Fudgy Pecan Pie
Prep Time: 2 Hours
Yields: 8 servings
Ingredients:
1 3/4 cups flour
1/4 cup Betty Crocker® Parlor Perfect Praline Crunch
1/2 tsp baking powder
1/2 tsp salt
10 tbsp cold butter cut into 1/4" pieces
1 egg
2-3 tbsp ice water
2 cups whole pecans lightly toasted
1 cup Betty Crocker® Chocolate Decorating Decors
1 cup brown sugar
1/2 cup light corn syrup
8 large eggs lightly beaten
Instructions:
Place the flour, Parlor Perfect Praline Crunch, baking powder and salt into the bowl of a food processor and pulse until well blended and the Praline Crunch has ground up well, about 10 seconds. Add the butter, pulsing again until the mixture resembles corn meal. Add 2 tbsp iced water and the egg and pulse until the mixture comes together in a ball. If it still slightly dry add the remaining 1 tbsp water. Remove the dough to a floured surface and gently knead it 2 or 3 times. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350°. Generously grease a 9" pie dish with cooking spray or softened butter. Roll out the chilled dough, on a lightly floured surface, into a circle 1/8" thick circle (about 14 inches wide). Carefully transfer the rolled dough to a well greased pie pan and fill the shell, crimping the edges as desired.
Place the chocolate sprinkles and then the remaining toasted pecans on the bottom of the pie shell. In a medium bowl, whisk together the brown sugar, corn syrup, eggs and a pinch of salt until well blended. Pour into the pie shell and bake 50-60 minutes. Allow pie to cool completely at least 30 minutes before slicing.