Bulls-Eye Caramel Pecan Pie
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
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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