caramel crunch pecan pie

How To Make caramel crunch pecan pie

• 1

  Press around edge of crust in overlapping fashion.
• 2

  Brush with cream.
• 3

  Bake leaves at 400 degrees 10 minutes, or until lightly browned.
• 4

  For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
• 5

  Beat with whisk until blended.
• 6

  Stir in nuts.
• 7

  Pour into unbaked pie shell.
• 8

  Bake at 400 degrees 10 minutes.
• 9

  Reduce temperature to 350 degrees.
• 10

  Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
• 11

  Cover edge to keep from overbrowning.
• 12

  For sauce: Combine granulated sugar and water in small saucepan.
• 13

  Cook and stir over low heat until sugar dissolves.
• 14

  Increase heat to medium.
• 15

  Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
• 16

  Remove from heat.
• 17

  Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
• 18

  Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
• 19

  Spoon 1/2 cup over warm pie.
• 20

  Cool 1 hour.
• 21

  Cover and refrigerate remaining sauce for ice cream topping.
• 22

  Sprinkle top with toffee bits.
• 23

  Place leaf decoration to 1 side of pie.
• 24

  Refrigerate 4 hours before serving.
• 25

  For toffee: Grease a jellyroll pan with butter flavor shortening.
• 26

  Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
• 27

  Stir until well blended.
• 28

  Cook and stir over medium heat until mixture comes to a boil.
• 29

  Cover and boil 2 to 3 minutes.
• 30

  Uncover and brush brown sugar crystals with wet pastry brush.
• 31

  Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
• 32

  Stir gently without touching sides of saucepan.
• 33

  Pour into pan, spreading if necessary.
• 34

  Cool to room temperature.
• 35

  Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
• 36

  Cover and store remainder of candy for eating.
• 37

  For crust: Combine flour and salt in medium-size bowl.
• 38

  Cut in shortening until all flour is blended to form pea-sized chunks.
• 39

  Sprinkle with ice water, 1 tablespoon at a time.
• 40

  Toss lightly with fork until dough will form a ball.
• 41

  Divide dough in half.
• 42

  Press between hands to form a couple of 5 to 6 inch \"pancakes\".
• 43

  Roll dough for bottom crust into circle between sheets of plastic wrap.
• 44

  Peel off top sheet.
• 45

  Trim pastry 1 inch larger than upside-down 9-inch pie plate.
• 46

  Fit into pie plate.
• 47

  Press to fit.
• 48

  Remove other sheet of plastic wrap.
• 49

  Freeze.
• 50

  Roll second \"pancake\" same as for crust.
• 51

  Freeze 15 minutes.
• 52

  Heat oven to 400 degrees.
• 53

  Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
• 54

  Arrange leaves in overlapping and slightly curved pattern on baking sheet.
• 55

  Brush with whipping cream.
• 56

  Moisten tips of small leaves with ice water.
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