Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Toast pecans in a medium skillet over medium heat for 2 to 3 minutes or until golden brown and fragrant, stirring or tossing frequently.

2. Step2

   Combine ¼ cup of the pecan halves with 2 Tbsp. pecan caramel sauce in a custard cup; set aside. Chop remaining ¼ cup pecans and combine with remaining ¼ cup pecan caramel sauce in another custard cup; set aside.

3. Step3

   Unroll pie crust dough. Carefully fold into quarters. Trim 1 in. from the outer edge of the folded-quartered dough; discard trimmings. Unfold the pie crust dough; you should have an 8-in. round.

4. Step4

   To cut a Brie “bowl,” place Brie cheese on a cutting board. Place a 3-in.-round cookie cutter on top, in the center of the Brie round. Press down to cut. Remove cookie cutter; do not remove the cut 3-in.-round of Brie. Gently pull up on the outer ring of the Brie and/or push down on the center 3-in.-round to form a ¾-in.-deep “bowl.” Spoon the pecan-caramel mixture into the Brie bowl; set aside.

5. Step5

   Place pie crust dough round over pecan caramel-filled Brie. Fold edges down and under the filled Brie to enclose.

6. Step6

   Place the dough-wrapped Brie in a 7-in.-round Mud Pie Circa Brie Baker. Using the tines of a fork, press around the top edge of the wrapped Brie to make it look like a pie crust edging. Poke holes in top with fork. Brush top and sides of the wrapped Brie with beaten egg. Place Brie Baker in a small rimmed baking pan.

7. Step7

   Bake, uncovered, for 24 to 28 minutes or until crust is golden brown and flaky. Remove from oven.

8. Step8

   Spoon reserved sauce with pecan halves on top of the baked wrapped Brie Cover with Brie Baker lid; let stand for 8 to 10 minutes or until ready to serve. To serve, remove cover. Serve with assorted crackers.