Caramel Crunch Pecan Pie
Submitted by karip
Showstopper pecan pie with homemade toffee crunch, caramel sauce drizzle, and pastry-leaf crust decoration. A Thanksgiving centerpiece that earns every compliment.
YIELD
1 piePREP
60 minCOOK
55 minREADY
8 hrsThis is pecan pie as special-occasion architecture. Four components: a homemade hard-crack toffee brittle broken into bits, a from-scratch pastry with decorative pressed leaves around the edge, a classic corn-syrup-and-molasses pecan filling, and a rich caramel-cream sauce drizzled over the top.
The hard-crack toffee is where most bakers get nervous. Brown sugar, salt, butter, boiling water, and vinegar cook to 295°F to 310°F (146°C to 154°C) on a candy thermometer. That’s the hard-crack stage, where syrup dropped into cold water shatters like glass. Brush down sugar crystals from the sides with a wet pastry brush during boiling, otherwise the batch will seize.
The pastry leaves are the visual payoff. Cut 26 to 28 small leaves and 3 maple-leaf shapes from rolled-out dough, arrange them in an overlapping pattern around the crust edge, and bake. They crisp into a golden wreath.
The caramel sauce gets a deep amber color before the cream and butter go in. Make extra. It keeps refrigerated and is perfect over ice cream.
Pro Tips
- Use a reliable candy thermometer. Guessing the toffee stage ruins the batch.
- Brush sugar crystals down the sides of the pan during both the toffee and the caramel. Crystals cause seizing.
- Freeze the rolled pastry for the leaves. Cold dough holds leaf shapes during baking.
- Refrigerate the pie 4 full hours before serving. Warm pecan pie runs when sliced.
Variations
- Substitute chopped walnuts or hazelnuts for half the pecans for a different nut profile.
- Add 2 tablespoons of bourbon or dark rum to the filling for boozy depth.
- Skip the leaves and do a simple crimp if you’re short on time. The toffee and caramel alone elevate the pie.
Ingredients
Directions
TOFFEE Grease a jellyroll pan with shortening.
Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
Stir until well blended.
Cook and stir over medium heat until mixture comes to a boil.
Cover and boil 2 to 3 minutes.
Uncover and brush brown sugar crystals with wet pastry brush.
Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
Stir gently without touching sides of saucepan.
Pour into pan, spreading if necessary.
Cool to room temperature.
Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
Cover and store remainder of candy for eating.
CRUST Combine flour and salt in medium-size bowl.
Cut in shortening until all flour is blended to form pea-sized chunks.
Sprinkle with ice water, 1 tablespoon at a time.
Toss lightly with fork until dough will form a ball.
Divide dough in half.
Press between hands to form a couple of 5- to 6-inch “pancakes".
Roll dough for bottom crust into circle between sheets of plastic wrap.
Peel off top sheet.
Trim pastry 1 inch larger than upside-down 9-inch pie plate.
Fit into pie plate.
Press to fit.
Remove other sheet of plastic wrap.
Freeze.
Roll second “pancake” same as for crust.
Freeze 15 minutes.
Heat oven to 400 degrees G.
Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
Arrange leaves in overlapping and slightly curved pattern on baking sheet.
Brush with whipping cream.
Moisten tips of small leaves with ice water.
Press around edge of crust in overlapping fashion.
Brush with cream.
Bake leaves at 400 degrees 10 minutes, or until lightly browned.
FILLING Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
Beat with whisk until blended.
Stir in nuts.
Pour into unbaked pie shell.
Bake at 400 degrees G 10 minutes.
Reduce temperature to 350℉ (180℃).
Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
Cover edge to keep from overbrowning.
SAUCE Combine granulated sugar and water in small saucepan.
Cook and stir over low heat until sugar dissolves.
Increase heat to medium.
Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
Remove from heat.
Stir in whipping cream; mixture will bubble up.
Add butter, stirring until smooth.
Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
Spoon ½ cup over warm pie.
Cool 1 hour.
Cover and refrigerate remaining sauce for ice cream topping.
Sprinkle top with toffee bits.
Place leaf decoration to 1 side of pie.
Refrigerate 4 hours before serving.
Refrigerate leftovers.
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