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Caramel: Fred's Favorite Caramel Pie

Source of Recipe

Recipe from Quivey's Grove in Madison, Wisconsin


List of Ingredients

2 tb butter
3/4 c brown sugar packed
1/3 c light corn syrup
1/4 c half and half or light cream
1 c toasted pecans chopped
1 9 inch pie shell baked
1 tb granulated sugar
1 tb cornstarch
1/4 t salt
2/3 c milk
2 egg yolks
3/4 c semisweet chocolate chips
2 tb cold water
1 t unflavored gelatin
2 c whipping cream
1/4 c semisweet chocolate chips
1 t shortening
1/4 c toasted pecans chopped


Recipe

For the caramel layer, in a heavy 2-quart saucepan, melt the butter over low heat. Add the brown sugar, corn syrup and half and half; mix well. Cook and stir over medium-high heat to boiling. Reduce the heat to medium. Cook and stir for 5 minutes longer. Stir in 1 cup pecans. Pour the mixture into the baked pastry shell; set aside.

For the creamy custard layer, in a heavy 1 1/2-quart saucepan, stir together the sugar, cornstarch and salt. Stir in the milk. cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 mintues longer. Gradually stir the hot mixture into the egg yolks; return to the saucepan. Cook and stir until bubbly; reduce the heat. Cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup chocolate pieces until melted. Cool for about 45 minutes, or to room temperature.

In a 1-cup glass measuring cup, combine the cold water and gelatin. Let stand for 2 minutes. Place the cup in a saucepan of boiling water. Cook and stir for about 1 minute, or until the gelatin completely dissolves.

In a bowl, beat the whipping cream with an electric mixer on medium speed while gradually drizzle the dissolved gelatin over the whipped cream. Continue beating until stiff peaks form. Gently stir 1 cup of the whipped cream into the custard to lighten the mixture. Fold in the remaining whipped cream. Pour over top of the caramel layer. Cover and refrigerate for 6 hours before serving. Just before serving, in a saucepan, melt 1/4 cup chocolate pieces and the shortening; drizzle over the pie. Sprinkle with 1/4 cup pecans. Makes 8 to 10 servings.