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Pie- Pecan Caramel Fudge Pie

List of Ingredients

17 tablespoons unsalted butter, divided

30 Nabisco Famous Chocolate Wafers (to yield about 1 1/3 cups crumbs)

1/8 teaspoons salt

3/4 cup firmly packed light brown sugar

6 tablespoons light corn syrup

3 tablespoons heavy cream

3 cups pecan halves

2 ounces unsweetened chocolate, finely chopped




Recipe

Preheat the oven to 350 degrees.
Melt 5 tablespoons of the butter in a butter warmer or saucepan. Place the cookies in the work bowl of the food processor and process until finely ground. Place the cookie crumbs and salt in a medium-size bowl and stir in the melted butter. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Place the pie crust in the freezer until ready to use.
Combine the remaining 12 tablespoons butter, the brown sugar and corn syrup in a medium-size saucepan and bring to a boil, stirring frequently with a wooden spoon. Boil for 1 minute, stir in the heavy cream and pecans, and boil for another 3 minutes. Remove from the heat, add the chocolate, and stir until completely melted.
Pour the hot filling into the pie crust and use the spoon to distribute the nuts evenly across the pan.
Bake until the filling is bubbling, about 10 minutes. Let cool completely on the rack before serving.
Makes one 9-inch pie, 10 servings.

I developed this recipe for Bon Appetit magazine. The editors wanted something old-fashioned and nostalgic, but lightning-quick to prepare. This confection fits the bill. The crust is made from cookie crumbs and butter (no prebaking), and the pie itself bakes in a mere 10 minutes

-- "Instant Gratification" by Lauren Chattman
Published in Baton Rouge Advocate