Chocolate Turtle Pie

Chocolate Turtle Pie

Ingredients:
Pastry Dough

• 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

Filling

• 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

Instructions:
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