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