Are you craving a decadent dessert that's surprisingly easy to make? Then look no further than Edwards Turtle Pie! This delightful combination of buttery pecans, rich caramel, and creamy chocolate will tantalize your taste buds and impress your guests. It's the perfect homemade treat for any occasion, from casual weeknight gatherings to special celebrations. This recipe offers a simpler approach to this classic, making it ideal for even beginner bakers. Get ready to experience the joy of homemade cooking with this delicious and easy recipe!
Ingredients:
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For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
- ¼ cup ice water
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For the Caramel Filling:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract
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For the Pecan Topping:
- 1 cup pecan halves
- 2 tablespoons unsalted butter, melted
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For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden.
Making the Caramel Filling:
- Make the caramel: In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
- Add cream carefully: Remove from heat and carefully pour in the heavy cream (it will bubble up). Whisk constantly until smooth.
- Stir in butter and vanilla: Stir in the butter and vanilla extract until melted and combined.
Assembling the Pie:
- Add caramel to crust: Pour the caramel filling into the pre-baked pie crust.
- Prepare pecan topping: In a small bowl, toss the pecan halves with the melted butter.
- Top with pecans: Sprinkle the pecan mixture evenly over the caramel filling.
- Bake: Bake for 15-20 minutes, or until the pecans are toasted and the caramel is bubbly.
- Cool completely: Let the pie cool completely on a wire rack before adding the ganache.
Making the Chocolate Ganache:
- Heat cream: In a small saucepan, heat the heavy cream over low heat until it just begins to simmer.
- Combine chocolate and cream: Pour the hot cream over the chopped chocolate. Let it sit for a minute, then whisk until smooth and glossy.
- Pour over pie: Pour the ganache over the cooled pie and spread evenly.
- Chill: Refrigerate for at least 2 hours to allow the ganache to set.
Tips and Variations:
- For a richer caramel, use brown sugar instead of granulated sugar.
- Feel free to experiment with different nuts, such as walnuts or almonds.
- Add a pinch of sea salt to the caramel for a delightful salty-sweet contrast.
- For a less sweet pie, reduce the amount of sugar in the caramel filling.
- If you’re short on time, use a store-bought pie crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 30-35g Sugar: Approximately 40-45g
This Edwards Turtle Pie is a true masterpiece of easy recipes and delicious dishes, perfect for satisfying your sweet tooth. Enjoy!