Page 89 - JSSI Holiday Cookbook

Desserts, Pies, Cakes and Cookies

you go big on the the double tablespoon per cookie as no wimpy
little cookies are allowed here. The cookies should flatten out to be
about 3" in diameter so make sure you spread them on the cookie
sheet so you don't have one of those cookie cakes you can buy at
the mall.

Salted Caramel Pecan & Chocolate PieSalted Caramel Pecan & Chocolate PieSalted Caramel Pecan & Chocolate PieSalted Caramel Pecan & Chocolate Pie
Sophie Machet
Toasted PecansToasted PecansToasted PecansToasted Pecans

2½ cups pecan halves2½ cups pecan halves2½ cups pecan halves2½ cups pecan halves
­ Preheat oven at 350ºF
until
fragrant and they turn a darker brown

Be careful: after 5 mins, watch closely as they burn quickly

The PieThe PieThe PieThe Pie

­ 12 graham crackers (12 whole sheets, 1 sheet = what you use for the two sidesou use for the two sidesou use for the two sidesou use for the two sides
­ 12 graham crackers (12 whole sheets, 1 sheet = what y
­ 12 graham crackers (12 whole sheets, 1 sheet = what y
­ 12 graham crackers (12 whole sheets, 1 sheet = what y
of a smores)of a smores)of a smores)of a smores)
­ ½ cup unsweetened shredded coconut­ ½ cup unsweetened shredded coconut­ ½ cup unsweetened shredded coconut­ ½ cup unsweetened shredded coconut
­ 6 tbsp unsalted butter, melted + 4 tbsp cut into small piecesl piecesl piecesl pieces
­ 6 tbsp unsalted butter, melted + 4 tbsp cut into smal
­ 6 tbsp unsalted butter, melted + 4 tbsp cut into smal
­ 6 tbsp unsalted butter, melted + 4 tbsp cut into smal
­ 1 cup chocolate chips­ 1 cup chocolate chips­ 1 cup chocolate chips­ 1 cup chocolate chips
­ 2½ cups toasted pecans­ 2½ cups toasted pecans­ 2½ cups toasted pecans­ 2½ cups toasted pecans
­ 1 cup granulated sugar­ 1 cup granulated sugar­ 1 cup granulated sugar­ 1 cup granulated sugar
­ 2 tbsp light corn syrup­ 2 tbsp light corn syrup­ 2 tbsp light corn syrup­ 2 tbsp light corn syrup
­ ½ tsp salt­ ½ tsp salt­ ½ tsp salt­ ½ tsp salt
­ ¾ cup heavy cream­ ¾ cup heavy cream­ ¾ cup heavy cream­ ¾ cup heavy cream
form
fine crumbs. Add melted butter and pulse to combine. Transfer to
a 9­in pie dish and press evenly on the bottom and up the sides.
the
crackers and coconut, transfer to a bowl and incorporate the butter
with a spoon.
and
refrigerate until firm, at least 20 minutes.
­ Heat oven to 350ºF
­ Place sugar, corn syrup, and ¼ cup water in a medium sauce pan.
start
to form at the edges, about 1 minute; give the pan a swirl. Bring to

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