4 oz Unsalted butter, plus 3
TB
1 Egg
1 tb Salt
1/3 c Sugar, plus 3/4 cup
1 ts Vanilla
1 1/2 c Flour
7 oz Semi-sweet chocolate
1 1/3 c Heavy cream, plus 1/2 cup
1 c Pecan pieces, roasted
3/4 c Dark karo syrup
1 c Chocolate sauce in squeeze
Bottle
Whipped cream in a pastry
Bag 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 3/4-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.
Yield: 12 servings
ESSENCE OF EMERIL SHOW#EE2350
Yields
4 servings