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caramel crunch pecan pie

Recipe by
Viola Melton
Pawtucket, RI

Ingredients For caramel crunch pecan pie

  • TOFFEE INGREDIENTS
  • 1 c
    dark corn syrup
  • 3
    eggs
  • 2 Tbsp
    butter flavor pancake syrup
  • 2 Tbsp
    butter, melted
  • 2 tsp
    vanilla
  • 1 tsp
    unsulphured molasses
  • 2 c
    pecan pieces
  • SAUCE INGREDIENTS
  • 2/3 c
    granulated sugar
  • 1/3 c
    water
  • 1/2 c
    whipping cream
  • 1 Tbsp
    whipping cream
  • 1/2 tsp
    salt
  • 3/4 c
    granulated sugar
  • 2 c
    dark brown sugar, firmly packed
  • 1/8 tsp
    salt
  • 1/4 c
    unsalted butter
  • 2 Tbsp
    boiling water
  • 1 Tbsp
    cider vinegar
  • CRUST INGREDIENTS
  • 2 c
    all purpose flour
  • 1 tsp
    salt
  • 3/4 c
    butter flavor shortening
  • 5 Tbsp
    ice water
  • 1 Tbsp
    whipping cream
  • FILLING INGREDIENTS
  • 1/4 c
    unsalted butter

How To Make caramel crunch pecan pie

  • 1
    Press around edge of crust in overlapping fashion.
  • 2
    Brush with cream.
  • 3
    Bake leaves at 400 degrees 10 minutes, or until lightly browned.
  • 4
    For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
  • 5
    Beat with whisk until blended.
  • 6
    Stir in nuts.
  • 7
    Pour into unbaked pie shell.
  • 8
    Bake at 400 degrees 10 minutes.
  • 9
    Reduce temperature to 350 degrees.
  • 10
    Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
  • 11
    Cover edge to keep from overbrowning.
  • 12
    For sauce: Combine granulated sugar and water in small saucepan.
  • 13
    Cook and stir over low heat until sugar dissolves.
  • 14
    Increase heat to medium.
  • 15
    Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
  • 16
    Remove from heat.
  • 17
    Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
  • 18
    Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
  • 19
    Spoon 1/2 cup over warm pie.
  • 20
    Cool 1 hour.
  • 21
    Cover and refrigerate remaining sauce for ice cream topping.
  • 22
    Sprinkle top with toffee bits.
  • 23
    Place leaf decoration to 1 side of pie.
  • 24
    Refrigerate 4 hours before serving.
  • 25
    For toffee: Grease a jellyroll pan with butter flavor shortening.
  • 26
    Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
  • 27
    Stir until well blended.
  • 28
    Cook and stir over medium heat until mixture comes to a boil.
  • 29
    Cover and boil 2 to 3 minutes.
  • 30
    Uncover and brush brown sugar crystals with wet pastry brush.
  • 31
    Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
  • 32
    Stir gently without touching sides of saucepan.
  • 33
    Pour into pan, spreading if necessary.
  • 34
    Cool to room temperature.
  • 35
    Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
  • 36
    Cover and store remainder of candy for eating.
  • 37
    For crust: Combine flour and salt in medium-size bowl.
  • 38
    Cut in shortening until all flour is blended to form pea-sized chunks.
  • 39
    Sprinkle with ice water, 1 tablespoon at a time.
  • 40
    Toss lightly with fork until dough will form a ball.
  • 41
    Divide dough in half.
  • 42
    Press between hands to form a couple of 5 to 6 inch \"pancakes\".
  • 43
    Roll dough for bottom crust into circle between sheets of plastic wrap.
  • 44
    Peel off top sheet.
  • 45
    Trim pastry 1 inch larger than upside-down 9-inch pie plate.
  • 46
    Fit into pie plate.
  • 47
    Press to fit.
  • 48
    Remove other sheet of plastic wrap.
  • 49
    Freeze.
  • 50
    Roll second \"pancake\" same as for crust.
  • 51
    Freeze 15 minutes.
  • 52
    Heat oven to 400 degrees.
  • 53
    Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
  • 54
    Arrange leaves in overlapping and slightly curved pattern on baking sheet.
  • 55
    Brush with whipping cream.
  • 56
    Moisten tips of small leaves with ice water.

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