Tuesday, February 28, 2012

Caramel Walnut Pie


Crust:
1/2 cup butter, softened
4 oz. cream cheese, softened
1 cup all purpose flour

Preheat oven to 350 degrees.  Cream butter and cream cheese until fluffy.  Beat in flour until it forms a ball.  Press crust evenly into a pie pan pressing up the sides.  Bake 20 minutes.

Filling:
1/2 stick butter
1/2 cup sugar
1/4 cup light corn syrup
1 can (14 oz.) sweetened condensed milk
2 eggs, well beaten
1 cup chopped walnuts

In a heavy 2 quart saucepan over medium heat, melt butter.  Stir in sugar, syrup and condensed milk.  Stirring constantly, bring to a boil.  Continue to cook until mixture turns golden brown (245 degrees).  Remove from heat and cool 20 minutes.  Stir in eggs.  Pour into pie shell.  Sprinkle evenly with walnuts.  Bake 25-30 minutes or until center sets.  Cool before slicing.

Comments:  The original recipe had a different pie shell recipe.  I used this crust recipe because I had used it with pecan tarts and it's wonderful!  The flavor from the butter and cream cheese really accents the flavor of the pie.  The original recipe also called for unsweetened chocolate to be sprinkled on the bottom of the crust before adding the filling.  I omitted that ingredient.  The texture of this pie is a little firmer than what you normally find in a pecan pie making it easier to cut.  For changes, add the chocolate, use pecans or even peanuts instead of the walnuts.  Or add some coco to the crust mixture making it a chocolate crust.  One tip, I cooked my pie about 35 minutes so your cooking time will vary depending upon your oven.  Also, it's important to use a thermometer to know when your filling reaches 245 degrees.


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