Caramel pecan pie

 
                             CARAMEL PECAN PIE
 
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 Serving Size  : 0    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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