Chocolate Turtle Pie
- 1 1/2 cups Gold Medal Bleached All Purpose Flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 4 tablespoons ice water
- 2 cups half-n-half
- 3 tablespoons cornstarch
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 3 large egg yolks
- 3 ounces unsweetened chocolate
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 5 caramels
- 1 tablespoon heavy cream
- 1/8 teaspoon sea salt
- 1/2 cup coarsely chopped toasted pecans
- 2 tablespoons semi-sweet chocolate chips, melted
To make the pastry dough: in a large mixing bowl, sift together flour, sugar and salt. Knead in butter, using fingertips, until well incorporated and mealy. Toss in the ice water, a tablespoon at a time, until dough is moist. Use your hands to gather the dough into a ball; shape into a disc. Wrap the dough in plastic wrap and chill for 30 minutes.
Roll dough out thinly, on a lightly floured surface, into a round that fits the size of the pie dish; transfer dough to pie dish and crimp edges. Chill in refrigerator for 20 minutes.
Heat oven to 375 degrees F.
Fill pie crust with pie weights. Bake 25-30 minutes or until crust is light golden brown and crisp.
To make the filling, whisk together half-n-half, cornstarch, sugar and salt in a medium saucepan over medium heat. Whisk the egg yolks together in a medium bowl. Continue to whisk and cook the cream mixture until it starts to simmer. Gradually whisk some of the hot cream into the egg yolks; whisk the egg-cream mixture back into saucepan with remaining cream. Cook and whisk the mixture until it thickens into a pudding-like mixture. Strain pudding into a large bowl, Stir in unsweetened chocolate until melted. Stir in vanilla until combined. Cool filling until just barely warm; spread filling into baked, cooled pie crust.
To make the whipped cream, beat together cream and sugar in a large mixing bowl, using a mixer on high speed, until stiff peaks form. Pipe or spread whipped cream onto pie.
To make the caramel sauce, melt together caramels, cream and salt in a small bowl, in the microwave (about 1 minute), stirring until melted and smooth.
Sprinkle pecans on top of pie. Drizzle with caramel and melted chocolate.
Makes 9 servings
This post was sponsored by Gold Medal Flour