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Prep Time: 70 Minutes Cook Time: 35 Minutes |
Ready In: 105 Minutes Servings: 16 |
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I have a passion for creating my own recipes. I developed this pie from a favorite brownie. Iâve lost track of how many recipe requests this dessert has generated. Michele Mazey, Centerville, Ohio Ingredients:
pastry: |
1/2 cup butter, softened |
1 cup confectioners' sugar |
1 egg |
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1/8 teaspoon salt |
praline topping: |
3/4 cup chopped pecans |
2 tablespoons butter, softened |
2 tablespoons sugar |
1 tablespoon brown sugar |
1/8 teaspoon salt |
caramel layer: |
2 tablespoons butter |
1/4 cup sugar |
2 tablespoons brown sugar |
2 tablespoons heavy whipping cream |
filling: |
1 cup (6 ounces) semisweet chocolate chips, divided |
2 ounces unsweetened chocolate |
1/2 cup butter, cubed |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1/2 cup king arthur unbleached all-purpose flour |
dash salt |
Directions:
1. In a small bowl, cream butter and confectionersâ sugar; beat in egg. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. Meanwhile, for topping, combine the pecans, butter, sugars and salt. Spread in a single layer in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes, stirring every 5 minutes. Cool.
3. For caramel layer, combine the butter and sugars in a saucepan. Bring to a boil, stirring constantly. Boil and stir for 2 minutes. Stir in the cream; return to a boil. Remove from the heat and set aside.
4. For filling, in a microwave-safe bowl, melt 1/2 cup chocolate chips, unsweetened chocolate and butter; stir until smooth.
5. Transfer to a large bowl; cool slightly. Beat in the sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in the flour and salt just until blended; set aside.
6. On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim even with top edge. Spread filling into crust. Top with caramel mixture; cut through with a knife to swirl. Sprinkle with topping and remaining chocolate chips.
7. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16-20 servings.
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