California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.

The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.



Fudge Pecan Pie

California Pizza Kitchen Restaurant Recipe

Pie Crust:
1 (9 inch) deep dish pie crust, frozen
1 tablespoon vegetable oil
1 tablespoon all purpose flour
1 egg yolk, lightly beaten

Pie Filling:
1 1/3 cups dark corn syrup
1/2 cup firmly packed light brown sugar
1 tablespoon + 1 teaspoon Myer's Rum
2 teaspoons pure vanilla extract
1/8 teaspoon salt
1/3 cup hot fudge sauce
5 tablespoons unsalted butter, cut into cubes
3 eggs, beaten just until smooth
1 cup shelled pecan halves

To prepare the pie crust:  Preheat the oven to 350 degrees. Carefully lift the pie shell from its foil baking tin and sent to one side. Using a pastry brush, lightly coat the inside surface of the tin with the vegetable oil. Lightly but evenly dust the oil service with flour, then invert the tin over the sink and gently tap out the excess flour.

Gently return the power to the tin and let it thaw at room temperature until it is soft enough for you to repair any cracks in the pastry. With lightly moisten fingertips gently pat any small cracks to seal them. Dip the pastry brush in the egg yolk and brush the inside of the shell, avoiding the upper room but paying special attention to brush and any cracks in the shell. Make the unfilled shell for 8 minutes. Then set aside, leaving the oven on.

To make the filling:  In a medium saucepan over medium-high heat, use a wooden spoon to stir together the corn syrup, brown sugar, rum, vanilla extract, and salt. Bringing the mixture to a boil, then immediately remove from the Heat and stir in the hot fudge sauce. Let cool for 5 minutes, then stir in the butter cubes until they have melted and thoroughly Blended in. Beat vigorously with a wooden spoon, adding the eggs. Continue beating until they are thoroughly Incorporated.

Pour the filling mixture into the pie shell. Neatly arrange the pecan halves, flat sides down, on top of the filling. Put the pie in the oven and bake until the filling is set and springs back lightly when carefully touched with a finger, about 45 minutes.

Remove from the oven, place it on a wire cooling rack, and let it sit at room temperature for at least 30 minutes before cutting into wedges and serving.

1 comment: