Turtle Pie

yield 2- 9" pies

Ingredients: 

Pie shell, baked  2, 9-in. shells
(see basic pie dough formula)
Caramel Sauce:
Granulated Sugar       5 oz.
Butter, salted             2 oz.
Heavy cream             4 oz.
Pecans                      5 oz.

Chocolate Mousse: 
Heavy Cream                 10 oz.
Chocolate                       10 oz.
Butter, salted,                 1.5 oz.
Granulated Sugar            4.5 oz.
Egg yolks, pasteurized       2 oz.
Egg whites, pasteurized      4 oz.

Method of Preparation: 

Caramel Sauce:

1) Gather all the ingredients and equipment.

2) Scale the ingredients.

3) In a heavy-bottomed pan, caramelize the sugar using the dry method.

4) Remove from heat and add the butter.

5) When the butter is melted, add the warmed cream.

6) Add the pecans.

7)  Place the mixture in the baked pie shell.

Chocolate Mousse:

1)  Gather all the ingredients and equipment.

2)  Scale ingredients.

3)  Whip the cream to a soft peak and reserve.

4)  Melt the chocolate and add the butter.

5)  Add 1/3 of the whipped cream.

6)  Add the egg yolks and blend.

7)  Fold in the remaining cream.

8)  In the bowl of a stationary mixer fitted with a whip, whip the egg whites on high speed to a medium peak

while gradually adding the sugar.

9) Fold the meringue into the chocolate mixture.

10) Place the chocolate mousse on top of the pecan/caramel mixture in the pie shell.

11) Refrigerate until needed. Garnish with Chantilly Cream and other desired ingredients.