Turtle Pecan Pie the Editors of Publications International, Ltd.
Turtle Pecan Pie
Makes 8 servings
|1||(9-inch) frozen deep dish pie crust|
|1||cup light corn syrup|
|3||eggs, lightly beaten|
|1/3||cup butter, melted|
|1-1/4||cups toasted pecans*|
|2||squares (1 ounce each) semisweet chocolate, melted|
|1/2||cup caramel ice cream topping|
|Whipped cream and grated chocolate|
*To toast nuts, place on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until lightly browned.
- Preheat oven to 350°F. Place frozen pie crust on baking sheet.
- Combine corn syrup, eggs, sugar, butter, vanilla and salt in large bowl; mix well. Reserve 1/2 cup egg mixture. Stir 1 cup pecans and chocolate into remaining egg mixture; pour into pie crust. Stir caramel topping into reserved egg mixture; carefully pour over pecan filling.
- Bake 50 to 55 minutes or until filling is set about 3 inches from edge. Cool completely on wire rack.
- Garnish each serving with whipped cream and grated chocolate.
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