Recipe courtesy of Emeril Lagasse
Total:
3 hr 5 min
Prep:
2 hr 35 min
Cook:
30 min
Yield:
12 servings

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Tamale Pie

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Trisha Yearwood

Apple Pie

Recipe courtesy of Phyliss Pellman Good

Strawberry Rhubarb Pie

Recipe courtesy of Nancy Fuller

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Blackberry Raspberry Pie

Recipe courtesy of Giada De Laurentiis

Pecan Pie

Recipe courtesy of Food Network Kitchen

Old Fashioned Coconut Custard Pie

Recipe courtesy of Nick Malgieri

Sweet Potato Pie

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking