American Pie Council

2011 Contest Recipe

White Bottomed Carmel Chocolate Pecan

WHITE BOTTOMED CARMEL CHOCOLATE PECAN

CRUST
3/4 CUPS BUTTER FLAVORED CRISCO
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SUGAR
5 TABLESPOONS COLD WATER

CUT CRISCO, FLOUR AND SUGAR TOGETHER ADD COLD WATER AND TOSS UNTIL DOUGH FORMS BALL. REFRIGERATE OVERNIGHT.

CREAM CHEESE LAYER
1 PKG SOFTENED CREAM CHEESE
1/3 CUP SUGAR
1 EGG

COMBINE AND BEAT UNTIL SMOOTH

FILLING

1/2 CUP SUGAR
1 CUP LIGHT CORN SYRUP
1 TBS. FLOUR
3 TBS. BUTTER
1 TBS. VANILLA
3 EGGS
1 CUP WHOLE PECANS
1/3 CUP CARAMEL SYRUP
1/2 CUP GIRARDELLI SEMI-SWEET CHOCOLATE

MIX SUGAR AND FLOUR. ADD CORN SYRUP AND MIX WELL. ADD BUTTER AND VANILLA AND MIX. ADD EGGS MIX UNTIL COMPLETLY INCORPORATED. STIR IN PECANS.

SPREAD CREAM CHEESE MIXTURE IN BOTTOM OF UNBAKED PIE SHELL. ADD LAYER OF CARMEL SYRUP THEN A LAYER OF SHAVED GHIRARDELLI SEMI-SWEET CHOCOLATE. CAREFULLY ADD PECAN MIXTURE. BAKE APPROX. 20 MIN. @350. DOME PIE AND BAKE 1 HR. OR UNTIL SLIGHT CRUST FORMS ON TOP.

LISA SPARKS
PROFESSIONAL NUT