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