Saturday, May 11, 2013

Yummy Pie


I was jonesin' for something sweet and creamy with caramel and chocolate the other day, so what did I do?  Start rummaging around my kitchen!
(For the record in my throwing this and that together I ended up with a massive amount of this stuff.  Enough for a 9x13" pan.  I divided mine so that I could take most of it to some friends.)

I started by making a graham cracker crusted with chopped pecans throughout, pressing it into the pan, and baking at 400¡.  I used about 2 ½ cups (216g) of graham cracker crumbs, 1 ¾ cups (208g) finely chopped pecans, and 1 ½ sticks of melted butter.

Next I made my caramel.  Melt 2 sticks of butter with 8 oz (227g) by weight of brown sugar (forgot to get a cup measure :/ sorry) on medium low heat.  Once the sugar is dissolved, add to cans of sweetened condensed milk.  Stir this constantly (near the end is much more important that at the beginning) until you get a nice caramel color (basically as long as you can stand to stir the darn thing).  Let it cool just a bit and then pour and smooth it over your cooled crust.
(Next time if actually plan to make this dessert, I will use this method instead)

I cheated on my chocolate layer and used a large box of instant pudding mix.

Lastly, I made homemade whipped cream with heavy whipping cream, vanilla, sugar, and cream of tartar (cream of tartar is essential to your whipped cream surviving and not turning into a sweetened cream mess after a few hours).  Obviously I got impatient and didn't wait for my pudding to set up completely, so it didn't turn out as pretty as most of my creations... BUT it was GOOD!

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