Turtle Pecan Pie

In a medium bowl combine the flour and salt.

Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.

Add the vodka (optional) and a small amount of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.

On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.

Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

The next day, roll out the pie dough into a rough circle about ⅛″ in thickness.

Carefully place the dough into the pie pan, pressing it up against the sides. Cover and chill in the fridge for about 20 minutes.

Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 30 minutes.

Meanwhile, place a baking sheet on the lowest rack in the oven and preheat it to 425 degrees F.

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.

Place the pie pan on the hot baking sheet and bake for 18 minutes.

Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.

Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.

Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.

Place the pie pan on the hot baking sheet and bake for 16 minutes.

Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.

Bake for an additional 14 minutes or until evenly golden and fully baked through. Allow pie crust to cool completely before adding the pie filling.

In a medium saucepan, combine the sugar, salt, cream of tartar, and water.

Heat over medium high heat, stirring often with a rubber spatula to encourage even cooking.

When it comes to a boil reduce heat to medium and continue stirring often.

When the color turns an even medium amber color remove from heat and add the heavy cream, quickly mixing until fully combined.

Then, mix in the butter and vanilla.

Transfer to a glass jar to cool, stir in a pinch or two of flaky sea salt, then chill in the fridge overnight or until ready to use.

Preheat the oven to 375 degrees F with a large baking sheet on the lowest rack.

On a lightly floured surface, roll out the pie dough into a circle about ⅛" in thickness and large enough to fit in the pie dish with some overhang.

Carefully transfer to the pie dish, ensuring it is nestled up against the sides and corners. Fold the edges of the pie over and gently press to seal. Place in the fridge while the filling is made.

Chop 170g (1 ½ cups) of pecans and spread into an even layer along with the chocolate chunks into the pie dough.

Crimp the edges of the pie dough as desired, then place back in the fridge.

In a medium bowl, whisk together the caramel sauce, flour, brown sugar, salt, eggs, and vanilla until fully combined.

Pour the filling over chopped pecans and chocolate, then arrange the pecan halves on top.

Place back in the fridge one last time for about 10 minutes to ensure the crimp holds its shape in the oven.

Place the pie on the hot baking sheet in the oven and bake for about 40-45 minutes until the edges are golden and the filling appears set.

Allow the pie to set for at least two hours or overnight.