Post by JJ Judkins on Aug 26, 2012 14:52:43 GMT -6
Caramel Pecan Pie
"This recipe has a twist on an American favorite," writes Beth McDorman of
Delaware, of her very rich and flavorful Caramel Pecan Pie. "It would be
very good with a scoop of ice cream." Be sure to carefully melt the caramels
over low heat, and be patient -- "do not melt them on a high temperature, or
they will scorch," she adds.Makes about 8 servings
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup sugar
3 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup pecan halves
1 9-inch Pillsbury piecrust (single crust)
Cook's notes: For the competition, contestant Beth McDoman omitted the
pecans from the filling mixture, poured the mixture into the shell, then
placed the pecan halves in concentric circles in a decorative pattern over
the filling.
Preliminaries: Heat oven to 350 degrees.
Melt the caramels: In a heavy saucepan over low heat, combine caramels,
butter and milk. Cook, stirring frequently until smooth. Remove from heat
and set aside.
Prepare the filling: In a large bowl, combine sugar, eggs, vanilla and salt.
Gradually mix in the melted caramel mixture. Stir in the pecans.
Bake the pie: Pour mixture into unbaked crust. Bake 45 to 50 minutes, or
until golden brown. (If necessary, shield the edges of crust using aluminum
foil to prevent over browning. )
Presentation: Cool pie until firm.
Source: Adapted recipe from Beth McDorman of Delaware, second place, 2011
Pillsbury pie contest at the Ohio State Fair, Columbus.
"This recipe has a twist on an American favorite," writes Beth McDorman of
Delaware, of her very rich and flavorful Caramel Pecan Pie. "It would be
very good with a scoop of ice cream." Be sure to carefully melt the caramels
over low heat, and be patient -- "do not melt them on a high temperature, or
they will scorch," she adds.Makes about 8 servings
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup sugar
3 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup pecan halves
1 9-inch Pillsbury piecrust (single crust)
Cook's notes: For the competition, contestant Beth McDoman omitted the
pecans from the filling mixture, poured the mixture into the shell, then
placed the pecan halves in concentric circles in a decorative pattern over
the filling.
Preliminaries: Heat oven to 350 degrees.
Melt the caramels: In a heavy saucepan over low heat, combine caramels,
butter and milk. Cook, stirring frequently until smooth. Remove from heat
and set aside.
Prepare the filling: In a large bowl, combine sugar, eggs, vanilla and salt.
Gradually mix in the melted caramel mixture. Stir in the pecans.
Bake the pie: Pour mixture into unbaked crust. Bake 45 to 50 minutes, or
until golden brown. (If necessary, shield the edges of crust using aluminum
foil to prevent over browning. )
Presentation: Cool pie until firm.
Source: Adapted recipe from Beth McDorman of Delaware, second place, 2011
Pillsbury pie contest at the Ohio State Fair, Columbus.