California Pizza Kitchen Style Fudge Pecan Pie Recipes

PECAN FUDGE PIE

Steps:

• In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.

CALIFORNIA PIZZA

Steps:

• Heat oven to 425°F. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
• Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
• Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

FUDGE-PECAN PIE

Steps:

• Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.

FAMOUS CALIFORNIA PIZZA DOUGH

Steps:

• Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
• Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
• Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
• Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
• Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
• Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
• Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
• Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
• Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

FUDGY PECAN PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°. , In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted in the center comes out clean. Remove to a wire rack to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate. , In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.

CALIFORNIA PIZZA KITCHEN STYLE FUDGE PECAN PIE

Steps:

• 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.