A silky West Coast pie

RECIPE FINDER

December 08, 2004|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Karen Hooper and her husband from Newport, Tenn., were looking for a recipe for the Caramel-Pecan Silk Supreme pie that they had enjoyed at the Bakers Square restaurant chain in California.

Connie Bethune of Maynardville, Tenn., writes that she has recently moved from California and can "relate to Bakers Square and their delicious pies." She had her own recipe for a pie that she felt was very similar to the one served at the restaurant. In fact, she says, her family cannot tell the difference.

I tested Connie's recipe two ways. First, I made it using a pre-made pie dough and then with the homemade crust. The latter version had a far superior flavor and with the use of the food processor added very little time to the preparation. You will need to be patient with the caramelized layer. It must be cooked slowly over medium heat, and it can take more than 30 minutes for it to fully caramelize.

Recipe requests

Patricia Anderson of White Hall would like to have a recipe for a stollen loaf.

Della Lee of Willamina, Ore., used to make a cake using sorghum when sugar was rationed. She was hoping someone would still have a cake recipe that uses sorghum instead of sugar.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Letters may be edited for clarity.

Caramel-Pecan Silk Supreme Pie

Serves 10 to 12

FIRST LAYER:

1 cup flour

1/2 cup chopped pecans

1/2 cup butter or margarine

SECOND LAYER:

1/2 cup brown sugar

1/4 cup butter

1 cup canned milk or whipping cream

1/3 cup ground or chopped pecans (optional)

THIRD LAYER:

1 cup Cool Whip (from a 10-ounce carton)

1 cup powdered sugar

one 8-ounce package cream cheese

FOURTH LAYER:

2 small packages (3.9 ounces each) instant chocolate pudding

3 cups milk

pinch of salt

1 teaspoon vanilla

FIFTH LAYER:

Remaining Cool Whip (from the 10-ounce carton)

Make first layer by mixing ingredients well and patting into a 9-inch-by-13-inch pan. Bake at 375 degrees for 15 minutes to 20 minutes and cool. Note: If you prefer, you can use a prepared pie crust and just continue with the following steps.

Make the second layer by cooking and stirring ingredients over medium heat until caramelized. Cool, and then pour over first layer.

Make third layer by mixing ingredients with a mixer on low speed until fluffy. Spread over second layer.

Make fourth layer by mixing on high speed for 2 minutes and spreading over third layer.

Make the fifth layer by spreading Cool Whip on top. Refrigerate 4 hours.

Per serving: 547 calories; 6 grams protein; 34 grams fat; 21 grams saturated fat; 53 grams carbohydrate; 1 gram fiber; 83 milligrams cholesterol; 454 milligrams sodium

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