Hey stranger….

Okay. It’s been a while. But let’s not make this awkward. We are old friends right? Time means nothing?

Yeah, yeah, get on with the chocolate, right?

I have to say, I had all but given up on this little blog of mine. It’s not that I didn’t miss it, and it’s not that I haven’t been baking. I just thought perhaps it had run its course.

But then I got a call from a friend, who, much like this blog, I hadn’t talked to in way too long. Let’s just say she was in need of some chocolate therapy. And I realized…. so was I. So I got out my mixing bowls and my trusty camera. I don’t think I fully appreciate how much I missed full on baking until I was elbow deep in graham crackers and chocolate chips.

OH…and there’s a new addition to my baking team…. MEET ARTHUR! I’m sure he will be making some appearances…

Betsy, darling, this is for you. Sorry I couldn’t mail it.

A graham cracker crust with chunks of chocolate.

A gooey caramelly-chocolate center, studded with pecans and chocolate chips.

Topped with a sticky sweet swirl of caramel on top.

Yes. Please.

Chocolate Turtle Pie
recipe from Mrs. Field’s I Love Chocolate Cookbook

Crust:
1 1/4 c graham cracker crumbs
3 oz milk chocolate, finely chopped
4 tbs unsalted butter; melted

Filling
5 egg yolks
2 tbs sugar
3 tbs water
3/4 c sugar
6 oz semisweet chocolate; finely chopped
2 c heavy cream; scalded
1 tsp vanilla extract
1/4 semisweet chocolate chips
1/4 c chopped pecans
Caramel topping (like the kind you put on ice cream)

Preheat the oven to 350. In a medium bowl, blend the graham cracker crumbs, butter and sugar. Stir in the milk chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

In a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream. In a medium bowl, lightly beat the egg yolks. Whisk about 1/2 c. of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth. Pour the filling mixture into the pie crust. Sprinkle the pecans and chocolate chips on top.

Bake for about 35 min., or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hrs. Drizzle caramel on top when cool.

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One Comment to “Hey stranger….”

  1. I’m so glad you are back! I’ve missed your blogging and love to the see the pictures. These latest ones have me drooling.
    M

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