Cooking For A Crowd - Large Sized
Turtle Pie Recipe
Recipes for Quantity Cooking
12 oz. caramel candies
1/3 C. heavy cream
Three 9-inch deep dish pie shells, baked
4-1/2 oz. pecan pieces
1-1/2 qts. milk
10-1/2 oz. granulated sugar
6 egg yolks
3-3/4 oz. cornstarch
3 oz. butter
1-1/2 T. vanilla extract
21 oz. semi-sweet chocolate chips
Sweetened whipped cream, garnish
toasted pecan halves, garnish
Melt caramels with cream in double boiler, stirring smooth. Pour 1/2
cup caramel mixture into bottom of each pie shell. Sprinkle 1-1/2
oz. pecan pieces over caramel in each shell. Set aside.
Combine milk and 5-1/4 oz. sugar in saucepan. Heat to simmer.
Meanwhile, beat eggs, yolks, cornstarch and remaining sugar together
in bowl. Pour hot milk mixture into egg mixture, stirring to blend.
Return to saucepan. Cook, stirring, until boiling and thickened.
Remove from heat.
Stir butter, vanilla and chocolate into hot custard to melt
chocolate. Pour 3 cups custard into each pie shell.
Refrigerate pies until chilled and set. Cut each pie into 8 wedges.
Garnish each serving with whipped cream and pecan halves.
Razzle Dazzle Recipes
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