California Pizza Kitchen Fudge Pecan Pie
Crust
1 (9 inch) frozen deep dish pie shells
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 egg yolk, lightly beaten
Filling
1 1/4 cups dark corn syrup
1/2 cup firmly packed light-brown sugar
1 tablespoon rum
1 teaspoon rum
2 teaspoons pure vanilla extract
1/8 teaspoon salt
1/2 cup good-quality hot fudge, room temperature (canned or bottled)
5 tablespoons unsalted butter, cut into 1-inch cubes
3 eggs, beaten smooth
1 cup pecan halves
.
Preheat oven to 350°.
Carefully remove crust from pie tin.
Thoroughly but lightly coat the inside of the tin with the oil.
Evenly and lightly dust the inside of the oiled crust with flour.
Return shell to tin, and let thaw to room temperature. Repair any cracks
with a moistened fingertips by gently patting the crack edges together.
Brush the inside with the beaten egg yolk, avoiding the fluted edge, and
concentrating on cracked areas.
Bake for 8 minutes.
Filling:.
In a medium saucepan over medium-high heat, stir the syrup, brown sugar,
vanilla and salt together with a wooden spoon.
Bring to a boil, and then add the fudge sauce immediately.
Let cool for 5 minutes, and then stir in the cubed butter until melted and
thoroughly blended.
Add eggs, beating until thoroughly incorporated into the mixture.
Pour the filling into the pie shell.
Arrange the pecan halves, flat side down, on the surface.
Bake until the filling is set, about 45 minutes in the 350° oven.
Place on cooling rack for at least 30 minutes before serving.
Serves 6 to 8