Turtle Pie
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 563
- Total Fat
- 36
- Saturated Fat
- 19
- Carbohydrates
- 60
- Dietary Fiber
- 2
- Sugar
- 44
- Protein
- 5
- Cholesterol
- 93
- Sodium
- 361
- Total: 3 hr 5 min
- Prep: 2 hr 35 min
- Cook: 30 min
Ingredients
4 ounces unsalted butter, plus 3 tablespoons
1 egg
1 tablespoon salt
1/3 cup sugar, plus 3/4 cup
1 teaspoon vanilla
1 1/2 cups flour
7 ounces semi-sweet chocolate
1 1/3 cups heavy cream, plus 1/2 cup
1 cup pecan pieces, roasted
3/4 cup dark karo syrup
1 cup chocolate sauce in squeeze bottle
Whipped cream in a pastry bag with star tip
Fresh mint sprigs
Powdered sugar in shaker
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.