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DEL.ICIO.USTyler Florence's Individual Pecan Pies With Sweet Tea Caramel Sauce
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SAVING SOUTHERN FOOD
For our story on sweet tea, Atlanta cooking instructor and Saving Southern Food chefs panel member Virginia Willis tried these wonderful miniature pecan pies from a recipe from cooking show star Tyler Florence from the Food Network Web site.
It worked like a charm --- after she adjusted the ingredients in the pastry pie dough to accommodate the more than adequate filling. This over-the-top dessert from the South Carolina-reared Food Network star is a show stopper.
Hands on time: 45 minutes Total time: 1 hour Serves: 12
Ingredients:
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Tyler Florence's Individual Pecan Pies With Sweet Tea Caramel Sauce
For the pie pastry dough:
4 tablespoons finely ground pecans (sometimes available in the produce department adjacent to whole pecans)
4 cups all-purpose flour, plus more for dusting
Pinch fine salt
2 tablespoons granulated sugar
1 cup (2 sticks) unsalted butter, cold and cut into small chunks
2 egg whites, chilled
2 tablespoons ice water, if needed
For the filling:
2 eggs
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 stick unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 cup dark corn syrup
1/4 teaspoon fine salt
1 cup pecan halves
For the Sweet Tea Caramel Sauce:
2 cups water
6 Earl Grey tea bags
1/2 cup granulated sugar
1/2 cup heavy cream
1 quart vanilla bean ice cream, for serving, optional
Instructions:
To prepare the dough: In a food processor, combine the ground pecans, flour, salt and sugar. Add the butter and process until the mixture resembles coarse crumbs. Pour in the egg white and blend to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together; if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about 1/8 inch thick, then use a small bowl 3 inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come halfway up the sides of the tin.
Preheat oven to 350 degrees.
To prepare the filling: In a large mixing bowl, mix the eggs until frothy, then blend in sugars. Stir in the melted butter, vanilla, corn syrup and salt until well-blended. Arrange the pecans on the bottoms of the tart shells. Add filling to the shells almost to the top. Bake until the filling is set and slightly puffed, about 25 to 30 minutes. Test for doneness by sticking a thin knife in the center of the pie. If it comes out pretty clean, you're good to go. Transfer the pies to a rack and cool.
While the pie is baking, prepare the caramel sauce: Bring 2 cups cold water to a boil in a large, heavy saucepan. Add the tea bags, cover and let steep for 20 minutes. Remove the tea bags (squeeze them out) and then return tea to a simmer until it has reduced by half, so you have 1 cup of really strong tea remaining. Add 1/2 cup sugar to the saucepan and continue to simmer over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes. Carefully pour in the cream. Be careful, as it will bubble up. Continue to cook for 1 minute. Serve with individual pecan pies and a scoop of vanilla bean ice cream, if desired.
Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about 1/8 inch thick, then use a small bowl 3 inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come halfway up the sides of the tin.
Preheat oven to 350 degrees.
To prepare the filling: In a large mixing bowl, mix the eggs until frothy, then blend in sugars. Stir in the melted butter, vanilla, corn syrup and salt until well-blended. Arrange the pecans on the bottoms of the tart shells. Add filling to the shells almost to the top. Bake until the filling is set and slightly puffed, about 25 to 30 minutes. Test for doneness by sticking a thin knife in the center of the pie. If it comes out pretty clean, you're good to go. Transfer the pies to a rack and cool.
While the pie is baking, prepare the caramel sauce: Bring 2 cups cold water to a boil in a large, heavy saucepan. Add the tea bags, cover and let steep for 20 minutes. Remove the tea bags (squeeze them out) and then return tea to a simmer until it has reduced by half, so you have 1 cup of really strong tea remaining. Add 1/2 cup sugar to the saucepan and continue to simmer over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes. Carefully pour in the cream. Be careful, as it will bubble up. Continue to cook for 1 minute. Serve with individual pecan pies and a scoop of vanilla bean ice cream, if desired.
Notes:
Tester Virginia Willis cautions it's very important to use a large heavy-duty saucepan for making the caramel because the hot mixture will bubble up when the cream is added.
Nutrition:
Per serving, without ice cream: 513 calories (percent of calories from fat, 51), 7 grams protein, 57 grams carbohydrates, 2 grams fiber, 29 grams fat (14 grams saturated), 95 milligrams cholesterol, 88 milligrams sodium.
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