Decadent Chocolate Turtle Pie
Crust: 2 c. flour 1 t. salt 2/3 c. Crisco shortening 6 – 8 T. cold water Mix together flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, one tablespoon at a time, mixing with fork until dough holds together. Roll out into circle larger than 9” pie plate and press into pie shell and crimp edges. Set aside. Filling: 1 c. half & half 4 T. butter 8 oz. 60% cacao bittersweet chocolate ¾ c. unsweetened cocoa 1 ¼ c. sugar 4 T. flour Dash of salt 3 egg yolks 2 whole eggs 2 t. vanilla 1 c. chopped pecans Preheat oven to 350°. In a small saucepan, combine half & half, butter and chocolate over medium heat, stirring frequently until chocolate is melted and smooth. Set aside. In a medium bowl, combine dry ingredients. Add to chocolate mixture and combine. Add egg yolks and eggs and combine well. Stir in pecans. Pour mixture into pie shell. Bake for 45 – 50 minutes until pie is set in the middle. Remove from oven and cool on wire rack. Nut & Caramel Topping: 2 ½ c. large pecan halves, toasted ¾ c. sugar ¼ c. water ¼ c. butter ½ t. salt 1/3 c. cream In a small saucepan, combine sugar and water. Let cook over medium heat, stirring occasionally, until mixture begins to turn a caramel color. Remove from heat and add butter and salt, stirring to melt the butter. Add cream and continue stirring. If mixture begins to harden, heat again over low heat and stir. Place pecans on top of pie in a circular pattern going all around and filling in all the way to the center. Pour caramel mixture over top.
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