Mud Turtle Pie

Just one taste of this pecan pie and

the flavor profile completely caught me

off guard.

I mean, really, haven't we all had 

far too many overly sweet pecan pies in our lifetime,

smiling through gritted teeth at our Thanksgiving host?

Those days are over.

Rose is so on point

combining Muscavado sugar with Lyle's Golden Syrup,

butter and vanilla.  The eggs and cream hold it all together with

another layer of richness.

Notice Kahlua 

crashed this party.

There's something so appealing to me

flavor wise adding Kahlua;

I was converted after the 

Frozen Pecan Tartlettes.

It breaks through any cloying sweetness.

Such an easy recipe and actually 

quite soothing;

standing and stirring the filling 

until warm enough to pour 

over the pecans

waiting in the pre baked pie shell.

It's a great Autumn mixture.

My imagination ran a bit wild, wondering

what it would be like over apples,

poured over a pumpkin cake

or bubbling in a fondue pot?

The chocolate ganache topping 

is a blend of white and dark chocolate.

Rather than spreading it over the pie,

I kept it on the side 

and poured it for those that wanted 

the full Mud Turtle Pie experience.

I need a couple of these

The white and dark chocolate ganache topping is good.

It would make delicious truffles.

The milk chocolate is lighter, 

letting the flavor of the pie filling shine through. 

This ganache was made with chocolate which had

caramel filling and it worked great,

playing off the caramel undertones of the pie.

Increasing the ratio of cream to milk chocolate

kept it from being too sweet.

Actually I would prefer Rose's  filling

poured over mine

Rave reviews so far!

And it's even better the next day.

~~~~

The Baking Bible

by

Rose Levy Berenbaum