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Suggest a better descriptionPreheat 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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-17-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 12 servings | ||
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Calories: 526 | ||
Calories from Fat: 222 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 70.2mg | 22 % | |
Sodium 41.9mg | 1 % | |
Potassium 122.6mg | 3 % | |
Total Carbohydrate 77.8g | 23 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 75.9g | ||
Protein 3.6g | 5 % | |
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. |
Calories per serving: 526
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