4 oz Unsalted butter; plus
3 tb Unsalted butter
1 Egg
1 tb Salt
1/3 c Sugar; plus
3/4 c Sugar
1 ts Vanilla
1 1/2 c Flour
7 oz Semi-sweet chocolate
1 1/3 c Heavy cream; plus
1/2 c Heavy cream
1 c Pecan pieces; roasted
3/4 c Dark karo syrup
1 c Chocolate sauce; in squeeze
-bottle
Whipped cream; in a pastry
-bag
Fitted with star tip
Fresh mint sprigs
Powdered sugar; in shaker
Preheat oven to 300 degrees. For the crust whip together 4 ounces butter,
egg, salt, 1/3 cup sugar and vanilla together. Add the flour and
incorporate completely. Form into a ball and turn out onto a floured
surface. Roll the dough out to 14 inches and 1/4-inch thick. Blind bake the
shell for 10 minutes in a tart pan. For the filling: Melt the chocolate and
1 1/3 cup cream together. Pour into the baked shell and chill for 1 hour.
Top the ganache with the roasted pecan pieces and chill for another hour.
For the caramel: Combine the karo, 3 tablespoons butter, 3/4 cup sugar and
1/2 cup heavy cream. Bring the mixture to a boil and cook until the caramel
reaches the thread stage, (210 degrees). Allow the caramel to cool before
pouring over the top of the ganache. Place a piece of the pie in the center
of the plate. Garnish with chocolate sauce, whipped cream, mint and
powdered sugar. This recipe yields 12 servings.
Yields
12 servings
