Salted Caramel Pecan Pie Food

SALTED CARAMEL PECAN PIE

Steps:

• Heat oven to 350°F. Make pie crust as directed on box for One-Crust Filled Pie, using 9-inch glass pie plate.
• In 2-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium-high heat, stirring frequently. Remove from heat; stir in vanilla and salt. Cool 10 minutes. Beat in eggs with whisk until well combined. Stir in pecans. Pour mixture into pie crust.
• Bake 60 to 70 minutes or until set. Cool completely before cutting, at least 1 hour.

SALTED CARAMEL PECAN PIE

Steps:

• Stir together the sugar, water, and corn syrup in a large skillet. Cook over medium-high heat, without stirring, for 8 to 10 minutes or until mixture turns a deep honey color. Remove from heat.
• Add butter and stir until melted. Gradually stir in cream. Stir in sea salt.
• Pour mixture into a medium bowl and let cool for 30 minutes.
• Preheat oven to 350 degrees.
• Whisk eggs into cooled caramel mixture. Stir in pecans.
• Unroll pie crust and shape it to fit a 9-inch pie plate. Fold edges under and crimp.
• Pour filling into crust. Place in oven for 50 to 55 minutes.

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.

SALTED CARAMEL-PECAN TART

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Lightly coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Spread the pecans on a baking sheet and roast until golden brown, 8 to 10 minutes; let cool. Transfer 1/2 cup of the pecans to a food processor; add the flour, sugar and kosher salt and pulse until the nuts are finely ground. Add the butter and pulse until it is in pea-size bits. Pulse in the egg yolk and vanilla until large clumps form.
• Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom all over with a fork, then freeze until firm, about 20 minutes.
• Line the crust with foil and fill with pie weights or dried beans. Bake until set, about 25 minutes, then remove the foil and weights and continue baking until golden, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the caramel for the filling: Combine the sugar, 1/4 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the heavy cream, butter and vanilla (the mixture will bubble). Return to medium heat and simmer, whisking constantly, until thick enough to coat a spoon, 3 to 4 minutes. Let cool 5 minutes.
• Gently whisk the eggs and flour in a large bowl, then whisk in the caramel. Place the crust on a baking sheet, arrange the remaining 1 1/4 cups pecans in the bottom and add the filling. Bake until set around the edge, 30 to 35 minutes. Transfer to a rack to cool.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the tart and sprinkle with sea salt. Let the chocolate set before slicing.

SALTED CARAMEL PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees.
• Melt butter and brown sugar in a large saucepan over medium heat until just melted and combined. Add vanilla.
• Meanwhile, in a large bowl, mix 2 eggs. Gradually pour mixture into eggs. You don't want to scramble them.
• Mix in flour. Sprinkle baking powder over the mixture and blend in well. Add pecans.
• Grease a jelly roll pan, line with graham crackers. Crack sea salt to cover them.
• Pour mixture over graham crackers.
• Bake 20 minutes.

SALTED BOURBON CARAMEL PECAN PIE

Steps:

• Preheat oven to 400 degrees F.
• Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
• Make a "well" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
• Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
• Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
• Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
• For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
• Add the boiling water and stir until sugar and salt dissolve.
• Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
• Mix in the pecans.
• Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
• Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
• Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
• Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.

SALTED CARAMEL PECAN PIE

Steps:

• To make the pie crust, whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.For a simple fluted edge, press the knuckle of one finger into the rim of the crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.Preheat oven to 350°F. Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans).Bake for 20 to 25 minutes, or until edges are browned.Remove weights and lining. Cool completely.To make the filling, first place nuts in the baked pie crust. Set aside.Place sugar and water in a medium heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved.Increase heat to medium-high and continue cooking, without stirring, until mixture turns amber. Be sure to watch closely to prevent burning.Remove from heat and carefully add cream. (Mixture will bubble.) Stir until combined. Add butter, corn syrup, vanilla, and salt. Stir until combined and smooth.Pour caramel over nuts in pie crust. Sprinkle with coarse salt. Allow to sit at room temperature for 15 minutes. Then, refrigerate until set.

SALTED CARAMEL PECAN PIE

Steps:

• Make the salted caramel: Combine the sugar and 1/2 cup water in a large saucepan. Set over high heat and stir gently until the sugar dissolves. Stop stirring when the mixture begins to boil. Brush away any sugar crystals that form on the sides of the pan with a wet pastry brush. Cook until the mixture is the color of maple syrup, about 20 minutes. Off heat, slowly whisk in the cream, vanilla, and kosher salt. The mixture will bubble vigorously; be careful: It is extremely hot. Pour into a large heatproof bowl and set aside until cool.
• Preheat the oven to 375° with a rack in the center of the oven. Fill the pie shell with the pecans and set on a rimmed baking sheet. Whisk the eggs into the caramel mixture and pour over the pecans.
• Bake until the filling has puffed and the crust is golden brown, about 1 hour and 15 minutes, tenting the edges of the pie with foil if they darken too quickly. Transfer to a wire rack to cool completely before serving. Sprinkle with flaky sea salt.

SALTED CARAMEL PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.
• Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.