Caramel Crunch Pecan Pie Food

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

CARAMEL PECAN PIE

Steps:

• Melt caramels with water & margarine in a saucepan over low heat.
• Stir occasionally until smooth.Combine sugar,salt & eggs.
• Gradually add caramel sauce;Mix well.
• Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.

CHOCOLATE CARAMEL CRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
• Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
• Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

CARAMEL APPLE PECAN CRUNCH PIE

Steps:

• 1. Pie Crust: Place all ingredients in a 9 inch pie plate, mix well with hands. Spread out in pie plate.
• 2. Filling: peel and slice apples in to a large bowl Sprinkle 1 teaspoon cinnamon over apple slices and lightly toss. Pour in to your crust.
• 3. Topping: Mix all ingredients in a bowl until well blended. Heap over top of apples. Bake at 350 degrees for 35-45 minutes depending on your oven. Topping will be golden brown and apples will be soft but not mushy. Cool for 30 minutes.
• 4. Caramel Drizzle: After pie has cooled for 30 minutes, melt caramels and milk in microwave safe dish, microwave until smooth, keep a close eye on this so you do not over cook, I use 15 second increments, drizzle about half over top of pie, sprinkle with chopped pecans, lightly drizzle remaining caramel over nuts. You can garnish with whole pecans if you like.

CARAMEL-BOURBON PECAN PIE

Steps:

• Heat oven to 375°F.
• Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
• Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
• Refrigerate 2 hours.

CARAMEL CRUNCH APPLE PIE

Steps:

• Set oven to 375 degrees.
• In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell.
• In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth.
• Spoon the caramel mixture evenly over the apples in the pie crust.
• In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly.
• Add in the walnuts; mix well.
• Sprinkle over the pie and place the pie plate on a baking sheet.
• Bake for 40-45 minutes, or until the apples are tender.
• Serve warm, or allow to cool completely before serving.

CARAMEL CRUNCH PECAN PIE

Steps:

• 1. For toffee: Grease a jellyroll pan with butter flavor shortening.
• 2. Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
• 3. Stir until well blended.
• 4. Cook and stir over medium heat until mixture comes to a boil.
• 5. Cover and boil 2 to 3 minutes.
• 6. Uncover and brush brown sugar crystals with wet pastry brush.
• 7. Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
• 8. Stir gently without touching sides of saucepan.
• 9. Pour into pan, spreading if necessary.
• 10. Cool to room temperature.
• 11. Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
• 12. Cover and store remainder of candy for eating.
• 13. For crust: Combine flour and salt in medium-size bowl.
• 14. Cut in shortening until all flour is blended to form pea-sized chunks.
• 15. Sprinkle with ice water, 1 tablespoon at a time.
• 16. Toss lightly with fork until dough will form a ball.
• 17. Divide dough in half.
• 18. Press between hands to form a couple of 5 to 6 inch \"pancakes\".
• 19. Roll dough for bottom crust into circle between sheets of plastic wrap.
• 20. Peel off top sheet.
• 21. Trim pastry 1 inch larger than upside-down 9-inch pie plate.
• 22. Fit into pie plate.
• 23. Press to fit.
• 24. Remove other sheet of plastic wrap.
• 25. Freeze.
• 26. Roll second \"pancake\" same as for crust.
• 27. Freeze 15 minutes.
• 28. Heat oven to 400 degrees.
• 29. Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
• 30. Arrange leaves in overlapping and slightly curved pattern on baking sheet.
• 31. Brush with whipping cream.
• 32. Moisten tips of small leaves with ice water.
• 33. Press around edge of crust in overlapping fashion.
• 34. Brush with cream.
• 35. Bake leaves at 400 degrees 10 minutes, or until lightly browned.
• 36. For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
• 37. Beat with whisk until blended.
• 38. Stir in nuts.
• 39. Pour into unbaked pie shell.
• 40. Bake at 400 degrees 10 minutes.
• 41. Reduce temperature to 350 degrees.
• 42. Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
• 43. Cover edge to keep from overbrowning.
• 44. For sauce: Combine granulated sugar and water in small saucepan.
• 45. Cook and stir over low heat until sugar dissolves.
• 46. Increase heat to medium.
• 47. Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
• 48. Remove from heat.
• 49. Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
• 50. Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
• 51. Spoon 1/2 cup over warm pie.
• 52. Cool 1 hour.
• 53. Cover and refrigerate remaining sauce for ice cream topping.
• 54. Sprinkle top with toffee bits.
• 55. Place leaf decoration to 1 side of pie.
• 56. Refrigerate 4 hours before serving.

CARAMEL CRUNCH APPLE PIE

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

CARAMEL PECAN FRENCH SILK PIE

Steps:

• Prepare Baked Pastry Shell; set aside.
• In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
• Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
• Remove from heat.
• Gradually stir half of the hot mixture into beaten egg yolks.
• Return egg mixture to chocolate mixture in saucepan.
• Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
• Remove from heat.
• (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
• Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
• Transfer the chocolate mixture to a medium mixing bowl.
• Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
• Spread caramel ice cream topping in bottom of Baked Pastry Shell.
• Sprinkle pecans evenly over caramel.
• Carefully spread filling into pie shell.
• Cover and refrigerate pie for 5 to 24 hours.
• To serve, top with whipped cream.
• If you like, garnish with chocolate curls.

CARAMEL PECAN APPLE PIE

Steps:

• Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
• Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
• Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
• Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
• Bake pie in the preheated oven until crust is golden brown, about 1 hour.
• Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.