-sweet chocolate |
1 1/3 cups heavy cream, plus 1/2 cup |
1 cup pecan pieces, roasted |
3/4 cup dark karo syrup |
1 cup chocolate sauce in squeeze bottle |
whipped cream in a pastry bag with star tip |
fresh mint sprigs |
powdered sugar in shaker |
Directions:
1. Preheat oven to 300 degrees. For the crust whip together 4 ounces butter, egg, salt, 1/3 cup sugar and vanilla together. Add the flour and incorporate completely. Form into a ball and turn out onto a floured surface. Roll the dough out to 14 inches and 3/4-inch thick. Blind bake the shell for 10 minutes in a tart pan.
2. For the filling. Melt the chocolate and 1 1/3 cup cream together. Pour into the baked shell and chill for 1 hour. Top the ganache with the roasted pecan pieces and chill for another hour. For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and 1/2 cup heavy cream. Bring the mixture to a boil and cook until the caramel reaches the thread stage, (210 degrees). Allow the caramel to cool before pouring over the top of the ganache. Place a piece of the pie in the center of the plate. Garnish with chocolate sauce, whipped cream, mint and powdered sugar.
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