Turtle Pie I

Recipe Ingredients

4 oz	113g	Unsalted butter - plus
3 tablespoons	45ml	Unsalted butter
1		Egg
1 tablespoon	15ml	Salt
1/3 cup	65g / 2.3oz	Sugar - plus
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Vanilla
1 1/2 cups	93g / 3.3oz	Flour
7 oz	198g	Semi-sweet chocolate
1 1/3 cups	315ml	Heavy cream - plus
1/2 cup	118ml	Heavy cream
1 cup	237ml	Pecan pieces - roasted
3/4 cup	246g / 8.7oz	Dark karo syrup
1 cup	237ml	Chocolate sauce - in squeeze bottle
		Whipped cream - in a pastry bag
		Fitted with star tip
		Fresh mint sprigs
		Powdered sugar - in shaker

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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