Saturday, January 30, 2010

Caramel Chocolate Pie

Whoa me-oh-my. This is one delicious pie. A very candy bar-like pie. Not an every-day pie at all. Holy moly, rich, dense, gooey, not too sweet (surprisingly). Beautiful, presents very well. Perfectly balanced between sweet, salty, crunchy, chocolately, perfect. Once again, my supervisor hits a home-run in the dessert department. She made this for my birthday and everyone LOVED it. You want to make this.

From: King Arthur

1/2 cup (1 stick, 4 ounces) soft unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup (1 1/4 ounces) glazing or confectioners' sugar
1/4 cup (3/4 ounce) Double-Dutch Dark Cocoa or dutch-process cocoa
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) chopped pecans, toasted

Caramel Filling
2 cups (12 ounces) caramel (about 35 individually-wrapped caramels)
1/2 cup (4 ounces) heavy cream
1 cup (6 ounes) white chocolate

Chocolate Glaze
1 cup (6 ounces) chopped bittersweet chocolate
1/2 cup (4 ounces) heavy cream
2 tablespoons (3/4 ounce) corn syrup
1/2 cup (2 ounces) chopped pecans, toasted (Karen used pecan halves, not chopped)

Crust: In a medium-sized bowl beat the butter until fluffy. Add the salt, vanilla, sugar and cocoa, and blend until smooth. Add the flour and stir to blend. Finally, add the nuts; the mixture will be dry.

Lightly grease a 9-inch pie pan (a deep-dish pie pan works well). Press the crust into the bottom and up the sides of the pan. Bake it in a preheated 400°F oven for 15 to 18 minutes, until it's set. (The dark color makes it hard to tell, but it's done when you can just begin to smell the chocolate.) Remove the crust from the oven and set it aside to cool.

Filling: In a medium-sized saucepan set over low heat (or in the microwave), stir together the caramel, heavy cream and white chocolate till they're melted and smooth. Pour the filling into the cooled crust, and set it aside to firm while making the glaze.

Glaze: Melt the chocolate with the cream and corn syrup over low heat (or in a microwave), stirring till smooth. Drizzle the glaze over the filling, and sprinkle with the toasted pecans. Refrigerate the pie for 1 hour or more before serving. It's best served chilled but not cold; remove the pie from the refrigerator about 15 to 20 minutes before serving. Yield: 1 pie, about 12 servings.

*To toast the, pecans, butter a baking sheet. Place the pecans on the pan in a single layer. Sprinkle 1/2 teaspoon salt. Toast for 7 to 8 minutes in a 350°F oven, tossing the pecans around to be sure the salt is evenly distributed. The bit of salt really sets off the very sweet nature of this pie.

1 comment:

Amedy said...

cant wait to try this recipe