Bulls-Eye Caramel Pecan Pie

Bulls-Eye Caramel Pecan Pie
Bulls-Eye Caramel Pecan Pie (Blue Ribbon Kitchen)

CINCINNATI, OH (FOX19) - Baking temp: 350

Time: 50-55 minutes

Yields: 9-inch pie

Pie Dough—or use a store-bought pre-made crust

2 cups all purpose flour

2 Tbsp sugar

1 tsp salt

3 Tbsp Crisco-either butter flavor or original is fine

8 Tbsp (1 stick) unsalted butter

¼ cup- plus 2 Tbs ice cold water and vodka mixed 50/50

Filling

15-20 unwrapped Goetez ‘sBull’s-eye Caramels

½ cup dark brown sugar

½ cup light brown sugar

½ cup light corn syrup

¼ cup dark corn syrup

4 TBS butter melted

2 tsp vanilla extract

3 large eggs

¼ tsp salt

½ cup chopped toasted pecans

2/3 cup un-toasted whole-unblemished pecans for edging pie-decoration is optional

Step 1: Mix together flour, sugar and salt, set aside. Make pie dough by cutting in (using a pastry cutter or food processor) butter, shortening and lard into the flour, sugar and salt. Add liquid a little at a time…Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator. (Only one disk of dough is used for this pie)

Step 2: Roll out 1 dough round to ¼ inch thick, fill pie plate. Place Bull’s-eye caramels in the pie shell in one even layer.

Step 3: Whisk eggs, sugar, corn syrup, melted butter, extract, salt and vanilla together. Fold in chopped toasted pecans.

Step 4: Fill pie shell, covering the caramels with pecan mixture. Top with whole pecans around edges. Add dough cut-outs in decorative shapes if desired.

Step 5: Bake in preheated 350-degree oven, on the lowest rack for 55-60 minutes or until filling is set. Allow to cool before serving.

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