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Name: Caramel-Pecan Black Bottom Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 7 tb Cold unsalted butter; cut; 3 tb Sugar; ; pieces; 1 lg Egg yolk; 2 tb Ice water; 1/4 ts Salt; 1/2 ts Vanilla extract; 1 1/3 c Sifted all purpose flour

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INGREDIENTS

7 tb Cold unsalted butter; cut
3 tb Sugar
; pieces
1 lg Egg yolk
2 tb Ice water
1/4 ts Salt
1/2 ts Vanilla extract
1 1/3 c Sifted all purpose flour

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 2 tb Brandy 1/2 ts Vanilla extract 1 ts Unflavored gelatin 5 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, finely ; chopped 1/2 c Sugar 3 tb Cornstarch 1/4 ts Cornstarch 2 c Half and half 4 lg Egg yolksMMMMM--------------------------TOPPING------------------------------- 2/3 c Sugar 1/3 c Water 1/2 c Plus 1 tablespoon whipping -cream 1/4 c Unsalted butter; (1/2 stick) 1 c Toasted pecans; chopped For crust: Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.) Position rack in center of oven and preheat to 350F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack. For filling: Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool. For topping: Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes. Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Serves 8. Bon Appetit February 1991

NOTES

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Caramel-Pecan Black Bottom Pie

7 tb Cold unsalted butter; cut
3 tb Sugar
 ; pieces
1 lg Egg yolk
2 tb Ice water
1/4 ts Salt
1/2 ts Vanilla extract
1 1/3 c Sifted all purpose flour

MMMMM--------------------------FILLING-------------------------------      2 tb Brandy    1/2 ts Vanilla extract      1 ts Unflavored gelatin      5 oz Bittersweet; (not           -unsweetened) or           ; semisweet           ; chocolate, finely           ; chopped    1/2 c  Sugar      3 tb Cornstarch    1/4 ts Cornstarch      2 c  Half and half      4 lg Egg yolksMMMMM--------------------------TOPPING-------------------------------    2/3 c  Sugar    1/3 c  Water    1/2 c  Plus 1 tablespoon whipping           -cream    1/4 c  Unsalted butter; (1/2 stick)      1 c  Toasted pecans; chopped   For crust:    Combine flour, sugar and salt in processor. Add butter and blend using  on/off turns until mixture resembles coarse meal. Beat water, egg  yolk and vanilla together in small bowl. Add egg mixture to processor  and process until large moist clumps form. Gather dough into ball;  flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough  can be prepared up to 2 days ahead. Let dough stand at room  temperature to soften slightly before continuing.)    Position rack in center of oven and preheat to 350F. Lightly butter  9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch  round. Transfer to prepared pan. Fold edges under and crimp to form  high fluted edge. Freeze until firm, about 15 minutes. Line crust  with foil and fill with dried beans or pie weights. Bake until sides  are set, about 20 minutes. Remove foil and beans. Pierce bottom of  crust until golden brown, about 20 minutes. Cool on rack.    For filling:    Combine brandy and vanilla in small bowl. Sprinkle gelatin over and  let stand 10 minutes. Place chocolate in medium bowl. Mix sugar,  cornstarch and salt in heavy medium saucepan. Gradually whisk half  and half and egg yolks into sugar mixture. Cook over medium-high heat  until custard is thick and smooth and begins to boil, whisking  constantly, about 3 minutes. Quickly add 1 1/4 cups custard to  chocolate. Stir until chocolate melts and mixture is smooth. Add  brandy and gelatin mixture to remaining hot custard. Stir until  gelatin dissolves. Spread chocolate filling in crust. Spread brandy  filling over. Refrigerate uncovered until pie is completely cool.    For topping:    Heat sugar and water in heavy small saucepan over low heat, stirring  until sugar dissolves. Increase heat and boil, without stirring,  until mixture is deep amber, brushing down sugar crystals from sides  of pan with wet pastry brush, about 11 minutes. Remove from heat and  add cream (mixture will bubble up). Add butter and stir until smooth.  Stir over low heat until color deepens and caramel thickens slightly,  about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate  until cool but not set, stirring occasionally, about 30 minutes.    Spoon topping over brandy layer. Chill pie until topping is set,  about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)    Serves 8.    Bon Appetit February 1991

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 1 servings

Calories: 1482
Calories from Fat: 54 (4%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.4g
Cholesterol 209.8mg		65 %
Sodium 13.2mg		0 %
Potassium 205.8mg		5 %
Total Carbohydrate 341.5g		100 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 337g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1482

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