Caramel Pecan Handpies | Pie Eyed Love

Ingredients

• All Butter Handpie Pastry Crust
• 4 cups all-purpose flour
• 2 teaspoons salt
• 4 teaspoons sugar
• 4 sticks unsalted butter FROZEN, cut into cubes
• 3/4 cups ice water
• Caramel Pecan Filling
• 1 1/2 cups pecan halves or pieces toasted
• 1 cup sugar
• 1/2 cup water
• 5 tablespoons unsalted butter
• 1/2 cup half and half
• 2 teaspoons pure vanilla extract
• 3 ounces bittersweet chocolate finely chopped, or purchase chips
• 2 teaspoons instant espresso powder
• pinch salt
• 3/4 cup light brown sugar
• 4 large eggs
• If you have a 12-cup food processor, you can do this recipe all at once. If you’re like me and have a smaller one, then you will need to half it and make two smaller recipes of dough.
• Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar. Scatter frozen cubes of butter on top of the flour.
• Preheat the oven to 375. Toast pecans on a baking sheet for 8 minutes until brown and fragrant. Coarsely chop them (not too fine – chunks are good).
• Remove dough circles from fridge and lightly brush with a beaten egg. Place about 2-3T of filling in the middle of each circle. Experiment to see how much you can put in without a disaster.
• Bake for 30-40 minutes or until golden brown in the middle and lower third of the oven. Rotate baking sheets half way through. Cool on a wire rack.
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