Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, email@example.com
2861 US Route 20, Sheridan, NY 14135
Caramel and chocolate pecan pie
Serve with Chocolette or Marquette
Ingredients - Filling:
- 1-1/2 cups granulated sugar
3/4 cup melted butter
1/3 cup all-purpose flour
1/3 cup good quality unsweetened cocoa
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup toasted chopped pecans
1 (9 inch) unbaked deep-dish piecrust
Ingredients - Caramel and Pecan Topping:
- 3/4 cup granulated sugar
1/3 cup heavy cream
4 tablespoons butter
1/4 teaspoon sea salt
1-1/2 cups toasted pecan halves
- reheat oven to 350° F.
Prepare the filling: stir together sugar, melted butter, 1/3 cup flour, unsweetened cocoa, corn syrup, and vanilla extract. Add the eggs, stirring until well blended. Stir in 1 cup toasted, chopped pecans.
Pour mixture into pie shell. Bake at 350° for 35 to 40 minutes, until center of filling is loosely set. It will become more firm as it cools. Remove from oven and allow to cool.
Prepare the topping: bring 3/4 cup sugar and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not
stir.) Boil, swirling pan occasionally after the sugar mixture begins to darken. Continue boiling for 8 minutes or so
until golden in color. (The sugar can burn easily at this point, so don’t walk away.)
After the mixture is golden in color, remove from heat. Add cream and 4 tablespoons of butter. Stir constantly until the butter is melted and thoroughly mixed in (about 1 minute). Stir in 1/4 teaspoon sea salt. Set aside.
Arrange the 1-1/2 cups roasted pecan halves on top of the pie in any pattern you desire. Pour warm caramel over
top. Cool for 10 minutes on counter, then put in refrigerator for at least an hour before serving.