Recipe: Caramel Pecan Black Bottom Pie

Hi Lois,
This will help you get rid of a few yolks.
CARAMEL-PECAN BLACK BOTTOM PIE
Two new flavors enhance a classic.
Crust
1 1/3 cups sifted all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1 large egg yolk
1/2 teaspoon vanilla extract
Filling
2 tablespoons brandy
1/2 teaspoon vanilla extract
1 teaspoon unflavored gelatin
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
chopped
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoons cornstarch
2 cup half and half
4 large egg yolks
Topping
2/3 cup sugar
1/3 cup water
1/2 cup plus 1 tablespoon whipping cream
1/4 cup (1/2 stick) unsalted butter
1 cup toasted pecans, chopped
For crust:
Combine flour, sugar and salt in processor. Add butter and blend using
on/off turns until mixture resembles coarse meal. Beat water, egg yolk
and vanilla together in small bowl. Add egg mixture to processor and
process until large moist clumps form. Gather dough into ball; flatten
into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be
prepared up to 2 days ahead. Let dough stand at room temperature to
soften slightly before continuing.)
Position rack in center of oven and preheat to 350 F. Lightly butter
9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch
round. Transfer to prepared pan. Fold edges under and crimp to form
high fluted edge. Freeze until firm, about 15 minutes. Line crust with
foil and fill with dried beans or pie weights. Bake until sides are
set, about 20 minutes. Remove foil and beans. Pierce bottom of crust
until golden brown, about 20 minutes. Cool on rack.
For filling:
Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let
stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch
and salt in heavy medium saucepan. Gradually whisk half and half and
egg yolks into sugar mixture. Cook over medium-high heat until custard
is thick and smooth and begins to boil, whisking constantly, about 3
minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until
chocolate melts and mixture is smooth. Add brandy and gelatin mixture
to remaining hot custard. Stir until gelatin dissolves. Spread
chocolate filling in crust. Spread brandy filling over. Refrigerate
uncovered until pie is completely cool.
For topping:
Heat sugar and water in heavy small saucepan over low heat, stirring
until sugar dissolves. Increase heat and boil, without stirring, until
mixture is deep amber, brushing down sugar crystals from sides of pan
with wet pastry brush, about 11 minutes. Remove from heat and add cream
(mixture will bubble up). Add butter and stir until smooth. Stir over
low heat until color deepens and caramel thickens slightly, about 3
minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool
but not set, stirring occasionally, about 30 minutes.
Spoon topping over brandy layer. Chill pie until topping is set, about
2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
8 servings
Bon App tit
February 1991