CARAMEL CRUNCH PECAN PIE

Steps:

• 1. For toffee: Grease a jellyroll pan with butter flavor shortening.
• 2. Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan.
• 3. Stir until well blended.
• 4. Cook and stir over medium heat until mixture comes to a boil.
• 5. Cover and boil 2 to 3 minutes.
• 6. Uncover and brush brown sugar crystals with wet pastry brush.
• 7. Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer.
• 8. Stir gently without touching sides of saucepan.
• 9. Pour into pan, spreading if necessary.
• 10. Cool to room temperature.
• 11. Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces.
• 12. Cover and store remainder of candy for eating.
• 13. For crust: Combine flour and salt in medium-size bowl.
• 14. Cut in shortening until all flour is blended to form pea-sized chunks.
• 15. Sprinkle with ice water, 1 tablespoon at a time.
• 16. Toss lightly with fork until dough will form a ball.
• 17. Divide dough in half.
• 18. Press between hands to form a couple of 5 to 6 inch \"pancakes\".
• 19. Roll dough for bottom crust into circle between sheets of plastic wrap.
• 20. Peel off top sheet.
• 21. Trim pastry 1 inch larger than upside-down 9-inch pie plate.
• 22. Fit into pie plate.
• 23. Press to fit.
• 24. Remove other sheet of plastic wrap.
• 25. Freeze.
• 26. Roll second \"pancake\" same as for crust.
• 27. Freeze 15 minutes.
• 28. Heat oven to 400 degrees.
• 29. Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry.
• 30. Arrange leaves in overlapping and slightly curved pattern on baking sheet.
• 31. Brush with whipping cream.
• 32. Moisten tips of small leaves with ice water.
• 33. Press around edge of crust in overlapping fashion.
• 34. Brush with cream.
• 35. Bake leaves at 400 degrees 10 minutes, or until lightly browned.
• 36. For filling: Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl.
• 37. Beat with whisk until blended.
• 38. Stir in nuts.
• 39. Pour into unbaked pie shell.
• 40. Bake at 400 degrees 10 minutes.
• 41. Reduce temperature to 350 degrees.
• 42. Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently.
• 43. Cover edge to keep from overbrowning.
• 44. For sauce: Combine granulated sugar and water in small saucepan.
• 45. Cook and stir over low heat until sugar dissolves.
• 46. Increase heat to medium.
• 47. Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush.
• 48. Remove from heat.
• 49. Stir in whipping cream; mixture will bubble up. Add butter, stirring until smooth.
• 50. Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly.
• 51. Spoon 1/2 cup over warm pie.
• 52. Cool 1 hour.
• 53. Cover and refrigerate remaining sauce for ice cream topping.
• 54. Sprinkle top with toffee bits.
• 55. Place leaf decoration to 1 side of pie.
• 56. Refrigerate 4 hours before serving.