Quivey’s Grove Restaurant, Madison, Wisconsin
1/4 cup cream
3/4 cup brown sugar
2 tablespoons melted butter
6 tablespoons corn syrup
1 cup pecans, chopped
1 (9-inch) pie shell
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 teaspoon gelatin
2 egg yolks
1/4 cup milk
3/4 cup melted chocolate chips
1/2 pint whipping cream, whipped
Melted chocolate and pecan pieces for garnish
Combine the first 4
ingredients in a large heavy saucepan. Cook over medium heat until it reaches
227°F on a candy thermometer. Add pecans and pour into the pie shell. Cool.
In another saucepan,
combine the sugar, cornstarch, salt and gelatin. Add the egg yolks and mix
until smooth. Add milk, stirring constantly over medium heat until it reaches
160°F on a candy thermometer. Remove from heat and stir in melted chocolate
chips. Cool.
Fold the whipped
cream in the cooled mixture and pour over the candy layer in the pie crust.
Drizzle melted chocolate and sprinkle with pecan pieces and serve.
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